• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fearless Dining
  • New to GF? Start Here
  • GF Resources
    • Safe Gluten Free Dining Tips
  • Recipes
  • GF Cookbooks
    • Pantry
  • About Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • New to GF? Start Here!
  • Recipe Index
  • Check Out My Gluten Free Cookbooks!
  • Gluten Free Dining Tips
  • About Fearless Dining
  • Contact Me
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cake Recipes

    Gluten Free Peanut Butter Cheesecake

    Published: Oct 23, 2019 · Modified: Apr 23, 2021 by Sandi Gaertner · 44 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    If you love chocolate and peanut butter together, this new creamy gluten free peanut butter cheesecake recipe is for you!! Peanut butter and this dreamy gluten free chocolate cookie crust make the perfect combination.

    peanut butter cheesecakes on a wooden tray
    Jump to:
    • Why this recipe is great:
    • Ingredient notes:
    • Recipe step by step directions:
    • Variations:
    • Tips and Recipe FAQ:
    • More gluten free peanut butter desserts:
    • Recipe
    • Community

    Peanut butter and chocolate were just made to go together, drizzle hot fudge on top and these will be hard to resist. In fact, any cheesecake is hard to resist. That is why I am so excited to share this creamy peanut butter gluten free cheesecake recipe with you. It melts in your mouth.

    This gluten free peanut butter cheesecake recipe is easy and versatile. I love the chocolate crust flavor with creamy peanut butter. It makes a great dessert for any peanut butter lover!

    Cheesecakes are one of my favorite desserts. If you love cheesecake too, check out this amazing gluten free pumpkin cheesecake recipe!

    Why this recipe is great:

    Honestly, anything peanut butter makes Mr. Fearless Dining happy :-). These gluten free peanut butter cheesecakes are easy to make, and there are some fun ways to vary this recipe! High protein Greek cream cheese add some protein to balance out the sugars.

    Ingredient notes:

    peanut butter cheesecake ingredients
    • Gluten free flour blend - You can use any brand for this recipe.
    • Cream cheese - For this cheesecake recipe, I used Greek cream cheese. It is a high-protein cream cheese that I love to use. (*If you only have regular cream cheese, that is fine too!)
    • Almond flour - You can also use an almond meal for this crust.
    • Cocoa powder- Make sure the powder you use is gluten free. I like to use Rodelle, Anthony's, and Ghirardelli brands.
    • Cream cheese - Use any type. I used Greek cream cheese, which is higher in protein.

    Recipe step by step directions:

    Chocolate almond crust in a bowl

    Step 1: Grab your crust ingredients and add them to a bowl. Mix it up. 

    Pressing down crust with a spoon in the springform pan

    Step 2: Spray the springform pans with coconut oil then divide the chocolate crust mixture into the three pans. Press the crust down in each pan.

    Aren't these little mini springform pans cute? You can grab these Mini Springform Pans at Amazon. What I like best about the small size is that it helps us control our portions a lot better.

    peanut butter cheesecake wet ingredients mixed in a bowl

    Step 3: In a mixer, add the wet cheesecake ingredients and mix well. See how thick and creamy the gluten free cheesecake batter is? It will make the best gluten free peanut butter cheesecake!

    Cheesecakes ready to bake

    Step 4: Pour the peanut butter cheesecake batter over the crust in each pan. Put the pans in a shallow baking pan with water. This will help prevent cracks. Bake at 325º F for 25 minutes. Note if you use one large springform pan, the baking time will be much longer.

    Step 5: Remove from the oven. Allow to cool for 45 minutes. Drizzle hot fudge over the top.

    Variations:

    • Add mini chocolate chips to the peanut butter cheesecake batter before baking.
    • Use crushed gluten free oreo style cookies for the crust.
    • Top with crushed peanuts
    Drizzling hot chocolate fudge on top of Gluten Free Peanut Butter Chocolate Mini Cheesecakes

    Tips and Recipe FAQ:

    Can you make this cheesecake dairy-free?

    You can make this peanut butter cheesecake recipe dairy-free by using dairy-free cream cheese, like Daiya or Kite Hill brand. You would also want to find a dairy-free sour cream substitute, or use dairy-free plain yogurt by one of the above brands.

    How do you prevent the cheesecake from cracking?

    The best way to prevent your cheesecake from cracking is to bake in a water bath. When the cheesecakes are done, allow them to cool slowly by turning off the oven and cracking the door for about 10 minutes before removing them.

    Can you make one large peanut butter cheesecake?

    You can definitely make this gluten free peanut butter cheesecake in a large springform pan. You will need to bake a lot longer, about an hour.

    How long will this keep?

    These cheesecakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    Gluten Free Peanut Butter Chocolate Mini Cheesecake with a fork taking out a bite

    More gluten free peanut butter desserts:

    • Gluten Free Peanut Butter Blondies Bars
    • No-Bake Gluten Free Peanut Butter Pie
    • Gluten Free Peanut Butter Donuts
    • Old-Fashioned Peanut Butter Candy!

