Gluten Free No Bake Peanut Butter Cheesecake

My husband loves all things peanut butter and chocolate so when I made my gluten free no bake cranberry cheesecake the first thing he said was “you need to make a peanut butter cheesecake version”. Challenge accepted! lol! This gluten free peanut butter cheesecake is naturally sweetened with honey and maple syrup. I do use carob powder in the crust, but you can substitute cocoa powder if you want chocolate. Come into my kitchen with me and let’s make peanut butter cheesecake.

peanut butter pie

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What you need:

Almond Flour: My favorite almond flour is Blue Diamond Almond Flour. This almond flour is super fine and produces a soft fluffy baked good.

Oat flour: I grind my own oat flour in my Vitamix. I buy oats in bulk from Azure Standard. If you have celiacs disease, make sure your oats are certified gluten free oats. If you cannot grind your own flour, you can buy oat flour and it will work just fine.

Carob powder: My son cannot tolerate the caffeine in chocolate, so we use carob powder as a substitute. My favorite carob powder is from Azure standard. It is roasted but has a mild flavor that we enjoy. If you want to use cocoa powder, you can substitute it 1 for 1 in this recipe.

Honey: I buy my honey from Azure Standard in 12-pound jars. It is a raw berry/wildflower honey, and it is delicious, stores well in the pantry, and is not overpowering in baked goods.

Natural Peanut Butter: Use a natural peanut butter without added sugar. I buy mine from my local grocery store or you can buy Once Again Nut Butter from Azure Standard.

How to Make Gluten Free No Bake Peanut Butter Cheesecake

About thirty minutes before you start making the pie set out the cream cheese to come to room temperature. Doing so softens the cream cheese and whips without lumps.

Make the Filling.

In a large mixing bowl use a hand mixer to blend the cream cheese until it is creamy and smooth.

In a separate medium mixing bowl blend the heavy cream until stiff peaks form. Combine the whipped cream into the cream cheese. Add maple syrup, vanilla, and peanut butter and blend the mixture with the hand mixer to completely combine. Set aside.

ingredients for peanut butter pie

Make the crust:

Line a 9-inch pie pan with parchment paper and set aside.

In a mixing bowl add the oat flour, almond flour, carob powder, salt, melted butter, and honey. Stir to combine then pour the mixture into the prepared pie pan. Press the mixture into the pie pan to form the crust.

gluten free peanut butter pie

Scoop the filling onto the crust and smooth it out.

Chill the cheesecake for at least 4 hours or overnight.

gluten free peanut butter pie

When you are ready to eat the pie, lift it out of the pie pan and place it on a cutting board. Cut into slices and enjoy!

gluten free peanut butter pie

Other post you may enjoy:

Oat Flour Pancakes

Honey Sweetened Hibiscus Tea

Beginner’s Guide to Canning

gluten free no bake peanut butter cheesecake

Gluten Free No Bake Peanut Butter Cheesecake
Naturally sweetened gluten free and delicious!



  • 2 8 ounce cream cheese
  • 1 cup heavy cream
  • 8 tbsp. maple syrup
  • 2 tsp. vanilla
  • 1/2 cup natural peanut butter


  • 1 cup flour
  • 1 cup almond flour
  • 1/4 tsp sea salt
  • 6 tbsp carob powder
  • 1/2 cup butter, melted
  • 1/4 cup honey



  • 30 minutes before making the pie, set out the cream cheese to bring it up to room temperature.
  • In a large mixing bowl, whip the cream cheese until creamy and smooth. set aside.
  • In a separate mixing bowl, whip the heavy cream to form stiff peaks.
  • Combine the cream cheese and whipped cream. Stir to combine.
  • Add the maple syrup, vanilla, and peanut butter. Stir to combine. Set aside.


  • Line a 9-inch pie pan with parchment paper. Set aside.
    In a medium sized mixing bowl, add oat flour, almond flour, salt, and carob powder. Stir to combine.
  • Add honey, and melted butter. Stir to combine.
  • Press the mixture into the prepared pie pan.
  • Scrape the cheesecake mixture onto the crust and spread it out until smooth.
  • Chill in the refrigerator for at least 4 hours or overnight before eating.

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