If you love peanut butter and chocolate, this incredible cheesecake pie will knock off your socks! It’s grain-free, gluten-free, and lightly sweetened with unrefined whole cane sugar. Amazing!
I should start this post with a disclaimer for the sake of honesty and integrity. I actually don’t like peanut butter sweets. PB cookies, peanut butter cups, chocolate peanut butter ice cream… it’s all kind of meh to me.
But the boys in this house are another story. My husband loves the combination of peanut butter and chocolate, and my son is probably even more enthused about the concoction!
So sometimes, when you really love someone, you make something special just for them even if you yourself won’t go crazy over it. Such was the birth of this recipe.
And let me tell you, if you are crazy about peanut butter chocolate treats, this might become a new favorite. It’s incredibly rich, super peanut buttery, and quite chocolatey. My son seemed to experience pure bliss the entire time eating his piece!
For all of you peanut butter chocolate lovers out there, this one’s for you.
Mr. M just turned nine, and as our birthday rituals go, he got to pick a special dessert for his birthday meal. He was leaning towards a plain cheesecake.
Later, after he told me what he thought he might like, I thought of making him something with peanut butter and chocolate. Maybe a cheesecake… perhaps with chocolate chips… yeah, I think I could figure something out.
I asked him what he thought about my idea and his eyes just lit up! And when he got to finally taste it? There was nothing but sunshine beaming from that handsome little face.
This recipe is grain-free and gluten-free, so if that’s a concern for you, no worries here. It’s also just lightly sweetened with whole, unrefined sugar. Being an incredibly rich dessert, you’ll probably find just one small piece will be enough to satisfy your peanut butter chocolate cravings!
Ultra-Rich Peanut Butter Chocolate Chip Cheesecake Pie
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Peanut Butter Crust
- 1/2 cup natural peanut butter (the ingredients should just be peanuts with perhaps salt, like this one)
- 1/4 cup arrowroot powder (found here)
- 1 tablespoon unrefined whole cane sugar (found here)
- 2 teaspoons cocoa powder
Peanut Butter Chocolate Chip Filling
- 1 package cream cheese (8 oz.)
- 1/2 cup natural peanut butter
- 1/3 cup unrefined whole cane sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup mini chocolate chips (we love the Ghirardelli ones!)
- 2 tablespoons Rich Homemade Dark Chocolate Sauce or other chocolate sauce
- For the crust, lightly butter a 9 inch pie pan and preheat the oven to 350. (I like to bake smaller desserts like this in our countertop toaster oven.)
- In a food processor, combine the crust ingredients and pulse until well-combined and a soft dough forms. Press into the bottom and up the sides of the pie pan to form a thin crust, then bake in the preheated oven for about 7 minutes. Allow to cool.
- For the filling, place the cream cheese, peanut butter, sugar, and vanilla into the food process bowl and process until smooth. (You can also mix this up with a stand or hand mixer, but I like my food processor for this job.)
- Add one egg and process or mix till combined, then add the other egg and do the same. Pulse or fold in the chocolate chips.
- Pour into the prepared crust and bake in the 350 oven for 25-30 minutes or until just set in the middle.
- Allow to cool completely, then drizzle with chocolate sauce. You could potentially leave this step out, but why on earth you’d want to do that I just can’t imagine.
- Slice, drizzle a little more sauce on top if you want a fancy presentation, and enjoy!
You can easily cut this into 12 servings. It’s that rich!
I cut a little sliver for myself to try, and I ended up giving it to my son. It was too peanut buttery for me! He, obviously, thought differently and was quite thrilled to have Mommy’s leftover piece!
I think a new birthday tradition for my son was born on his ninth birthday.