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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
minutes
Cook Time:
45
minutes
minutes
Cooling Time:
5
hours
hours
Servings:
8
Equipment
Mixing Bowl
8" spring form pan
Ingredients
Chocolate Peanut Butter Crust
6
Peanut Butter Crunch Bars
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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