Go Back Email Link
–+ servings
Peanut butter cheesecakes on a wooden tray.

Gluten Free Peanut Butter Chocolate Mini Cheesecakes

Sandi Gaertner
Easy gluten free peanut butter chocolate cheesecake recipe.
4.84 from 12 votes
gluten free allergy icon
soy free allergy icon
Print Pin it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9
Calories 399 kcal

Ingredients
  

Crust

  • ¾ cup almond flour
  • 1 tablespoon gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1/2 teaspoon.)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cane sugar
  • ¼ cup unsalted butter melted

Cheesecake

  • 8 ounces package cream cheese softened
  • ¾ cup cane 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 325º F.
  • In a small mixing bowl, add all crust ingredients and mix well.
  • Spray coconut oil or gluten free baking spray in the mini 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 stand mixer with a whisk attachment, add all cheesecake ingredients and mix on low. Note: you can also use an electric hand mixer.
  • 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

  1. If you don't have these mini springform pans, you can easily make one large cheesecake.
  2. Use any brand of gluten free flour for this recipe. I used almond flour, but almond meal is also okay.
  3. Use heavy cream. I do not recommend half and half.
  4. I used Greek cream cheese, but full-fat cream cheese also works well in this recipe.
  5. Use natural or any type of peanut butter.
  6. Store leftovers in an airtight container in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cheescakeCalories: 399kcalCarbohydrates: 30gProtein: 11gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 76mgSodium: 148mgPotassium: 212mgFiber: 3gSugar: 23gVitamin A: 327IUVitamin C: 0.1mgCalcium: 55mgIron: 1mg
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.