There’s something about chocolate and peanut butter that feels like a warm hug for your taste buds.
Growing up, I always had a stash of peanut butter cups hidden away, but as I got older (and got serious about eating better), I knew I needed a healthier way to indulge.
That’s how I ended up creating these no-bake chocolate peanut butter cheesecakes. They’re rich, creamy, and packed with good-for-you ingredients—and the best part?
No oven needed!
Tips
- For a crunchier crust: Use crushed gluten-free pretzels instead of graham crackers.
- Allergic to peanuts? Swap the peanut butter for almond butter or sunflower seed butter.
- Want it vegan? Use a dairy-free cream cheese and replace honey with agave syrup.
- Make it nut-free: Try using cookie butter and crushed gluten-free cookies for the base.
Serving Suggestions
These mini cheesecakes are perfect for parties, potlucks, or a cozy night in. Serve them in mason jars for a cute presentation or unmold them from silicone cups for a more polished look. Want to really impress? Add a dollop of whipped coconut cream on top!
No-Bake Chocolate Peanut Butter Cheesecakes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy, rich, and bursting with chocolate and peanut butter goodness, these no-bake cheesecakes are a quick, gluten-free dessert everyone will love!
Ingredients
For the crust
- 1 cup gluten-free graham cracker crumbs
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
For the filling
- 1 cup natural peanut butter (no sugar added)
- 8 oz cream cheese, softened
- 1/3 cup honey or maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- Pinch of salt
For the topping
- 1/4 cup dark chocolate chips, melted
- 1/4 cup crushed peanuts
Instructions
Make the crust:
In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until the mixture looks like wet sand. Press it into the bottom of 6 small jars or silicone muffin cups. Pop them in the fridge to set while you work on the filling.
Prepare the filling:
In a large mixing bowl, beat the peanut butter, cream cheese, and honey (or maple syrup) together until smooth. Add in the cocoa powder, vanilla, and salt. Beat again until everything’s creamy and combined.
Assemble the cheesecakes:
Spoon the peanut butter filling over the chilled crusts, smoothing out the tops with the back of a spoon. Chill in the fridge for at least 3 hours or until firm.
Add the toppings:
Drizzle the melted dark chocolate over each cheesecake and sprinkle with crushed peanuts. For an extra fancy touch, you can even swirl the chocolate a bit for a marbled effect.
Notes
Can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 12g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
