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Gluten Free Peanut Butter Chocolate Mini Cheesecakes

Sandi Gaertner
Easy gluten free peanut butter chocolate cheesecake recipe.
4.78 from 9 votes
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


  • 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


  • 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.


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


Serving: 1gCalories: 568kcalCarbohydrates: 45gProtein: 15gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 20gCholesterol: 108mgSodium: 300mgFiber: 4gSugar: 23g
Keyword gluten free peanut butter cheesecake, peanut butter chocolate cheesecake
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