Peanut Butter and Chocolate were meant to be together. In a cheesecake. This is gluten-free at it's finest because you'd never know. A decadent indulgence that looks complicated but is a cinch to make and turns out every time! Promise. Scroll down for the Trim Healthy Mama version!
Peanut Butter Chocolate Cheesecake {No-Bake} Time: 25 minutes plus cooling Servings: 12 Gluten-free
Ingredients:
Crust:
- 1 cup almond flour
- 1/4 cup melted butter
- 1/2 cup sugar
- 2 8 oz. packages of cream cheese, softened
- 1 cup sugar
- 1 1/2 cups peanut butter
- 1 1/2 cups whipping cream
- 1 cup chocolate chips
- 1/4 cup whipping cream
- Salted peanuts
Stir almond flour, butter, and first amount of sugar together. Pat into spring-form pan and bake at 350 F for 10-15 minutes or until edges are golden. Cool.
Beat cream cheese, sugar, and peanut butter together. In a separate bowl, whip cream. Fold into cream cheese mixture and pour over crust. Cool in fridge for 2 hours or until hardened.
Melt chocolate chips and whipping cream over low heat in a small saucepan. Pour into a sealable bag and snip off one corner. Drizzle over cheesecake. Garnish with peanuts. Chill until serving.
Indulge and enjoy!
And here's the Trim Healthy Mama version. You wouldn't know the difference, but it's a lot less fattening without the sugar.
THM Peanut Butter Chocolate Cheesecake Time: 25 minutes plus cooling Servings: 12 Satisfying. Gluten-free.
Ingredients: Crust:
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tsp Truvia
- 2 8 oz. packages of cream cheese, softened
- 6 1/2 Tablespoons Truvia
- 1 1/2 cups peanut butter
- 1 1/2 cups whipping cream
- 6 ounces (1 cup) dark chocolate
- 1/4 cup whipping cream
- Truvia to sweeten, if desired.
- Salted peanuts
Directions: Stir almond flour, butter, and first amount of Truvia together. Pat into spring-form pan and bake at 350 F for 10-15 minutes or until edges are golden. Cool.
Beat cream cheese, Truvia, and peanut butter together. In a separate bowl, whip cream. Fold into cream cheese mixture and pour over crust. Cool in fridge for 2 hours or until hardened.
Melt chocolate and whipping cream over low heat in a small saucepan. Pour into a sealable bag and snip off one corner. Drizzle over cheesecake. Garnish with peanuts. Chill until serving.
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Linking to: Raising Homemakers, Deep Roots At Home, Raising Arrows, A Wise Woman., Walking Redeemed, The Better Mom, The Modest Mom, Stacy Makes Cents,Gluten-Free Wednesdays Nourishing Joy, Skip to my Lou