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Gluten-Free Peanut Butter Cookies N' Cream Brownie Cheesecake missing a slice
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5 from 7 votes

Gluten-Free Peanut Butter Cookies N' Cream Brownie Cheesecake

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 Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Keyword: baked, brownie, cheesecake, classic, cookies, dessert, easy, gluten-free, homemade, indulge, oreo, peanut butter, recipe, sweet, vegetarian
Servings: 8 servings
Calories: 440kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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