Sweet, creamy, and chocked full of peanut butter cups, this Gluten Free No-Bake Peanut Butter Cup Cheesecake will quickly become a staple in your repertoire.

Crave-Worthy Gluten Free No-Bake Peanut Butter Cup Cheesecake

If you’re looking for a figure-friendly cheesecake recipe, this isn’t it! Cream cheese, peanut butter, whipped cream, and loads of peanut butter cups make this gluten free no-bake peanut butter cup cheesecake luscious and ultra decadent.

I know temps are slowly dropping and leaves are starting to fall, but a no-bake dessert is great any time of the year. Simply because no-bakes tend to come together pretty quickly and you can “set ‘em and forget ‘em” in the fridge.

And this gluten free no-bake peanut butter cup cheesecake is no exception. No water baths or cracked cheesecake tops. Just creamy, peanut buttery heaven.

Chocolate Cookie Crust

This cheesecake really does come together in a flash. The hardest thing about it is remembering to take the cream cheese out about an hour ahead of time so it can soften to room temperature. And even if you forget to do that, it will still turn out just fine.

**I have done this multiple times…oops!

First things first, though, you need to make and chill the crust. I find using prepackaged GF chocolate cookie crumbs to be easier than making them yourself. You definitely can if you want to, but it’s one more step and piece of equipment you’ll need (i.e. food processor).

I bought GF chocolate graham cracker crumbs on the King Arthur Baking site and they worked great. HOWEVER, they are expensive. $12.95 for an 8 ounce package… and one package makes one 9-inch crust. So, not the most budget friendly option, but the crust did turn out perfect. Sandy texture, great chocolate flavor, it didn’t stick to the side of the spring form pan at all, and, most importantly, it did not taste gluten free at all.

To make the crust, melt 4 tablespoons of unsalted butter in a microwave safe bowl. Add 2 tablespoons of sugar and 8 ounces of chocolate cookie or graham cracker crumbs. Mix well, then press into the bottom of a spring form pan and about 1/2 way up the sides. Chill for 30 minutes.

What’s In a Gluten Free No-Bake Peanut Butter Cup Cheesecake?

I’m glad you asked! As the name suggests, there’s both peanut butter and a hefty portion of cream cheese in the cheesecake. Along with the usual cheesecake staples of sugar, vanilla, and a little kosher salt to balance the sweetness and bring out the flavors.

Since this is a no-bake cheesecake, there are no eggs in the batter. This is where the heavy whipping cream comes in. It lightens the no-bake peanut butter cup cheesecake and helps stabilize the batter.

Finally, there are about 8 chopped peanut butter cups folded into the batter right before you refrigerate it. Feel free to add more if that’s your jam, but I found 8 peanut butter cups to be the perfect amount in the cheesecake.

Tips for Making Gluten Free No-Bake Peanut Butter Cup Cheesecake

Cream the peanut butter, sugar, cream cheese, vanilla, and salt until they are lighter in color and fluffy. This ensures you won’t weigh down the whipped cream you add to the batter and keeps the texture of the cheesecake creamy and smooth.

Make sure to start whipping the heavy cream on a low speed first to incorporate air. Starting on a lower speed also keeps you from splattering the heavy cream all over yourself and your kitchen.

Once the cream is at soft peaks (still falling off the whisk and a little runny), add the 1/2 cup of powder sugar 1/4 cup at a time. Again, starting on a low speed so you don’t wind up wearing most of the powdered sugar and gradually increasing. Whip until stiff peaks form, but be sure not to over whip the cream! Otherwise you’ll have very sweet butter.

Fold the cream into the peanut butter and cream cheese mixture. Scrap down the sides of the bowl with a spatula, cut through the middle of the batter, and turn the bowl. Take your time and don’t rush this step! You don’t want to deflate all the whipped cream you just made.

Chop the peanut butter cups with a very sharp knife. This will keep them in solid pieces and make them easier to fold into the batter.

Lastly, make sure you plan ahead and have PLENTY of time to chill the cheesecake. At least 8 hours or overnight.

Just kidding, one more thing! Prior to serving the cheesecake, whip the remaining cup of heavy cream and 1/2 cup of powdered sugar the same way you did for the cheesecake. You can serve along side or piled on top with additional chopped peanut butter cups if desired.

Let’s Eat!

I hope you enjoy this Gluten Free No-Bake Peanut Butter Cup Cheesecake as much as I do! Be sure to tag me on social if you make it. Cheers to you, friend!

Gluten Free No-Bake Peanut Butter Cup Cheesecake

Sweet, creamy, and chocked full of peanut butter cups, this Gluten Free No-Bake Peanut Butter Cup Cheesecake will quickly become a staple in your repertoire.

Print Recipe Pin Recipe

Prep Time 40

Chill Time 8

Total Time 8 40

Course Dessert

Cuisine American

Servings 8

Ingredients

Crust

8 ounces GF chocolate graham cracker or cookie crumbs
4 tablespoons unsalted butter melted
2 tablespoons sugar

Cheesecake

2 8 ounce packages of cream cheese room temperature
1 cup creamy peanut butter
¼ cup sugar
2 teaspoons vanilla divided
¼ teaspoon kosher salt
2 cups heavy whipping cream divided
1 cup powdered sugar divided
8 peanut butter cups chopped, plus more for serving

Instructions

For the Crust

Combine GF chocolate graham cracker or cookie crumbs, melted butter, and sugar in a bowl.
Mix until well combined and sand-like texture.
Press into the bottom of a spring form pan and about ½ way up the sides of the pan.
Chill for 30 minutes.

For the Cheesecake

Cream peanut butter, cream cheese, sugar, kosher salt, and 1 teaspoon of vanilla in the bowl of a stand mixer fitted with the paddle attachment OR in a large bowl with an electric mixer. Mix until light and fluffy, about 2 minutes.
In a separate bowl, begin whipping the heavy cream on low with a whisk attachment to slowly incorporate air.
Gradually increase the speed of the mixer until soft peaks form. Add ¼ cup of powdered sugar and 1 teaspoon of vanilla and whip until combined.
Add an additional ¼ cup of powdered sugar and whip until stiff peaks form, being careful not to over whip the cream.
Add the whipped cream to the bowl with the cheesecake batter and fold into the batter until no streaks of whipped cream remain, being careful not to deflate the whipped cream.
Chop 8 peanut butter cups into bite-size pieces. Fold into the cheesecake batter.
Once the peanut butter cups are incorporated, pour the batter into the prepared crust and chill for at least 8 hours or overnight.

To Serve

Before serving, whip the remaining 1 cup of heavy cream, 1 teaspoon of vanilla, and ½ cup of powdered sugar following the method above.
Serve with whipped cream and additional chopped peanut butter cups.

Notes

Cheesecake can be stored in the refrigerator for about a week.