Vegan Peanut Butter Cup Cheesecake
Total Time
30 minutes + 2 hours chilling
Prep Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 bars
- Chocolate Brownie Crust
- 1 1/2 cups (320g) pitted Medjool dates (about 16 dates)
- 1 cup (100g) almond or oat flour
- 2/3 cup (60g) unsweetened cocoa powder
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- Vegan Peanut Butter Cheesecake
- 1 1/2 cups (240g) raw unsalted cashews, boiled
- 1 cup (200ml) almond milk (or any plant-based milk)
- 3 tbsp maple syrup
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 3/4 cup (200g) natural creamy peanut butter*
- 3 tbsp coconut butter**
- Topping Options
- 1/4 cup natural creamy peanut butter
- 1/4 cup dry roasted salted peanuts, chopped
- 1/4 cup melted vegan chocolate
- Homemade vegan peanut butter cups
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Preparation
Chef’s notes
Peanut Butter – Make sure you use natural creamy peanut butter, made with nothing but peanuts.
You can also use any nut or seed butter, as long as it’s natural.
Coconut Butter – If you can’t find coconut butter, feel free to use your flavor vegan yogurt.
Storage – You can either store the cheesecake in the freezer or the refrigerator. Keep in an airtight container and it will keep for up to 2 months in the freezer, or 1 week in the refrigerator. The pros to the freezer is that they last longer, but you will have to thaw for about 30 minutes before eating. If stored in the refrigerator, they stay nice and soft. You can also store most in the freezer and some in the refrigerator for instant snacking.