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!
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
- In a food processor, blend coconut and almonds until fine. Add butter, maple, and salt. Pulse until blended!
- Press into a 9 inch spring-form cheesecake pan and set aside.
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
- 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.)
- Spread evenly over crust. Allow to cool in refrigerator for at least 1 hour(I let it set overnight)!
Ganache instructions
- Place chocolate chips and vanilla in heat-proof bowl.
- Bring heavy cream and butter to simmer over stove top then pour over chocolate chips. Let set for 3 minutes
- While it sets, loose cheesecake from spring-form.
- Once set for 3 minutes, whisk ganache until smooth and chocolate is combine!
- Spread evenly over cheesecake and refrigerate for at least 1 hours.
- Enjoy! 🙂