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Sugar Free Peanut Butter Chocolate Cheesecake

Sugar Free Peanut Butter Chocolate Cheesecake

This creamy Dairy and Gluten Free cheesecake packs peanut butter flavor in every bite.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 5 hours
Servings: 8

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 1/2 tbsp vanilla paste
  • 1/4 tsp cinnamon

Peanut Butter Caramel

  • 1 cup creamy peanut butter
  • 1/2 cup D'Vash Date Syrup

Toppings

  • 1/2 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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