Gluten Free No Bake Peanut Butter Cheesecake

Looking for a gluten free dessert that actually wows people? This no bake peanut butter cheesecake does exactly that, every single time I make it.

It starts with a crunchy chocolate cookie crust, then a thick layer of creamy peanut butter filling, and finally a glossy chocolate ganache with peanuts and sea salt on top. Every layer adds something good.

What I really like about this recipe is how simple it is. There’s no baking involved at all. You just need a mixer, a springform pan, and some time in the fridge.

And because it’s completely gluten free, everyone at the table can enjoy it without having to make a separate dessert. That alone makes it a winner in my book.

The texture is light and mousse-like but still rich enough to feel like a real indulgent treat. A small slice goes a long way.

Here’s everything you need to know to make it at home.

Why You’ll Love This Recipe

Incredibly Creamy and Light – The whipped cream folded into the peanut butter filling creates a mousse-like texture that melts on your tongue.

Chocolate and Peanut Butter Perfection – The rich ganache topping paired with the creamy peanut butter filling is an irresistible flavor combination.

Totally Gluten Free – Every single layer is naturally gluten free so everyone at the table can enjoy a slice worry-free.

Ingredients

For the Crust

• 2 cups Gluten Free Chocolate Sandwich Cookies, finely crushed
• 5 tbsp Unsalted Butter, melted

For the Filling

• 16 oz Cream Cheese, softened
• 1 cup Creamy Peanut Butter
• 1 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1 1/2 cups Heavy Cream

For the Topping

• 4 oz Semi-Sweet Chocolate, chopped
• 1/3 cup Heavy Cream
• 1/4 cup Roasted Peanuts, roughly chopped
• Flaky Sea Salt, for garnish

How to Make

Step 1

Mix the crushed gluten free chocolate sandwich cookies with the melted butter until all the crumbs are evenly moistened. Press firmly and evenly into the bottom of a 9-inch springform pan. Freeze for 15 minutes while you prepare the filling.

Step 2

In a large bowl, beat the cream cheese and peanut butter together on medium speed until very smooth and creamy, about 3 minutes. Add the powdered sugar and vanilla extract, and beat until fluffy and well combined.

Step 3

In a separate chilled bowl, whip the 1 1/2 cups heavy cream until stiff peaks form.

Step 4

Fold the whipped cream into the peanut butter mixture in two additions, gently folding with a spatula from the bottom up until no white streaks remain. The filling should be light and mousse-like.

Step 5

Spoon the filling over the chilled crust and spread it into an even layer, smoothing the top. Refrigerate for at least 6 hours or overnight until fully set.

Step 6

For the chocolate ganache topping, heat the 1/3 cup heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped semi-sweet chocolate, let sit for 1 minute, then stir until smooth and glossy. Let it cool for 5 minutes.

Step 7

Pour the ganache over the set cheesecake and gently tilt the pan to spread it evenly. Sprinkle with the chopped roasted peanuts and a pinch of flaky sea salt.

Return to the refrigerator for 20 minutes to let the ganache set before releasing the springform ring and slicing.

My Tips

Get the Cream Cheese Truly Soft

Leave the cream cheese out on the counter for at least an hour before you start. It needs to be genuinely soft, not just slightly less cold than fridge temperature.

If it’s still firm when you beat it with the peanut butter, you’ll get lumps that won’t go away no matter how long you mix. Those lumps show up in the final cheesecake and mess with the smooth texture.

A quick test – you should be able to press your finger into the block easily with no resistance at all.

Chill Your Bowl Before Whipping the Cream

Put your mixing bowl and whisk attachment in the freezer for about 15 minutes before whipping the heavy cream. Cold equipment makes a big difference in how fast and firm the cream whips up.

If the cream and bowl are too warm, the cream can stay loose and never reach stiff peaks. That means your filling won’t set firm enough and will be more like pudding than cheesecake.

You’ll know you’ve hit stiff peaks when you pull the whisk out and the cream stands straight up without flopping over.

Press the Crust Flat and Tight

Use the bottom of a flat measuring cup or a drinking glass to press the crust mixture firmly into the pan. Just using your fingers usually leaves it uneven with thin spots.

If the crust isn’t packed tightly enough, it’ll crumble apart when you try to slice the cheesecake later. You want it dense and compact so it holds together as a solid base under the filling.

More Tasty Recipes

• Gluten Free Peanut Butter Cup Pie
• Gluten Free New York Cheesecake
• Gluten Free Strawberry Cheesecake Bars
• Gluten Free Chocolate Peanut Butter Bark
• Gluten Free Basque Burnt Cheesecake

FAQ

Can I use a regular 9-inch pie pan instead of a springform pan?

You can, but a springform pan makes it much easier to get clean slices and a beautiful presentation since you can simply release the ring. With a pie pan, you will have a harder time getting the first slice out neatly.

If a pie pan is all you have, try lining it with parchment paper that hangs over the edges so you can lift the whole cheesecake out when it is set.