Gluten-Free Peanut Butter Cookies N' Cream Brownie Cheesecake

If you're in search of decadence and something gluten-free, then this Peanut Butter Cookies N' Cream Brownie Cheesecake is the perfect indulgence for you and the entire family. This cheesecake comes completely based with a soft, chocolatey brownie crust, followed by a velvety peanut butter and chocolate cookie sandwich cheesecake filling, topped with whipped cream and crushed additional sandwich cookies.

Sponsored Post: This post is sponsored by Bob’s Red Mill + affiliate links via Amazon but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

When it comes to cheesecake, I honestly can enjoy it in almost ANY flavor. Seriously, cheesecake has been one of my absolute first loves and it's the first thing that I actually learned to bake---So this Gluten-Free Peanut Butter Cookies N' Cream Brownie Cheesecake was definitely one for the books!

PEANUT BUTTER COOKIES N CREAM 

This Peanut Butter Cookies N Cream Cheesecake (a.k.a. Oreo Cheesecake) is something so special. I'm obsessed with peanut butter and Oreos were my favorite growing up, so I couldn't imagine a better ingredient marriage than the two.

The best part about this cheesecake is that although it's made from dairy ingredients, I can enjoy it in moderation because it uses all gluten-free ingredients----including the Cookies N Cream part a.k.a. Oreo cookies (Thanks to their new GF version---yay!). Oh and I had to make things a lot more decadent with a brownie crust instead of the standard Graham Cracker crust and it's one of the best decisions for this recipe EVER!

In addition, the other best part about this recipe is that it's so easy to make and only require a few ingredients. You can also have fun with kids in the kitchen making these mini cheesecakes instead of as one major one!

INGREDIENTS

• Bob's Red Mill GF Brownie Mix. This is such an easy, convenient way to whip up brownies. If making from scratch, you can use GF flour by Bob's and follow my Fudgy Brownie recipe.
• Cream Cheese. I love using organic cream cheese that's GF certified.
• Sugar. I love using organic cane sugar as a great granulated type.
• Oreos. These are the epitome of cookies N' cream and thankfully, they now have a GF version. Of course, you can always substitute with healthier chocolate sandwich cookies.
• Vanilla. A hint of vanilla highlights the sweetness of the strawberries.
• Eggs. Perfect binder and I love using organic eggs at room temp.
• Peanut Butter. This adds the perfect nuttiness to this cheesecake. I love using organic, vegan + gluten-free friendly PB and this one has added flaxseed.
• Greek Yogurt. Usually I use low-fat sour cream for cheesecake, however, I chose to use Greek yogurt in this for additional velvety texture.
• Flour. I use this in cheesecake to prevent cracking and make for an easier clean slice. You can also use cornstarch or arrowroot instead.

Why You’ll Love This Peanut Butter Cookies N Cream Twist:

• It's the perfect indulge for an after dinner treat that doesn’t feel like a sugar overload---thanks to the addition of nuttiness.
• It's jam-packed with Oreos but can be substituted with healthier chocolate sandwich cookies.
• Two childhood favorites wrapped in one!

Homemade GF Brownies vs. Brownie Mix.

OK, so let me just say that I’ve seen some pretty good brownie box mixes that I would definitely try if I were pinched for time or just didn’t feel like whipping it from scratch myself. Bob’s Red Mill's GF Brownie Mix is a really great option----as shown in this recipe.

However, if you're into making your brownies from scratch, then I have a really great Easy Fudgy Vegan Brownie recipe that works perfectly! Like most things homemade, you are able to adjust and personalize your brownies to how you like them. Whether that means adding veggies, nuts, extra chocolate, making them more chewy or more fudgy—whatever! Just simply make it gluten-free by using Bob's Red Mill 1-to-1 baking flour blend.

For some of my favorite kitchen/baking tools (including ones used in this recipe) check out my Shop.

INSTRUCTIONS

GLUTEN-FREE BROWNIE CRUST:

• 1. Preheat the oven to 375 degrees Fahrenheit and grease a standard springform cheesecake baking pan.
  2. According to brownie mix packaging, add together all ingredients, mixing them together using a wooden spoon or rubber spatula until smooth and well incorporated. Pour brownie mixture into prepped cheesecake pan, spreading it evenly. Bake for 15-20 minutes or until brownie is half-way baked through, especially around the edges.
  3. In the meantime, make filling.

PEANUT BUTTER COOKIES N CREAM CHEESECAKE:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, peanut butter, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add in the yogurt, and salt and continue mixing.
• Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free. Fold in the crushed Oreo cookies.
• Remove the brownie crust from the oven and pour the cheesecake filling atop everything. NOTE: Don't worry about the brownie rising up the sides, etc. due to the weight of the filling----that's fine. Just evenly spread filling until crust is fully covered.
• Bake the cheesecakes for 20-25 minutes or until the center comes out mostly clean and jiggles less when slightly shifted, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
• Remove cheesecakes from the oven and allow them to continue to cool for another 30 minutes or until at room temperature coolness, before putting it in the refrigerator for at least an hour.

