No-Bake Peanut Butter Cheesecake Tart
This Tart is super creamy, perfectly sweetened, rich, flavorful and so delicious! Plus it is low FODMAP and gluten-free.
Equipment
- I used 6 inches/15cm tart pan
Ingredients
For the crust
- 150 g gluten-free digestive biscuits
- 90 g unsalted butter (melted)
- 1 teaspoon pure vanilla extract
For the Peanut Butter Cheesecake Filling
- 400 g lactose-free cream cheese
- 80 g smooth peanut butter
- 100 g confectioners sugar
For the Chocolate Ganache
- 100 g dark chocolate
- 100 g lactose free heavy cram
Instructions
To make the crust:
- Place the gluten-free biscuits in a food processor and crush until finely ground. If you don't have a food processor, you can crush your biscuits by placing them in an airtight bag and rolling them with a rolling pin.
- Transfer the crumbs to a medium bowl, add the melted butter and vanilla extract. And mix it well until everything is well combined and the crumbs are evenly moistened.
- Press the mixture in a tart pan with a removable bottom. (I used a 6inch tart pan, if using bigger you might need to increase the amounts of the ingredients)
- Place the crust in the fridge to chill while you are preparing the filling.
To make the cheesecake filling:
- In another bowl cream together the cream cheese and confectioners sugar. Then add the peanut butter and mix again, until everything is well combined.
- Pour the filling over the tart crust
- Place it in the fridge to chill for at least 1h
To make the chocolate ganache
- Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
- Spread the chocolate ganache on top of the tart.
- Let it set before cutting and serving.
- Enjoy! :)