Gluten-Free Desserts | Peanut Butter Cheesecake Recipe

Writer and expert8 years ago

This gluten free version of the normal fat and sugar-laden cheesecake is simple to make as its no bake!

Our Peanut Butter Cheescake doesn't scrimp on flavour it’s a great addition to any baking repertoire and will not disappoint anyone who tries it!

Ingredients:

Crust

- 100g Myprotein almonds with skins

- 100g Myprotein Rolled Oats (gluten-free oats was used in this recipe)

- 3 tablespoons Myprotein melted coconut oil

- 50g sugar free chocolate chips, melted

- 1/8 teaspoon salt

Filling

- 1 pot of Quark

- 1 can coconut milk

- 200g Myprotein peanut butter

- 16g stevia

- 25g Coco powder

- 50g Myprotein chocolate Impact whey

- 1 tablespoon Myprotein melted coconut oil

- 5g Myprotein Xanthan gum

- 10 drops of Myprotein vanilla flav drops

Method:

Crust:

1) Melt the chocolate chips then add almonds, oats, and salt to a food processor and pulse until a crumb consistency. Combine in a medium bowl the almond mixture, melted chocolate and coconut oil and heat in the microwave for 3-4 minutes.

2) Add crumbs to a pie plate/baking tin and press crumbs evenly along the bottom and sides.

3) Place in the fridge to set.

Filling:

1) Open the can of coconut milk and spoon out the solid coconut milk leaving the watery part behind whisk the coconut solid until thickened (approximately 5-6 minutes.)

2) Add quark, stevia and coco powder then continue beating until thoroughly mixed.

3) Next add peanut butter, coconut oil, and vanilla then beat until incorporated. Pour filling in a cooled crust. Sprinkle filling with the retained crumbs and refrigerate until ready until set, approximately 5-6 hours.