You know those days when you’re craving something rich and creamy but don’t want to deal with a hot oven or complicated steps?
Yeah, that’s where this cheesecake comes in.
I whipped up this recipe on a summer afternoon when the heat was unbearable, and turning on the oven felt like inviting a fire-breathing dragon into the kitchen.
Bonus?
It’s gluten-free, no-bake, and ridiculously indulgent without feeling like a sugar overload. Plus, chocolate and peanut butter?
Always a win.
Tips & Variations
- For a nut-free option: Swap the peanut butter for sunflower seed butter.
- Want extra crunch? Add crushed gluten-free pretzels to the crust for a salty-sweet twist.
- Dairy-free version: Use dairy-free cream cheese and coconut cream instead of heavy cream.
- Sweetener swap: Prefer less sugar? Use maple syrup or honey in the filling for a natural sweet kick.
Serving Suggestions
Slice and serve chilled with a dollop of whipped cream on top. If you’re feeling fancy, throw a few extra chocolate shavings or a drizzle of caramel over each slice. Trust me, everyone’s gonna ask for seconds.
Gluten-Free Chocolate Peanut Butter No-Bake Cheesecake
- Total Time: 20 minutes
- Yield: 10-12 slices 1x
- Diet: Gluten Free
Description
A rich, creamy, and indulgent no-bake cheesecake with a perfect balance of chocolate and peanut butter. This gluten-free treat is super easy to make, no oven required!
Ingredients
For the crust:
- 2 cups gluten-free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp brown sugar
For the filling:
- 1 ½ cups creamy peanut butter (preferably unsweetened, natural)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the topping:
- 4 oz dark chocolate, melted
- ¼ cup heavy cream (for drizzling)
- Crushed peanuts (optional, for garnish)
Instructions
- Make the crust:
In a medium bowl, mix the gluten-free graham cracker crumbs, melted butter, and brown sugar until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill while you work on the filling. - Prepare the filling:
Beat the peanut butter and softened cream cheese together until smooth and creamy. Gradually add in the powdered sugar, a little at a time, to keep things from flying everywhere. Once combined, mix in the vanilla extract. - Whip the cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Be careful not to overmix—you want it light and fluffy. - Assemble the cheesecake:
Pour the filling over the chilled crust, smoothing the top with a spatula. Chill in the fridge for at least 4 hours or overnight for best results. - Add the topping:
Melt the dark chocolate and heavy cream together over low heat or in the microwave in 15-second intervals, stirring until smooth. Drizzle over the cheesecake and sprinkle with crushed peanuts, if using.
Notes
Chill time is essential for the cheesecake to set properly. For best results, make it a day ahead and let it sit overnight!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 460
- Sugar: 18g
- Sodium: 160mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
