If you’ve been craving a decadent dessert that feels indulgent but stays gluten-free, this one’s for you. This cheesecake delivers a perfect balance of sweet and salty, rich and creamy, with a cookie crust that’s anything but boring.
The crust is made from crushed gluten-free Oreos, and the filling is a luscious blend of cream cheese and real peanut butter. Topped with a silky chocolate ganache and airy PB2 peanut butter whipped cream, each bite is pure heaven. Whether it’s for a birthday, holiday, or “just because,” this cheesecake is a guaranteed crowd-pleaser.
Gone are the days of dry or crumbly gluten-free desserts. This peanut butter cheesecake is not only gluten-free—it’s better than most traditional recipes. The secret? Starting with a strong base of GF Oreos, using PB2 for a whipped topping, and not skimping on creamy peanut butter.
Add a water bath for the perfect crack-free finish and layer on a glossy chocolate ganache for a bakery-quality touch. It’s fancy enough for guests but simple enough to make with pantry staples.
Whipped cream is a classic topping—but add PB2 and it becomes a game changer. This PB2 whipped cream is light, fluffy, and just the right amount of peanut buttery. Because PB2 is powdered, it blends easily into whipped cream without making it too dense or greasy.
Paired with rich cheesecake and chocolate ganache, this topping creates a beautiful contrast in texture and flavor. It pipes beautifully and holds up great in the fridge. You may never go back to plain whipped cream again.
Gluten-Free Oreo Crust: Crunchy and buttery, made from GF Oreos and melted butter.
Peanut Butter Cheesecake Filling: Cream cheese, sugar, real peanut butter, eggs, sour cream, and cornstarch create a silky, rich base.
Chocolate Ganache: Melted semi-sweet chocolate with heavy cream and vanilla, spread over the chilled cheesecake.
PB2 Whipped Cream: A light, peanut butter-flavored whipped cream made with PB2 powder and pie thickener for structure.
Toppings: Mini Reese’s cups and more GF Oreo chunks for that irresistible finishing touch.
Gluten Free Peanut Butter Cheesecake
If you’ve been craving a decadent dessert that feels indulgent but stays gluten-free, this one’s for you. This cheesecake delivers a perfect balance of sweet and salty, rich and creamy, with a cookie crust that’s anything but boring.
The crust is made from crushed gluten-free Oreos, and the filling is a luscious blend of creamcheese and real peanut butter. Topped with a silky chocolate ganache and airy PB2 peanut butter whipped cream, each bite is pure heaven. Whether it’s for a birthday, holiday, or “just because,” this cheesecake is a guaranteed crowd-pleaser.
Ingredients
Cheesecake
Chocolate Ganache
Peanut Butter Whip Cream
Preparation
-
Cheesecake Crust
- Preheat the oven to 325°F (163°C).
- Place 2 ½ Sleeves of Oreos into the food processor and pulse until fine crumbs form or until it is a sandy texture. Place crumbs into a bowl.
- Place ½ Cup (110g) butter into the microwave for 30 seconds.
- Combine the Oero cookies and the butter and mix until it is a wet sandy texture.
- Pour into a 9” spring form pan that has been greased and lined with parchment paper.
- Press mixture into the bottom of the pan then up the sides.
- Place into the oven for 10 minutes, remove and set aside to cool
-
Cheesecake Batter
- In a stand mixer with the paddle attachment, place 4 blocks (32 oz) softened cream cheese and cream into the bowl.
- Add in 1 Cup (175g) Sugar and 1 Cup (240g) Peanut Butter, and cream for 3 minutes.
- Add in 4 Large Eggs, one at a time, and mix until just combined.
- Add in 1 Tsp Vanilla Extract and 1 Cup of Sour Cream. Mix for 2 minutes. Scrape down the sides.
- Add in 2 Tbsp Cornstarch. Mix once more for 3 minutes.
- Pour mixture into a cool cheesecake crust.
- Set oven temperature to 325°F.
- Place a large roasting pan on the bottom rack of the oven. Fill a medium-sized pot or kettle with about 5 cups of water and place it over high heat to boil.
- Carefully pour the hot water into the roasting pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roasting pan.
- Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle.
- Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes.
- Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill overnight.
-
Chocolate Ganache
- Create a double boiler by boiling water in a large pot, then placing a heat-safe bowl over top of the pot.
- Add in ¾ Cup Semi-Sweet chocolate and ¼ Cup Heavy Whipping Cream.
- Once chocolate is melted, mix with the heavy cream.
- Remove from heat and add 1 Tsp of Vanilla.
- Take the chilled cheesecake out of the refrigerator and pour the chocolate ganache on top.
- Spread evenly across the cheesecake surface.
-
Peanut Butter Whipped Cream
- In a mixing bowl, combine 1 Cup + 2 Tbs Heavy Cream, 2 Tbs PB2 powder, 3 Tbs Powdered Sugar, ¼ Tsp Salt, ½ Tbs Pie Thickener, and 1 Tsp Vanilla Extract.
- Whip on medium speed for 3-5 minutes or until stiff peaks form.
- Be sure not to overmix.
- Place peanut butter whipped cream into a piping bag with a star tip. Create swirls around the outside of the cheesecake and one in the center.
-
Toppings
- Chop mini Reese’s cups to be sprinkled around the cheesecake's center.
- Chop gluten-free Oreos into 4 pieces and add in between whipped cream peaks.
Note
Room temp ingredients are key: Cream cheese, eggs, and sour cream should all be room temperature to ensure a smooth, lump-free batter.
Don’t overmix: Mix just until each ingredient is incorporated—overmixing can add too much air and lead to cracks.
Place cheesecake above the water bath, not in the bath: This version uses indirect steam—easier and less messy.
Cool gradually: Letting it sit in the turned-off oven with the door cracked is a crucial step to reduce the temperature slowly and avoid sudden changes that cause cracks.
The recipe has several errors! It list the eggs twice in the ingredients. The cornstarch says tap on the recipe and tbsp on the step by step. The recipe calls for vanilla paste- but does not include it in the step by step!
Thank you for pointing that out, I will have my website editor make the correct adjustments to the recipe. It should be 2 Tbsp of Cornstarch, only one set of 4 Large eggs at room temperature, and I will add in the Vanilla bean paste instead of extract in the step by step. I appreciate the feedback I did not realize these errors!