No-Bake Chocolate Peanut Butter Cheesecakes

No-Bake Chocolate Peanut Butter Cheesecakes are rich, decadent, and gluten-free. Perfect for entertaining!

You know how they say ” there’s no wrong way to eat a Reese’s?” Well, I beg to differ. There is a right way to eat a Reese’s and that’s as follows:

1. Unwrap Reese’s. (It had to be said.)

2. Vertically bite the edges off leaving a perfect disc of peanut butter with a chocolate top and bottom.

3. Peel off said chocolate top and bottom.

4. Eat chocolate top and bottom.

5. Eat the peanut butter disc.

6. Repeat.

To sum things up, nibble, peel, eat, repeat. I realize it’s complicated and in case you don’t want to have to think about all the intricacies, make my No-Bake Chocolate Peanut Butter Cheesecakes which are not only gluten-free and make-ahead, but taste exactly like an unwrapped Reese’s Peanut Butter Cup.

Get your milk ready, partner, you’re going to need it!

Gluten-free chocolate sandwich cookies (aka gluten-free Oreos,) are processed with sticky Medijool dates to form the chocolaty crust of these decadent, individual-sized desserts highlighting a rich peanut butter cheesecake filling and sinfully delicious hot fudge layer. This dessert is over. the. top!

Sweet, decadent, rich, and indulgent, this is my ideal dessert. Portion controlled and, since I don’t eat a lot of dessert these days, totally worth the splurge. I thought now would be the perfect time to share ’em because they’d be a hit for the holidays. Make-ahead then take a batch to a party, or display on a festive platter for dessert on Christmas Eve. Much easier than serving a whole pie, especially when licking your fingers between shaky slice transfers is generally frowned upon. Sad face.

I can’t think of any other sweet flavor combo that knocks it out of the park quite like chocolate and peanut butter, and this one’s reaching Babe Ruth status. Crush dessert this holiday season with No-Bake Chocolate Peanut Butter Cheesecakes!

Start by making the chocolaty crust. Add 4 pitted Medjool dates into a large food processor then pulse until the dates are chopped.

You can usually find pitted Medjool dates in the produce section (I found them by the bananas,) or check the bulk bins at the grocery store. There’s several types of dates sold in the dried fruit aisle, but you want the Medjool dates which are soft and sticky, and not usually stocked there.

To the chopped dates, add a 10.5oz package gluten-free chocolate sandwich cookies then process until the mixture is totally smooth.

I used Glutino brand gluten-free chocolate sandwich cookies but I hear Trader Joe’s carries GF Joe-Joe’s which you could also use. If you don’t need to worry about making a GF dessert, just use Oreos.

Scoop 2 Tablespoons cookie/date crumbs into 14, 5oz plastic wine cups then use another cup to press the crumbs into a crust. I found these cups at Party City (or Party America or whatever that place is called.) You can find them at Target or Walmart, etc, too!

See? No-bake, gluten-free chocolate crust! Place the cups on a large tray or platter then set aside for a bit.

Time for the decadent peanut butter cheesecake portion of the program, aka my favorite portion of the program. :) Start by making homemade whipped cream which – get ready for it – takes THREE MINUTES to make. You could use Cool Whip instead, but my golly is homemade whipped cream 4,000 times better (not to mention has 3 ingredients vs Cool Whip’s 14!)

Chill the bowl of an electric mixer, or a large glass bowl if using a hand-held mixer, for at least 15 minutes in the freezer then fit the mixer with a whisk attachment and add 1-1/2 cups heavy whipping cream into the bowl. Turn the mixer on low then add 1/2 teaspoon vanilla and slowly sprinkle in 2 Tablespoons powdered sugar. When the cream begins to thicken, turn the speed up then whip until the cream is light and fluffy (don’t over whip or you’ll end up with butter,) which should take 2-3 minutes.

Delectable! Now, scoop 3 cups whipped cream into a bowl then stash in the fridge. You’ll have a bit left over which I recommend dolloping on top of hot chocolate, or coffee mixed with Baileys. Just saying! :)

To the same mixing bowl add 1 cup peanut butter (I used Jif Natural’s, but don’t use “natural” peanut butter that separates,) 8oz 1/3-less fat cream cheese softened to room temperature, and 1/4 cup sugar then mix until smooth.

Add the 3 cups reserved whipped cream into the bowl then mix just until combined. The result is a creamy, light-as-air peanut butter cheesecake filling!

Scoop the filling into a large Ziplock bag then snip the corner off and pipe into the cups, coming about 3/4 of the way up. Tap the cups on the counter top to make sure the filling is flat on top.

Last layer is the hot fudge layer – oh baby! You’ll need a 12.8oz jar hot fudge (or somewhere close) – NOT chocolate syrup.

Heat according to jar instructions being careful not to set your timer to 11 minutes, let’s say, instead of 1 minute. Ay yi yi. Luckily I caught this one around the 2 minute mark and all was not lost (besides a few lickable chocolate cascades.)

Drizzle 1 Tablespoon hot fudge on top of the peanut butter cheesecake layer then cover the tray with Glad Press’n’Seal or saran wrap and refrigerate for 2 hours or up to 2 days ahead of time.

Garnish with chopped Reese’s Peanut Butter Cups then serve!

Like I said, these individual cheesecakes are rich and satisfying. Trust me – you won’t need a drop more than what’s in the cup. Indulge, and enjoy!