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