Those of you who have been reading my posts know I was planning a very ambitious beef wellington for Valentines Day. Unfortunately, hubby was a bit under the weather yesterday, so I will be making that at a later date.
I actually made my chocolate peanut butter cheesecake the day before. We didn’t wait to dig into it, and I have to tell you, it’s fabulous.
I used the same basic recipe that I used for my cherry cheesecake, but I borrowed from this recipe because I wasn’t sure how to add the peanut butter. Her recipe is NOT gluten and dairy free, but the technique is the same. Beware-do NOT use hot fudge, it contains dairy!
I also used a graham cracker crust, as I did for the cherry cheesecake. Here is my modified recipe:
Gluten and dairy free chocolate peanut butter cheesecake
For the crust:
1 1/2 cups of gluten free graham cracker crumbs
1/2 cup melted dairy free spread, such as earth balance
1/2 granulated sugar
For the filling:
8 oz dairy free cream cheese, such as tofutti
8 oz cool whip, thawed
1 1/4 cup smooth peanut butter
1 1/4 powdered sugar, sifted
1/2 teaspoon vanilla extract (optional)
For the chocolate layer:
1 1/2 cups dairy free chocolate chips-such as Enjoy life, melted with a splash of dairy free milk (see tips below) Do NOT add the chips to the filling!
Make the crust-
Add gluten free graham cracker crumbs and sugar to a large bowl, whisk together. Pour in melted dairy free spread, mix together until it resembles wet sand. Pour into a lightly greased 9 or 10 inch pie plate. Using a zip lock bag over your hand, press crumbs lightly into the pie dish and up sides, forming a crust. Refrigerate for one hour.
Make the filling:
In a stand mixer, beat cream cheese and peanut butter together until fluffy. Add powdered sugar a half at a time, then vanilla- beat until incorporated. Remove bowl from mixer. Add half a tub of the cool whip all at once to mixture and stir together to lighten cream cheese mixture. Add in remaining cool whip and fold in gently, until there are no visible streaks of cool whip.
Melt chocolate chips with a splash of non dairy milk in microwave for 30 seconds. Stir mixture together to see if it is completely melted. If not, microwave in 10 second increments until chips and milk are of a spreadable consistency(should be like frosting). Cool for about 2 minutes. Add chocolate to cooled pie crust. Spread to cover bottom of crust. Scrape filling into crust and spread to cover chocolate and to cover the top of the crust. Cover with plastic wrap and refrigerate at least 2 hours before serving.
Unfortunately, I could not get a decent picture of the pie. The above picture from Mom on Timout’s website will give you an idea of what the finished pie will look like-please note I did not use oreo cookies.
Here are some tips on making the pie:
- I used gluten free graham cracker crumbs-you could make your own with graham cracker cookies by pulsing in a food processor but it’s easier to buy them already made
- I cannot find earth balance spread here-any dairy free spread should work.
- Dairy free tofutti contains soy-if you cannot eat soy you will need to find a substitute
- Use a stand mixer to make the filling-it won’t be as fluffy if you do it by hand. A hand mixer would probably also work here
- I initially used about a cup of chocolate chips, but it wasn’t enough to spread over the entire crust, so I had to go ahead and make another batch. I used a splash of dairy free milk-just enough to make the chocolate spreadable. It should be the consistency of frosting. If the chocolate is too thick, add a bit more milk-too thin, add more chocolate chips
- Let the pie set at least two hours. Longer would be better if possible
This pie is super rich so a small slice is more than enough. If you have questions on the recipe or the technique, please contact me. If you make this, please let me know how it turns out!