This peanut butter chocolate cheesecake combines the richness of creamy peanut butter with the indulgence of a silky chocolate topping, creating a dessert that feels luxurious while using familiar, wholesome ingredients. A simple cookie-based crust forms a crunchy, flavorful foundation, while the cheesecake filling blends cream cheese, Greek yogurt, and peanut butter for a smooth, protein-rich texture. Topped with a rich chocolate ganache, this cheesecake delivers layered flavor and decadent presentation, making it an impressive centerpiece for gatherings or a special treat that balances indulgence with thoughtful ingredient choices.

Ingredients

Crust

• 10 of your favorite gluten-free peanut butter cookies
• 1/4 cup butter, melted
• 1 tbsp cocoa powder
• 1 pinch of salt

Cheesecake Filling

• 2 1/2 cups cream cheese
• 3/4 cup heavy cream
• 1/2 cup Greek yogurt
• 1 cup sugar-free creamy peanut butter
• 1 cup sweetener
• 3 eggs
• 1 tbsp vanilla

Chocolate Topping

• 2 of your favorite chocolate bars
• 1/2 cup heavy cream
• 1 pinch of salt

Instructions

1. Blend all of the crust ingredients in a food processor.
2. Press the crust mixture into a greased springform pan. Bake for 7 minutes at 350.
3. Wrap the bottom of your springform pan with 2 layers of aluminum foil & place in a casserole dish filled half way with water.
4. Mix all of the cheesecake filling ingredients together & pour slowly into the springform pan. Bake for 70 minutes at 350.
5. Let the cheesecake sit at room temperature for an hour before refrigerating for at least 4 hours.
6. Heat up the chocolate, cream & salt, and pour over the cheesecake.