Vegan No-Bake Peanut Butter Chocolate "Cheesecake"

Vegan No-Bake Chocolate Peanut Butter "Cheesecake"

If you ask me what my ideal dessert is, peanut butter chocolate cheesecake would be it. In recent years however, I have discovered that desserts made with plant-based foods and low glycemic sweeteners are just as good (and maybe even more so) than traditional recipes. 

Vegan No-Bake Peanut Butter Chocolate Cheesecake

Crust:

  • 1 cup walnuts
  • 1 cup Medjool dates, pitted
  • 2 tablespoons raw cacao powder
  • 1-2 tablespoons melted coconut oil 

Middle layer:

  • 1 cup raw cashews, soaked at least 4 hours or overnight
  • 1/2 cup + 2 tablespoons nut milk (I used homemade cashew)
  • 4 tablespoons maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup dairy-free chocolate chips (I used Enjoy Life brand)
  • 1/3 cup all-natural peanut butter
  • 1 tsp vanilla
  • 1 tablespoon raw cacao powder
  • dash of sea salt

Top layer:

  • 1 cup raw cashews, soaked at least 4 hours or overnight
  • 1/2 cup + 2 tablespoons nut milk (I used homemade cashew)
  • 1/2 cup all-natural peanut butter
  • 2 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla
  • dash of sea salt 

*Note: I used a 9 inch round spring form cake pan, but would suggest using a 6 inch

Crust:

Add walnuts to food processor and blend until the consistency of course sand. Add dates and process again, slowly adding coconut oil until dough becomes sticky and starts to form a ball. Using hands, press mixture onto bottom of cake pan. Set aside. 

Filling:

Place a small sauce pan over medium-low heat. Add chocolate chips, stirring occasionally until melted. Add peanut butter, maple syrup, coconut oil, vanilla, cacao powder and sea salt and stir until everything is blended together. Turn off heat.

Add cashews and nut milk to a high-speed blender and process until creamy, using the tamper as needed. Add chocolate mixture to blender and process again until combined. Pour over crust in cake pan, spreading evenly. Refrigerate at least 2 hours or preferably overnight until set. 

Top layer:

 Place a small sauce pan over medium-low heat. Add peanut butter, maple syrup, coconut oil, vanilla, sea salt. Stir until slightly melted and everything is combined. Turn off heat. 

Add cashews and nut milk to a high-speed blender and process until creamy, using the tamper as needed. Add peanut butter mixture to blender and process again until combined. Pour in cake pan, spreading evenly. Refrigerate at least 2 hours until set.

Slice and enjoy! 

Vegan No-Bake Chocolate Peanut Butter Cheesecake
Vegan No-Bake Peanut Butter Chocolate "Cheesecake"