Sometimes you just have to taste something to believe. It will be love at first bite with this Sugar Free Peanut Butter Chocolate Cheesecake. You won't even realize that it's also free of Dairy and Gluten!
Creamy, dreamy, and irresistibly decadent, nothing about this pie tastes like it should be guilt free. Finally, you can have your cake, and eat it too.
Ingredients Matter
I love this recipe for Sugar Free Peanut Butter Chocolate Cheesecake because there is no additional sugar added. I am using a special ingredient that brings that naturally sweet flavor to every component whil remaining sugar free.
D'Vash Organic Date Syrup brings that deep caramel sweetness to every bite. Made with only a single ingredient, dates, this syrup is low on the glycemic index. It's certified organic, Gluten Free, and I love that is a 1 to 1 swap for honey, maple syrup, agave, sugar, etc.
In addition to using D'Vash Date Syrup in both the filling and the peanut butter caramel, I am also using D'Vash Peanut Butter Crunch Bars for the crust. These bars are certified Gluten and Dairy Free and 100% plant based.
This cheesecake packs a punch of peanut butter into every bite. From the peanut butter in the crunch bar crust, to the creamy filling, and ending in the peanut butter caramel on top. For an extra layer of decadence, you can also add your favorite Dairy Free chocolate-hazelnut spread.
Baking Up Your Sugar Free Peanut Butter Chocolate Cheesecake
This cheesecake couldn't be easier. I will break down all the steps and give you a few tips so you can serve up this deliciously delectable treat.
- Pregame! Line the bottom of an 8" springform pan with parchment paper. Spray the sides with nonstick baking spray. Preheat your oven to 325 degrees.
- Add your Peanut Butter Crunch Bars to a food processor and pulse them until a medium crumb forms. You still want them to have a little texture. Press them firmly into the bottom of the prepared pan.
- Make sure your Dairy Free cream cheese is room temperature. This will allow you to mix the filling easily and keep it creamy and lump free.
- Add all of the filling ingredients to a bowl and mix until smooth.
- Pour into your prepared springform pan and bake for 45 minutes on the center rack. Do not open the oven door!
- Allow to cool for one hour before refrigerating for an additional four hours.
- To make the peanut butter caramel for your Sugar Free Peanut Butter Chocolate Cheesecake add your peanut butter and D'Vash Date Syrup to a microwave safe bowl. Microwave for 10-15 seconds or until it's slightly melted. Stir to combine and pour over the top.
- If adding the Dairy Free chocolate-hazelnut spread, microwave until slightly melted. Pour over the top. Garnish with peanuts.
How to Make this Recipe Nut Free
With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.
In addition to providing its own unique flavor that is a great swap for peanut butter, sunflower seed butter also offers up additional nutrients. It's rich in protein, vitamin E, fiber, zinc, and iron.
Are you looking for more cheesecake inspiration? Make sure you check out my recipe for Dairy Free Japanese Pistachio Cheesecake. Now let's get baking.
Sugar Free Peanut Butter Chocolate Cheesecake
Equipment
- Mixing Bowl
- 8" spring form pan
Ingredients
Chocolate Peanut Butter Crust
Peanut Butter Cheesecake Filling
- 16 oz Dairy Free cream cheese, room temperature
- 16 oz Dairy Free sour cream
- 1 cup creamy peanut butter
- 1 egg
- 2 egg yolks
- 4 tbsp D'Vash Date Syrup
- 2 tbsp vanilla extract The better the quality, the stronger the flavor
- 1 ½ tbsp vanilla paste
- ¼ tsp cinnamon
Peanut Butter Caramel
- 1 cup creamy peanut butter
- ½ cup D'Vash Date Syrup
Toppings
- ½ cup Dairy Free chocolate hazelnut spread
- crushed peanuts
Instructions
Peanut Butter Chocolate Crust
- Line the bottom of an 8" springform pan with parchment paper. Spray the sides with nonstick baking spray.
- Add the date bars to a food processor. Pulse until a medium crumb forms. You still want a little texture.
- Press into the bottom of the pan and set aside.
Peanut Butter Cheesecake
- Preheat oven to 325.
- Add all of the ingredients to a bowl. Mix on high for 5 minutes until creamy and fully combined.
- Pour the cheesecake filling into the prepared crust.
- Place the cheesecake on the middle rack in the oven. Bake for 45 minutes. Do not open the oven door.
- Remove from the oven and allow to cool for an hour. Refrigerate for an additional 4 hours.
Peanut Butter Caramel
- Add the ingredients to a microwave safe bowl. Microwave for 10-15 seconds or until slightly melted. Stir to combine.
- Pour over the top of the cooled cheesecake.
Toppings
- Microwave the hazelnut spread until slightly melted. Pour over the top of the peanut butter caramel.
- Garnish with crushed peanuts.
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