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Peanut Butter Cheesecake with Mocha Ganache

peanut butter cheesecake slice on white plate with gold tipped fork, peanuts, coffee and cheesecake slice in background

Here is the ultimate Peanut Butter Cheesecake recipe made with a healthy combo of cream cheese and Greek yogurt and less sugar than traditional cheesecake. Finished with a super fast mocha ganache and some extra crunchy peanuts, keep it chilled until ready to serve. You can even use gluten-free chocolate sandwich cookies too!

Ingredients

Scale

crust:

  • 20 chocolate sandwich cookies
  • 4 tablespoons butter, melted

filling:

  • 16 ounces cream cheese, softened (reduced fat or regular)
  • 3/4 cup all-natural creamy peanut butter 
  • 1/3 cup granulated sugar (dry sweetener of choice)
  • 2 teaspoons vanilla
  • 1 cup Greek yogurt, room temperature (2% recommended; plain, vanilla or coffee)
  • 2 large eggs, room temperature

mocha ganache:

  • 1/2 cup full-fat coconut milk (or sub heavy cream)
  • 1 cup quality dark chocolate chips
  • 1/2 tablespoon instant espresso powder (can omit if you don’t want coffee flavor)
  • chopped peanuts, for garnish

Instructions

  1. Preheat the oven to 325ºF. Line the bottom of 9″ springform pan with parchment.
  2. Make the crust: Process cookies into crumbs using a food processor; remove the S-blade and stir in melted butter. Press evenly into the bottom of the springform pan, using the back of a measuring cup to flatten. Bake for 10 minutes and cool.
  3. Mix the filling: In the bowl of an electric mixer with the paddle attachment or with an electric hand mixer, beat softened cream cheese and peanut butter until thick and fluffy – about 1 minute. Add sugar and vanilla; beat until smooth for another minute. Reduce the speed to low and add yogurt and eggs, one at a time, until just combined. Batter should be smooth.
  4. Prepare the cheesecake: Pour the filling into the prepared, prebaked crust. Bake for 45-50 minutes at 325ºF, or until the middle is just set. You can bake in a water bath if you’d like, which will prevent cracking. Turn the oven off and allow the cheesecake to cool in oven with door open for 20 minutes. Then chill in fridge for 4 hours.
  5. Melt the ganache: Combine coconut milk (or cream) and chocolate chips in small saucepan over low heat. Stir continuously and add espresso powder, stirring until smooth. Chill slightly, then pour over the top of the chilled cheesecake and smooth into one even layer. Once the chocolate is set, remove the sides of the springform pan.
  6. Garnish with peanuts, if desired, and re-chill until ready to serve. Enjoy!

Notes

Gluten-Free: Use gluten-free chocolate sandwich cookies to make this recipe dietary friendly.

Make Ahead: Cheesecake can be made up to 3 days in advance, but wait until the day you are going to serve to top with ganache and peanuts.

Storing in the Fridge: Tightly wrap in plastic wrap or store in an airtight container in the fridge for up to 1 week.

Freezer Storage: Transfer the entire chilled cheesecake to a freezer-safe container OR slice into individual slices, freeze for 1 hour on a parchment lined baking sheet, then transfer the now frozen slices to a freezer safe zip-top bag with strips of parchment between each piece. Seal tight, label, date and freeze for up to 3 months. Thaw to room temperature right on the kitchen counter or overnight in the fridge.

Nutrition

Keywords: cheesecake recipe, peanut butter cheesecake, cheesecake with peanut butter