Guten Morgen Peanut Butterer

Peanut Butter Chocolate Cheesecake

Ingredients for the base

  • 100g Desiccated coconut
  • 50g Coconut flour
  • 30g Rice malt syrup
  • 35g Coconut oil
  • 1tsp Vanilla extract

Ingredients for the filling

  • 500g Cream cheese (at room temperature)
  • 120g Sour cream
  • 250g Pic’s Smooth or Crunchy No Salt Peanut Butter
  • 60g Rice malt syrup (more or less to taste)
  • 3 Free-range eggs
  • 3 Free-range yolks

Ingredients for the topping

  • 150g 72% Chocolate
  • 1 cup Sour cream
  • 1 tsp Rice malt syrup (more or less to taste)
  • 1 Tbsp Coconut Oil

A gluten-free and sugar-free peanutty cheesecake treat



  1. Add the dry ingredients to a bowl
  2. Mix the wet ingredients together then blend through the dry mix
  3. Add the mix to your 9inch pan and compress
  4. Move to fridge to chill while you make your filling


  1. Blend the cream cheese, sour cream, PB together.
  2. Taste and adjust sweetener to suit your palate
  3. Mix eggs through and pop the mix on top of the chilled base
  4. Place your pan into a larger deeper tray and add water half way up cheesecake to create a water bath.
  5. Cover pan with foil or another tray to prevent top browning and bake in oven at 140 degrees for 50-60 minutes or until cheesecake has firmed to the touch.


  1. Add ingredients to a pan or a bowl over a water bath and heat gently until it can combine into a smooth icing.
  2. Spread the icing over the top or top and sides of your chilled cheesecake and dress as desired.
  3. Move to fridge to set


Facebook Instagram Shopping Cart