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peanut butter cup cheesecake

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

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Yes, its true! Naturally gluten-free!! 🙂 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! 😉 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. 😉  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

Directions

  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

Ganache

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

Directions

  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! 🙂

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