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This peanut butter cheesecake is creamy, delicious and easy to make. It’s gluten free and there’s no baking required!
If you love Reese’s peanut butter cups, you’re going to love this cake! Its a no bake peanut butter cheesecake that will not disappoint you or your guests!
Treat yourself to a decadent dessert that loves you back with this no-bake peanut butter cheesecake. It’s a brilliant alternative to store bought versions that are often loaded with preservatives, offering a fresh, homemade taste that feels far more indulgent than its “healthy” label suggests.
The foundation of this treat is a rich chocolate almond flour crust. Providing a satisfying snap and a nutty depth that complements the peanut butter perfectly. Naturally gluten free, this base requires zero time in the oven.
A silky chocolate ganache is poured over the top, creating a glossy, professional looking layer that balances the salty sweet peanut butter filling. This cheesecake is incredibly easy to assemble just whip, layer, and chill.
If you like this recipe, you will also love my Coconut Ricotta Cheesecake or my Lighter Chocolate Cottage Cheese Cheesecake.
Thank you stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
No Bake Peanut Butter Cheesecake
Ingredients
Chocolate Crust:
- 2 cups (225 g) almond flour
- 1/3 cup (30 g) cacao powder
- 1/4 cup (80 g) maple syrup
- 1 tsp coconut oil, melted
Peanut Butter Filling:
- 16 oz (0.45 kg) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (130 g) all natural peanut butter
- 1/3 cup (80 g) heavy cream
Chocolate Ganache:
- 1 cup (180 g) chocolate chips
- 1 cup (240 g) canned coconut milk, unsweetened (cream part at the top of the can)
Instructions
Chocolate Crust:
- Line a round 8 inch cake pan with parchment paper. In a medium bowl, whisk together the almond flour and cacao powder. Next, add in the maple syrup and oil and mix with your hands until fully incorporated (mixture will be crumbles). Transfer to your cake pan and firmly press down and spread out evenly. Place in the fridge while you work on the filling.
Peanut Butter Filling:
- In a food processor (or using an electric hand mixer) pulse all of the filling ingredients until completely smooth. You may have to stop and scrape down the sides. Transfer the filling into the cake pan and spread out evenly. Refrigerate for at least 6 hours or overnight.
Chocolate Ganache:
- In a small pot, heat up the coconut cream until right before it boils. Place your chocolate chips in a bowl and pour the coconut cream on top. Let this sit for 2 minutes before whisking. Whisk until smooth and then pour it on top of the chilled cake. Refrigerate again until set – about 30 minutes to 1 hour.
Notes
- Store leftovers in an airtight container in your fridge for up to 5 days.
- You can use almond butter instead of peanut butter.
Made this for my husbands birthday and I don’t know if he or I loved it more!! I didn’t feel like opening up a can of coconut milk so I used heavy cream for the filling and the ganache so tasty! And soooo easy!!
Hi Anna, happy birthday to your hubby!
Im so glad the you all enjoyed the peanut butter cheesecake!
What can I substitute for the powdered sugar? Would powdered monkfruit work? I am diabetic and need a sugar substitute
Hi Tina,
yes powdered monkfruit works here
Hi!
I would love to make this for a friend, but they can’t consume coconut oil. What oil would you recommend instead?
Hello Christine, you can use any neutral oil, like olive oil, avocado oil or melted butter
Can I use a square 8 in or 9in round?
This looks awesome. Can you use vegan cream cheese and cream, if you’re dairy intolerant?
Hi Seb, it should work but I haven’t tried it with vegan cream cheese