You know how they say ” there’s no wrong way to eat a Reese’s?” Well, I beg to differ. There is a right way to eat a Reese’s and that’s as follows:
- Unwrap Reese’s. (It had to be said.)
- Vertically bite the edges off leaving a perfect disc of peanut butter with a chocolate top and bottom.
- Peel off said chocolate top and bottom.
- Eat chocolate top and bottom.
- Eat the peanut butter disc.
- Repeat. To sum things up, nibble, peel, eat, repeat. In case you don’t want to have to think about all the intricacies, make my No-Bake Chocolate Peanut Butter Cheesecakes which are not only gluten-free and make-ahead, but taste exactly like an unwrapped Reese’s Peanut Butter Cup. Get your milk ready!
Gluten-free chocolate sandwich cookies (aka gluten-free Oreos,) are processed with sticky Medijool dates to form the chocolaty crust of these decadent, individual-sized desserts highlighting a rich peanut butter cheesecake filling and sinfully delicious hot fudge layer. This dessert is over the top! Sweet, decadent, rich, and indulgent, this is my ideal dessert. Portion controlled and, since I don’t eat a lot of dessert these days, totally worth the splurge. I thought now would be the perfect time to share them because they’d be a hit for the holidays. I can’t think of any other sweet flavor combo that knocks it out of the park quite like chocolate and peanut butter, and this one’s reaching Babe Ruth status. Crush dessert this holiday season with No-Bake Chocolate Peanut Butter Cheesecakes!
Start by making the chocolaty crust. Add 4 pitted Medjool dates into a large food processor then pulse until the dates are chopped.
You can usually find pitted Medjool dates in the fresh produce section of the grocery store (I find them by the bananas). There’s several types of dried dates sold in the dried fruit aisle, but you want the Medjool dates which are soft and sticky, and not usually stocked there.
To the chopped dates, add a 10.5oz package gluten-free chocolate sandwich cookies then process until the mixture is totally smooth.
Scoop 2 Tablespoons cookie/date crumbs into 14, 5oz plastic cups then use another cup to press the crumbs into a crust.
See? No-bake, gluten-free chocolate crust! Place the cups on a large tray or platter then set aside for a bit.
Time for the decadent peanut butter cheesecake portion of the program, aka my favorite portion of the program. Start by making homemade whipped cream which takes just minutes to make. You can use prepared whipped topping, but homemade is just so much better (not to mention has 3 ingredients vs Cool Whip’s 14!) Chill the bowl of an electric mixer, or a large glass bowl if using a hand-held mixer, for at least 15 minutes in the freezer then fit the mixer with a whisk attachment and add 1-1/2 cups heavy whipping cream into the bowl. Turn the mixer on low then add 1/2 teaspoon vanilla and slowly sprinkle in 2 Tablespoons powdered sugar. When the cream begins to thicken, turn the speed up then whip until the cream is light and fluffy (don’t over whip or you’ll end up with butter,) which should take 2-3 minutes.
Delectable! Now, scoop 3 cups whipped cream into a bowl then stash in the fridge. You’ll have a bit left over which I recommend dolloping on well, pretty much anything.
To the same mixing bowl add 1 cup creamy peanut butter, 8oz 1/3-less fat cream cheese softened to room temperature, and 1/4 cup sugar then mix until smooth.
Add the 3 cups reserved whipped cream into the bowl then mix just until combined. The result is a creamy, light-as-air peanut butter cheesecake filling!
Scoop the filling into a large Ziplock bag then snip the corner off and pipe into the cups, coming about 3/4 of the way up. Tap the cups on the counter top to make sure the filling is flat on top.
Last layer is the hot fudge layer – oh baby! I of course recommend my homemade Gluten Free Hot Fudge! Drizzle 1 Tablespoon hot fudge on top of the peanut butter cheesecake layer then cover the tray with Glad Press’n’Seal or saran wrap and refrigerate for 2 hours or up to 2 days ahead of time.
Garnish with chopped Reese’s Peanut Butter Cups then serve!
Like I said, these individual cheesecakes are rich and satisfying.
Trust me – you won’t need a drop more than what’s in the cup. Indulge, and enjoy!
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