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Gluten Free No Bake Peanut Butter Cheesecake

This gluten free no bake peanut butter cheesecake is rich, creamy, and perfect for any occasion. It's a crowd-pleasing dessert that's absolutely worth every bite.
Gluten Free No Bake Peanut Butter Cheesecake
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 524 kcal
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Equipment

  • springform pan
  • electric mixer

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 524kcalCarbohydrates: 31gProtein: 8gFat: 40g
Keyword chocolate ganache, gluten-free, no bake cheesecake, peanut butter cheesecake
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