Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake from Nicole Maree | The Gluten-Free Homemaker
The following is a guest post by Nicole Maree.

Do you love sweets but hate the stomach aches, skin breakouts, and headaches a dairy intolerance brings? Here’s a challenge: find the nearest chocolate bar and read the ingredients on the back. How many of these do you even recognize? At what point did we decide to replace cooks for chemists?

Look no further! This Peanut Butter Cup Cheesecake will satisfy your sweet tooth and nourish your body, all without the usual dessert guilt.  A recipe created from completely natural ingredients to prepare a dessert worth eating! Gluten free, dairy free, vegan, and no added sugar. What more could you want?

Peanut Butter Cup Cheesecake from Nicole Maree | The Gluten-Free Homemaker

5.0 from 2 reviews
Peanut Butter Cup Cheesecake
Recipe type: Dessert
Gluten Free, Dairy Free, Vegan, No Sugar Added
  • 8 large fresh Medjool dates, pitted
  • 2 cups almonds
  • 2 Tablespoons cacao powder
  • 2 teaspoon vanilla extract
  • 1½ cups cashews (soaked overnight)
  • ½ cup pumpkin purée
  • ½ cup natural smooth peanut butter
  • 12 large fresh Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • 8 large fresh Medjool dates, pitted
  • ¼ cup cacao powder
  • ¼ cup coconut butter
  1. Place cashews in a large bowl and cover with water. Soak overnight or for at least 5 hours. Once the cashews have been soaked, drain, rinse and set aside.
  2. Grease an 8 inch springform pie tin with coconut oil and set aside.
  3. In a food processor pulse all the crust ingredients until they form a chunky dough. Press the dough into your prepared springform pan to create a smooth even layer on the bottom. Set this tin aside in the refrigerator while you prepare the filling.
  4. Place the cashews, pumpkin puree, peanut butter, dates and vanilla in a clean food processor and blend until smooth and creamy. Pour this filling over chocolate crust. Place back in the fridge for an hour.
  5. To create the ganache, mix together dates, cacao and coconut butter until well combined and smooth. Spread this filling over peanut butter layer. You may need to use the back of a spoon to evenly spread the chocolate ganache.
  6. Place the cheesecake in the freezer, uncovered, for about 3-4 hours. Once set, remove your cheesecake and garnish with extra cacao nibs. Allow the cheesecake to stand at room temperature for 30-60 minutes before slicing and enjoying!


Peanut Butter Cup Cheesecake from Nicole Maree | The Gluten-Free Homemaker


Nicole Maree is an inspired cook, studying nutritionist, entrepreneur and author. Growing up with multiple food intolerances, she was determined to find a way to convert favorite foods into safer, healthier, and more nutritious adaptations.

All of her recipes are gluten free, vegan, and refined sugar free. You can find her recipe eBooks at and follow her on Facebook and Instagram.


  1. Please send me this recipe would love to make it ! Laurie Lindsay

  2. Can I replace the coconut butter with anything else?

  3. This look so decadent! To bad I can’t eat my computer screen :)

  4. Nicole says:

    Is the pumpkin puree from a can or just fresh pureed pumpkin? Looks great :)

  5. Looks tasty but at almost 600 calories/piece (If you have 12 pieces)! WOW!

  6. Heather says:

    would almond butter work in place of peanut butter!

  7. Ruth Dey says:

    That looks delicious.

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