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! 🙂
Sarah
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. 🙂 Do you all do any of the soaking, fermenting food stuff?
Rachel
Your welcome! 🙂 no we have never done any fermenting. I should look into it!! Hope you enjoy the conference!! (:
A
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?
Rachel
Thank you!! 🙂 So glad the Lava cakes worked for you. They are one of my favorite recipes to make! 🙂
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. 🙂 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! 🙂
Have a blessed day!