How to Keep Cheesecake from Cracking

I have a few tricks to prevent cracks in a cheesecake:

• I recommend placing a pot or baking dish of water in the oven when the cheesecake cooks. The steam evaporates and helps the custard cook evenly all the way through. Otherwise, if your cooking environment is too dry, the edges may cook quickly and dry out before the center cooks through, which can cause cracking.
• After the cheesecake is done baking, turn the oven off and leave the cake inside for five minutes with the door halfway open.
• Then remove the cake from the oven and let it cool in the pan for up to 15 minutes on a wire rack.
• When it’s fully cooled out of the cake pan, wrap the cake with plastic wrap and let it set in the fridge. If you have time, the cheesecake will have the best texture if it chills in the fridge overnight.

WHAT IS GLUTEN ANYWAY?

In simple terms, gluten is a type of protein found in wheat, rye, and barley. You see it most often in cereals, breads, and grains. Gluten is great for keeping the elasticity in food intact while it is fermenting. Some companies also use gluten because it allows food products top stick together and become more chewy.

AS A RULE OF THUMB—THESE GRAINS AND STARCHES CONTAIN GLUTEN:

• Wheat
• Wheat germ
• Rye
• Barley
• Bulgur
• Couscous
• Farina
• Graham flour
• Kamut Matzo
• Semolina
• Spelt
• Triticale

CAN I MAKE THIS CLASSIC COOKIES N CREAM WITHOUT PEANUT BUTTER?

Absolutely! If you aren't a fan of peanut butter or just want to indulge in a classic, feel free to omit the peanut butter. It's just as delicious and the tweak is as simple as leaving it out! Win, win!

OTHER DELICIOUS GLUTEN-FREE DESSERTS

• Funfetti cupcakes
• Vegan Apple Cinnamon Crumble Bread 
• Homemade Gluten-Free Apple Crisp
• Healthy Blueberry Oatmeal Breakfast Bread
• Homemade Blueberry Vegan Pop-Tarts

Gluten-Free Peanut Butter Cookies N' Cream Brownie Cheesecake

August 16, 2021 •

By Shanika

5 from 7 votes

Gluten-Free Peanut Butter Cookies N' Cream Brownie Cheesecake that comes with a jam-packed amount of flavor, creaminess, and right amount of sweetness.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

GLUTEN-FREE BROWNIE CRUST:

• 1 package Bob's Red Mill GF Brownie Mix (See Notes!)
• 3 large eggs, room temp.
• ½ cup unsalted butter, melted
• ¼ cup water

PB COOKIES N CREAM FILLING:

• 16 oz. organic cream cheese, softened at room temp (That's 2 packs!)
• ½ cup organic cane sugar
• 3 Tbsps organic all-purpose flour (I use Bob's Red Mill)
• 1 teaspoon vanilla extract
• 2 large organic eggs, room temp.
• ½ cup organic peanut butter (GF certified)
• 3 Tbsps Greek yogurt
• pinch of finely-ground sea salt
• 12 Oreo cookies (WHOLE), crushed (GF certified)

TOPPINGS:

• Whipped cream, store-bought or homemade
• Oreo cookies, crushed or whole

Instructions

GLUTEN-FREE BROWNIE CRUST:

• Preheat the oven to 375 degrees Fahrenheit and grease a standard springform cheesecake baking pan.
• According to brownie mix packaging, add together all ingredients, mixing them together using a wooden spoon or rubber spatula until smooth and well incorporated. Pour brownie mixture into prepped cheesecake pan, spreading it evenly. Bake for 15-20 minutes or until brownie is half-way baked through, especially around the edges.
• In the meantime, make filling.

PB COOKIES N CREAM FILLING:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, peanut butter, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add in the yogurt, and salt and continue mixing.
• Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in the crushed Oreo cookies.
• Remove the brownie crust from the oven and pour the cheesecake filling atop everything. NOTE: Don't worry about the brownie rising up the sides, etc. due to the weight of the filling----that's fine. Just evenly spread filling until crust is fully covered.
• Bake the cheesecakes for 20-25 minutes or until the center comes out mostly clean and jiggles less when slightly shifted, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
• Remove cheesecakes from the oven and allow them to continue to cool for another 30 minutes or until at room temperature coolness, before putting it in the refrigerator for at least an hour.

HOMEMADE WHIPPED CREAM + ASSEMBLY:

• Add 2 cups of organic heavy whipping cream, ¼ cup of powdered sugar and 1 teaspoon of vanilla extract into the mixing bowl of an electric mixer (w/ a whisk attachment) and whip on high speed until stiff peaks form, about 5-6 minutes. Once fluffy, add whipped cream to a piping bag with your favorite tip and add it to the refrigerator until ready to use.
• Once cooled, remove the cheesecake from the fridge and remove from springform pan, gently sliding it unto a plate or platter. Top cheesecake with the whipped cream along with crushed Oreo cookies.
•  Slice and enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
• CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
• WHIPPED CREAM: If you decide not to make your own whipped cream, feel free to substitute with Coolwhip!
• BROWNIE CRUST: You can make this crust via Bob's Red Mill's GF Brownie Mix or from scratch via my Fudgy Brownie recipe.

Nutrition

Calories: 440kcal | Carbohydrates: 35g | Protein: 18g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 583mg | Potassium: 351mg | Fiber: 1g | Sugar: 25g | Vitamin A: 554IU | Vitamin C: 0.01mg | Calcium: 238mg | Iron: 3mg

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