Raw Vegan Chocolate Peanut Butter Cheesecake


Chocolate Peanut Butter CheesecakeChocolate Peanut Butter Cheesecake

Hi there! Hope you all had a great weekend. I went to two Penguins (NHL) games this past weekend and the weather was absolutely beautiful so I spent a ton of time outside. I even got a little sun burnt! Which is a big deal after dealing with snow for literally 5 months straight. Actually, there’s a chance of snow for the next few days. Ahh. I don’t want to talk about it anymore.

Moving on. I was quite busy the past few days, but not too busy because this cheesecake happened. And when this happened, the skies opened and the angels sang. I actually sat on the floor during the “photoshoot” and ate a piece of this because I couldn’t resist it any longer.

This cake is very very decadent and rich. But very very delicious as well, obviously. I mean, look at it! The base is just a simple date/almond crust, which we all know that you can’t go wrong with that. I use that as a base for a ton of my desserts and it never disappoints. The chocolate layer is so smooth, creamy, and rich. Ahhh, it’s truly heaven. I’m telling you. Then we top this baby off with some fresh chocolate peanut butter cups and some extra peanut butter for good measure. Come on, you know you want this! Even though it looks like it might be difficult to make, well it’s really easy to make! Yay for that and yay for everything else. Let’s get to the most important part, yesss.

Chocolate Peanut Butter Cheesecake

serves 8-10

Base:
1 cup dates
1/2 cup almonds

Blend together and spread at the bottom of a parchment paper lined 6 inch round pan. Set aside

Chocolate Layer:
2 bananas
2 cups cashews, soaked for 2 hours
3 tablespoons cacao powder
2 tablespoons maple syrup

Blend ingredients together until a smooth texture is reached. Pour mixture into pan and place in the freezer for 8 hours or overnight.

Peanut Butter Cups:
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup cacao powder
2 tablespoons maple syrup
Peanut butter

Mix together coconut oil, cacao powder, and maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up. Remove and spoon a small amount of peanut butter in the middle of the cups. Pour the rest of the chocolate over top of the peanut butter to cover completely. Place in the freezer for 20-30 minutes to set up.

Once everything is completed, remove the cheesecake and peanut butter cups from the freezer. Place the peanut butter cups on top of the cheesecake however you’d like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top. Drizzle more peanut butter on top if desired. Serve, enjoy!

Store in refrigerator for up to a week or in the freezer for 3-4 weeks.

129 responses to “Raw Vegan Chocolate Peanut Butter Cheesecake”

  1. I followed this exactly and nothing turn out good. The “cheesecake” tastes like bananas that have sat out too long (even though I just peeled them an hour prior and they went straight into the blender with the cashews, then directly into the freezer. The peanut butter cups are flavorless, and the whole thing lacks sweetness. 😦 so disappointed with this recipe.

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    • Hi Katrina,Sorry that you’re disappointed with the recipe. I know that it was a big hit for many others and I’m sorry you didn’t feel the same. Thanks for giving it a try and letting me know your thoughts on it though.

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  2. Amanda can I buy one here in St. Louis are maybe you could just drop one off either way. Thanks

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    • Hi Belynda,
      I would try another nut butter of choice for an easy substitution. I can’t say for sure how it will work out because I haven’t tried it but I imagine that you’ll receive good results!

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  3. I just made this for my birthday on Tuesday, and I’m so excited to try it!! It took all of me not to just eat it then and there!

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  4. I had my doubts…I was afraid. (After reading one comment) ..but I’m SO GLAD I pushed ahead! This was delicious! I soaked my cashews overnight in the refrigerator with water & one TBS salt. Then, I put everything together this morning & made the delicious peanut butter cups right before serving. This is rich! It’s very satisfying. Thank you for your recipe! πŸ˜‹

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  5. I made this today for my birthday. My family doesn’t follow my vegan (actually I’m a nutritarian) diet, but EVERYONE LOVED this!! It was absolutely amazing!! I used dark cocoa instead of cacao so mine was darker and very rich, but oh! so good! A definite keeper! Thank you!!!!

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  6. Looks amazing! Hoping to make this for a bake off, minus the baking for me I suppose. One question, do you serve this frozen?
    Let me know, thanks!

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  7. Planning on making this for Thanksgiving. I don’t have a small cake tin. How do you think this recipe would translate into individual cakes in muffin tins?

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  8. Hi πŸ™‚ This looks great! I am allergic to bananas though … could I substitute sweet potato? or do you have another idea? thank you!

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  9. Hi,
    I loved this recipe. I’ve featured this in my best of post 17 Delicious Raw Vegan Party Food Recipes, with one image & a small quote from here and all credits given to you and linked back to this page.
    Have a wonderful dayKatherine @ Greenthickies.com

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