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Decorated PB Cheesecake

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. 
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Prep Time 40 minutes
Chill Time 8 hours
Total Time 8 hours 40 minutes
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.