Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Peanut Butter Cheesecake.

Yesterday we had a little family party for Eva’s second birthday.  She was crazy excited for all her presents – my favourite being a beautiful little play kitchen.  I’m hoping she develops my interest in food and we can bake together when she gets older.  I made her this peanut butter cheesecake for dessert which was well received.

Unfortunately the party ended with absolutely torrential rain, flooding in the village and a house nearby being struck by lightening!  The weather just seems to be super crazy just now.  Eva has described the thunder noise as  a tiger in the sky – I like that description.

peanut butter cheesecake

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Peanut Butter Cheesecake then you might like to try one of my other baking recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

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Difficulty: Intermediate Prep Time 120 min Cook Time 15 min Total Time 2 hrs 15 mins Best Season: Suitable throughout the year

Ingredients

For the base:

For the middle layer:

For the topping:

Instructions

  1. Preheat the oven to 160 oC

  2. Grease a 7" round flan tin

  3. Mix together the crushed biscuits and melted spread

  4. Press into the flan tin base and up the edges

  5. Bake in the oven for 12 minutes and then set aside to cool

  6. Whisk the dairy free whipping cream until light and fluffy

  7. Whisk in the icing sugar, peanut butter and dairy free cream cheese

  8. Spread on the cooled biscuit base

  9. Top with more whipped cream and flaked dark chocolate

  10. Chill in the fridge for 2 hours before serving

Keywords: cheesecake
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