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Peanut Butter Cup Cheesecake Bites GF Dairy Free

Serving size: 12 (2 per person)

Prep Time: 30 minutes

Cook time: 12 minutes

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower



  • 3/4 crushed gluten free gram crackers

  • 3 Tbsp Sugar

  • 3 Tbsp melted butter alternative (we use Melt)


Turn oven on 350

Put gram crackers in zip lock and smash till finely ground

Mix with melted butter and sugar

Get small bite size cupcake pan place small cupcake liners in each one

Use a small fork to place a thin layer on the bottom of each cupcake liner

Press down with a small spoon so it creates a more solid foundation


Cheesecake Filling


  • 1 cup sugar

  • 3 8oz package of cream cheese (we love Kitehill)

  • 4 large eggs at room temperature

  • 2 Tsp vanilla

  • 1/2 cup macadamia milk


Put cream cheese in stand mixer (or use hand mixer)

Mix in stand mixer for 10 seconds on low

Increase speed to medium

Add sugar slowly

Scrape sides

Add eggs 2 at a time

Scrape again

Add vanilla and salt

Blend on low

Slowly add macadamia milk

Blend on medium until well combined

Scrape bowl to make sure all is mixed


Final steps


1 package peanut butter cups (Justin's DARK chocolate peanut butter cups)


Chop the peanut butter cups in 4 pieces

Place each piece into each cupcake cup on top of the crust

Continue till all have a peanut butter cup

Use a small spoon and fill each cupcake cup with the cheesecake filling till filled to top of wrapper

Put in oven and let bake for 20 minutes

Let cool and enjoy!


Story behind the recipe:

The Chef's favorite dessert is something one of his best friends makes which is Peanut Butter Cup Cheesecakes. If you looked at the Crepe recipe and read the story, you'll know that Allergy Girl forgot their anniversary and went on a crazy chase to make a special dinner and dessert for the occasion; this is the dessert. She reached out to his best friend to inquire about the recipe but was informed it was a basic recipe that she had to find on Google. She was gifted some details to help, and then did some research.

The Chef is very sweet and when they're together, he is uninterested in having things that Allergy Girl can't have so she knew she had to find a way to make this suited to her allergies. She remembered the Chef had just done the cheesecake recipe see (here) So she used that and played with the rest. He loved them! But apparently when he said "tiny" he meant regular cupcake size *face palm*, they still enjoyed them all the same.

So up to you whether you decide to do cupcake size or you're having a party and want some small dessert appetizers. Either way they taste the same. Unique and yummy. They also make quite a bit when you do the mini size, so it's an easy way to please a lot of people.

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