    Recipe

    Gluten Free Peanut Butter Chocolate Mini Cheesecakes

    Sandi Gaertner
    Easy gluten free peanut butter chocolate cheesecake recipe.
    4.8 from 10 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Gluten Free Dessert Recipes
    Cuisine American
    Servings 9
    Calories 568 kcal

    Ingredients
      

    • For Crust:
    • ¾ cup almond flour
    • 1 tablespoon gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add ½ teaspoon.)
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons sugar
    • ½ stick of butter melted
    • For Cheesecake:
    • 1 package Greek cream cheese softened (*you can use regular as well if you can't find this), 8 ounces
    • ¾ cup sugar
    • 1 cup peanut butter I used Skippy Natural because it is really creamy and easy to mix in
    • ¼ cup sour cream
    • 3 large eggs
    • 2 tablespoons heavy cream
    • 2 tablespoons gluten free flour blend

    Instructions
     

    • Preheat the oven to 325 degrees.
    • In a small bowl, add all crust ingredients and mix well.
    • Spray coconut oil in the springform pans and then divide the crust mixture between the three min pans.
    • Use a spoon to press the crust down flat in each pan.
    • In a mixer, add all cheesecake ingredients and mix on low.
    • Gradually increase the speed to medium and allow to mix thoroughly.
    • Pour the batter over each crust.
    • Fill a large shallow baking dish with 1 inch of water.
    • Put the springform pans into the water.
    • Bake for 25 minutes, until done.
    • Remove from the oven carefully so the hot water doesn't spill and burn you.
    • Allow to cool on a cooling rack for 40 minutes, then transfer to a refrigerator for 2 hours to finish cooling.
    • *Optional, drizzle hot fudge on top.

    Notes

    If you don't have these mini springform pans, you can easily make one large cheesecake.

    Nutrition

    Serving: 1gCalories: 568kcalCarbohydrates: 45gProtein: 15gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 20gCholesterol: 108mgSodium: 300mgFiber: 4gSugar: 23g
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    strawberry e-book image

    If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free strawberry desserts e-cookbook!)

    Check out all of my gluten free dessert recipes on Fearless Dining! (*This post was updated from an older 5/2016 post.)

    « Easy Gluten Free Pumpkin Mousse with Candied Pecans
    Gluten Free Swiss Brunsli Cookies »

    Reader Interactions

    Comments

    1. Lizet Flores de Bowen

      May 09, 2019 at 7:43 am

      Those pans are super cute! and you are right! it helps with portion control. Love this peanut butter mini cheesecakes recipe. Delicious!

      Reply
      • Sandi Gaertner

        May 09, 2019 at 7:53 am

        The pans are pretty awesome :-).

        Reply
    2. Alona Beasley-Jenkins

      December 06, 2016 at 5:52 pm

      I just made this, but in a small springform pan for my friend's birthday!!! It's cooling now!!!

      Reply
      • Sandi Gaertner

        December 07, 2016 at 3:53 pm

        I can't wait to hear how she likes these cheesecakes. Thank you so much Alona 🙂

        Reply
    3. Samantha

      September 10, 2016 at 10:33 am

      I have the large spring form pan, will this recipe work for it or will I have to multiply it by 4?

      Reply
      • Sandi Gaertner

        September 10, 2016 at 11:27 am

        Hi Samantha, You can definitely make this in a spring form pan, but it will affect your cooking time. I suggest keeping an eye on this while it is baking after 40 minutes in the oven. You will also need to adjust cooling times so the top doesn't crack. I would really appreciate if you could report back how long it took to bake? I am sure that would help other readers who want a large cheesecake :-).

        Reply
    4. April J Harris

      May 08, 2016 at 11:43 am

      Your Peanut Butter and Chocolate Mini Cheesecakes look amazing! Love that they are gluten free - and the individual portions too!

      Reply
      • Sandi Gaertner

        May 08, 2016 at 9:44 pm

        Thank you April 🙂

        Reply
    5. Lauren @ Hall Nesting

      May 04, 2016 at 12:18 pm

      These are so cute! And PB and chocolate is the best combination

      Reply
      • Sandi Gaertner

        May 05, 2016 at 11:09 am

        Thank you so much Lauren 🙂

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    A picture of my face standing in front of landscape bushes

    Welcome to my blog! I am so glad you are here. I have created hundreds of delicious family-friendly gluten free recipes with easy step-by-step directions. Many recipes are also dairy-free. A gluten free lifestyle has never been easier!

    More about me →

    Easy Dinner Recipes:

    • Creamy Gluten Free Alfredo Sauce
    • Gluten Free Sausage Meatballs
    • The Best Way to Cook Gluten Free Pasta {No Mushy Pasta!}
    • How to Make Blackened Shrimp Fajitas Tacos
    • Easy Gluten Free Stuffed Peppers
    • Gluten Free Skillet Lasagna

    More Dinner Recipes!

    Trending Gluten Free Recipes:

    • 8 Tasty Ways To Enjoy Shishito Peppers {Easy Recipes}
    • The Best Gluten Free Blueberry Scones
    • Proposition Chicken's Gluten Free Fried Chicken Recipe
    • Quick & Easy Air Fryer Cod
    • Sweet Gluten Free Apple Fritters
    • The Best Flaky Gluten Free Biscuits

    Click for more Trending Recipes.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Work With Me
    • Web Stories

    Copyright © 2014-2022 Fearless Dining