No-Bake Peanut Butter Cup Cheesecake | Naturally Gluten Free!

Peanutbutter cup cheesecake 17

Yes, its true! Naturally gluten-free!! πŸ™‚ And on top of being gluten-free, it is also naturally sweetened with pure maple syrup. PLUS it’s delicious! This is a win/win dessert! πŸ˜‰ Okay, so my sisters and I decided to get back to a healthy-ish way of eating lately but we have really missed the delightful combination of chocolate and peanut butter. Then I remembered this delicious no-bake cheesecake on one of my favorite cooking blogs and thought, “why not use the base to make a peanut butter cup cheese-cake!!!” A nutty crust, smooth cream-cheesy peanut-buttery filling, and a thick layer of chocolate ganache to top it off. Healthy? Well, it’s healthy-ish. πŸ˜‰Β  So, without further ado, No-bake Peanut Butter Cheesecake!
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Yields: 1 9 inch round/12 servings

Crust Ingredients

  • 1 cup unsweetened shredded coconut
  • 1 cup sliced almonds
  • 3 TBS melted butter
  • 3 TBS Pure Maple syrup
  • dash salt


  1. In a food processor, blend coconut and almonds until fine. Add butter, maple, and salt. Pulse until blended!
  2. Press into a 9 inch spring-form cheesecake pan and set aside.


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Cheesecake Ingredients

  • 2 8oz pkg softened cream cheese
  • 1 cups all-natural unsweetened peanut butter
  • 1/2 cup pure maple syrup
  • 1/2 cup heavy cream
  • 1 tbs vanilla extract
  • 1/4 tsp salt


  • 10 oz dark chocolate chips
  • 1 tbs vanilla extract
  • 3/4 cup heavy cream
  • 2 tbs butter


  1. Cream cream cheese, peanut butter, pure maple, 1/2 heavy cream, 1tbs vanilla, and salt in blender on med-high speed until fluffy(about 2 minutes.)
  2. Spread evenly over crust. Allow to cool in refrigerator for at least 1 hour(I let it set overnight)!

Ganache instructions

  1. Place chocolate chips and vanilla in heat-proof bowl.
  2. Bring heavy cream and butter to simmer over stove top then pour over chocolate chips. Let set for 3 minutes
  3. While it sets, loose cheesecake from spring-form.
  4. Once set for 3 minutes, whisk ganache until smooth and chocolate is combine!
  5. Spread evenly over cheesecake and refrigerate for at least 1 hours.
  6. Enjoy! πŸ™‚

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0 thoughts on “No-Bake Peanut Butter Cup Cheesecake | Naturally Gluten Free!

  1. Pingback: How about a recipe? | Shiloh Photography | The Blog

  2. Sarah says:

    Oh my! This looks SO yummy! Thanks so much for linking my blog, Rachel. What a great way to use a crust like that!
    I’m going to a Sally Fallon conference this weekend. Hopefully that will give me the kick I need to dive into responsible healthy eating again. πŸ™‚ Do you all do any of the soaking, fermenting food stuff?

  3. A says:

    Thanks for the recipe! I always look forward to your cooking posts as your recipes always look fanominal! I made your molten lava cakes once and people raved about them! Great job on the cooking! Btw – how healthy is your healthy eating?

  4. Rachel says:

    Thank you!! πŸ™‚ So glad the Lava cakes worked for you. They are one of my favorite recipes to make! πŸ™‚

    How healthy… that is a good question! Hm. Hard to know what to compare it to. (: We are pretty healthy{in my definition of healthy}, although we really like our desserts. πŸ™‚ We don’t eat processed foods{everything is made from scratch} and attempt to stay away from gluten{dinners usually consist of a grass-fed meat & veggie} & refined sugar{substituting the sugar out for honey or pure maple syrup} but we often allow ourselves a dessert that contains both! πŸ™‚

    Have a blessed day!

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