Gluten-Free Peanut Butter Chocolate Cheesecake

Indulge in the decadent combination of peanut butter, chocolate, and creamy cheesecake, all in one gluten-free dessert. The brownie crust adds a rich and chewy base, while the luscious chocolate ganache on top makes it irresistible.

Ingredients:

• For Brownie Crust:
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• 1 cup almond flour
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• 1/3 cup cocoa powder
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• 1/4 cup coconut sugar
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• 1/4 teaspoon salt
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• 1/4 cup coconut oil, melted
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• 1 large egg
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• For Cheesecake Filling:
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• 16 oz cream cheese, softened
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• 1 cup creamy peanut butter
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• 3/4 cup coconut sugar
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• 1 teaspoon vanilla extract
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• 2 large eggs
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• For Chocolate Ganache:
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• 1/2 cup dairy-free chocolate chips
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• 1/4 cup full-fat coconut milk
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Instructions:

Set the oven to 350F 175C and heat it up

Clean and grease a 9-inch springform pan

For the brownie crust, mix the cocoa powder, salt, almond flour, and coconut sugar in a bowl

Mix the egg and melted coconut oil into the dry ingredients until everything is well mixed together

Fill the pan with the mixture and press it into the bottom

Mix peanut butter, cream cheese, coconut sugar, and vanilla extract in a different bowl until the mixture is smooth

Slowly add the eggs, making sure to mix well after each one

On top of the brownie crust, pour the cheesecake filling

It should be baked for 35 to 40 minutes, or until the edges are set but the middle is still a little wobbly

Take it out of the oven and let it cool all the way down

Put chocolate chips in a bowl and heat the coconut milk until it just starts to simmer

This will make the ganache

After one minute, stir it with a whisk until it's smooth

Cover the cheesecake with the ganache and let it cool

Put it in the fridge for at least four hours or overnight to let it set

Cut it up and serve it cold

Have fun!