Gluten, Dairy & Egg Free Peanut Butter Cheesecake

Gluten , Dairy & Egg Free Peanut Butter Cheesecake

Prep Time 2 hrs
Cook Time 15 mins
Course Dessert


For the base:

  • 200 g gluten free digestive biscuits crushed
  • 100 g dairy free spread melted

For the middle layer:

  • 225 g dairy free cream cheese
  • 110 g icing sugar
  • 190 g smooth peanut butter
  • 180 g dairy free whipping cream

For the topping:

  • 120 g dairy free whipping cream
  • 1 tbsp dairy free dark chocolate chopped


  • Preheat the oven to 160 oC
  • Grease a 7" round flan tin
  • Mix together the crushed biscuits and melted spread
  • Press into the flan tin base and up the edges
  • Bake in the oven for 12 minutes and then set aside to cool
  • Whisk the dairy free whipping cream until light and fluffy
  • Whisk in the icing sugar, peanut butter and dairy free cream cheese
  • Spread on the cooled biscuit base
  • Top with more whipped cream and flaked dark chocolate
  • Chill in the fridge for 2 hours before serving
Keyword cheesecake