Gluten Free Peanut Butter Cheesecake Bars




Yield 13

Gluten Free Peanut Butter Cheesecake Bars - flourless peanut butter cookie base, with creamy cheesecake loaded with peanut butter, topped with silky chocolate ganache. So easy, delicious and naturally gluten free


For the peanut butter cookie base:

For the cheesecake:

For the chocolate ganache:


To make the cookie base:

  1. Preheat the oven to 160C/325F. Line an 8" x 10" brownie pan with parchment paper.
  2. Add all the cookie ingredients to a bowl and beat together with a wooden spoon until smooth and combined. Spoon into your lined pan and press down into an even layer.
  3. Bake for 15-20 mins, until the top is starting to turn golden brown and is set. Leave to cool before adding cheesecake batter.

For the cheesecake:

  1. Put the cream cheese and sugar in a bowl and beat together until combined, I use a hand held electric mixer for the cheesecake stage. You can use a stand mixer or a wooden spoon/rubber spatula if you prefer.
  2. Beat in the eggs one at a time, until combined. Once the eggs have been added, you want to limit the amount of air you beat into the batter to avoid cracking while it bakes, so from now only beat until everything is just combined.
  3. Beat in the greek yogurt and vanilla.
  4. Beat in the peanut butter until combined, I switch to a rubber spatula at this stage to avoid over mixing.
  5. Pour the batter on the cooled cookie base. Place a large roasting or brownie tin with about 3 inches of boiled water onto the bottom shelf of the oven. This creates steam and helps your cheesecake bake more evenly and not crack.
  6. Bake for 45 mins, until the edges have set and the centre looks a little wet still (it will continue to set and bake as it cools in the pan).
  7. Remove from the oven and cool for an hour on a wire rack. Then put it in the fridge to chill for about 4 hours.

To make the ganache:

  1. Heat cream until it just starts to bubble, I do this in a small saucepan on the stove, but you can also do it in the microwave (heat in 30 second intervals)
  2. Put the finely chopped chocolate in a heatproof bowl, and pour the hot cream over the top. Leave to sit for 60 seconds, then stir until all chocolate is melted and the ganache is smooth.
  3. Pour the ganache on top of the cooled cheesecake.
  4. Pop back in the fridge for 1-2 hours until the ganache is set
  5. Cut into squares and serve.


Keep tightly covered in fridge for up to 3 days

Recipe by A Tipsy Giraffe at