No Bake Peanut Butter Cheesecake
This peanut butter cheesecake is creamy, delicious and easy to make. It's gluten free and there's no baking required!
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
You may also like these Easy Mini Cheesecakes
- Store leftovers in an airtight container in your fridge for up to 5 days.
- You can use almond butter instead of peanut butter.
Calories: 638kcal, Carbohydrates: 43g, Protein: 12g, Fat: 50g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 55mg, Sodium: 202mg, Potassium: 332mg, Fiber: 5g, Sugar: 31g, Vitamin A: 726IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 2mg
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