I used to think that gluten-free couldn’t be good.  Well I’ve proven myself wrong (again).  Not only is peanut butter gluten-free, but so is chocolate (thank God for that!).  The good news gets even better – vino is gluten-free too!  (insert -> cassie’s happy dance)

My adventure to try new things bake more, led me to attempt a gluten-free peanut butter cheesecake.  My oh my – best PB cheesecake I’ve had in a really long time!  (I’m dreaming about Cheesecake Factory’s Adam’s Peanut Butter Cup Fudge Ripple Cheesecake…)  I love rich, creamy peanut butter cheesecake.  Then add a little chocolate and whipped cream… simply delicious!

Can’t make it to the Cheesecake Factory?  Try this sweet twist to PB cheesecake!

Gluten-Free Peanut Butter Cheesecake Ingredients (makes 6 cupcakes)
Crust: 

• 3 tbsp. butter, melted
• 1/2 cup gluten-free flour
• 1 tbsp. sugar

Cheesecake:

• 8 oz package light cream cheese
• 1/4 cup sugar
• 3/4 cup creamy peanut butter
• 3/4 cup whipping cream

I love Honey Maid Graham Cracker Crumbs.  Something about the sweet graham crackers on the bottom of cheesecake is perfect.  However, graham crackers aren’t gluten-free so this cheesecake uses a flour crust.

Surprising, it turned out good amazing!

Step 1: Mix melted butter, sugar and flour in a small bowl.  Scope a spoonful in the bottom of 6 cupcake tins.  Press the crust into the bottom of the tins.  Bake the crust for about 10 minutes on 350 degrees until the edges are slightly golden.  Cool completely.

 

Step 2: Whisk whipping cream until stiff peaks form. In a separate bowl, beat cream cheese, sugar and peanut butter until fluffy.  Fold the pb mixture into the cream.

The good stuff…

Plop (that’s how my mixture was at this point), plop the PB mixture in the cupcake tins and refrigerate for about 2-3 hours – or until you can’t wait any longer and the mixture has hardened.

The last part could be the clincher on this recipe – the chocolate.

Melt1/2 cup chocolate in a microwave safe bowl.  I prefer dark chocolate for this one.  Put in a plastic zip lock bag and snip the corner.  Use the bad to squeeze out the chocolate to make cool designs on top of the cups.  I had extra Reese’s around so I chopped some of these up and topped the cups with them.  Final touch – add whipped cream before serving!

Next time, I’m going to add some chocolate to crust to make it a chocolatey base. 🙂

Bon Appetite!