Peanut Butter Cashew Cheesecake Bars {5 Ingredients}
Meet these rich and creamy cashew cheesecake bars with an irresistible duo of peanut butter and chocolate flavor. They are made with 5 ingredients in one blender, sweetened by maple syrup, making them the perfect healthier treats to store in the freezer.
Lately I have been craving cheesecake.
I used to get cheesecake all the time when Tom and I were in New York.
So I decided to give my favorite dessert a SKS twist using cashews and maple syrup.
The peanut butter cheesecake filling is rich creamy and nutty. The cookie crust is made with graham crackers and a splash of milk. It is sweet, gooey and complement the cheesecake perfectly.
Drizzle with some melted chocolate on top?
This is the combination you will need for your next freezer treats rotation.
What Are These Peanut Butter Cheesecake Bars Made of
For the Cheesecake filling:
Cashews: Instead of cream cheese used in traditional cheesecake recipes, this vegan version is made of raw cashews.
By soaking the raw cashews overnight in warm water, they result in the most creamy and nutty “cheese” cake.
Maple Syrup is used to sweeten the cashew cheesecake
Peanut Butter adds that unique nutty flavor everyone loves.
For the Cookie Crust:
Graham Crackers and Sandwich Cookies: I love using half and half here. You can use just one or the other. But the sandwich cookies add a delicious chocolate flavor, not to mention the vanilla icing in the middle.
Dairy Free Milk: Once the crackers and cookies are blended into a fine texture, milk is added to combine everything. You can use any of your favorite dairy free milk here.
Q & A for this Vegan Cheesecake Recipe
A few most commonly asked questions for this “cheesecake”:
1. How long does Raw Vegan Cheesecake last?
It can last for 3 – 4 days in the fridge, up to a month in the freezer
2. Can I freeze vegan cheesecake?
Absolutely!
In fact, I prefer storing them in the freezer. They almost taste like ice cream bars.
3. How to make dairy free cheesecake creamy?
Sure, there is no cream cheese in this recipe. But that doesn’t mean we can’t make it creamy and fluffy.
Soak raw cashews in warm water and a pinch of salt overnight.
This process softens the cashews and makes the cheesecake creamy.
To make Peanut Butter Vegan Cheesecake
Cookie Crust:
For the fillings:
Freeze for a couple of hours to set.
Once they are set, remove the cheesecake from the baking dish.
You have to get your hands on these cashew peanut butter cheesecake bars!
You won’t believe it is dairy free and only sweetened by maple syrup.
Even better? It is no bake, easy to make and perfect for the whole family to share.
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Peanut Butter Cashew Cheesecake {5 Ingredients}
Ingredients
Cookie Crust
- 9 sheets graham crackers , ~120g ( 1 sleeve)
- 7 sanwich cookies *, ~ 120g
- 1/3 cup dairy free milk
Cheesecake Filling
- 2 cup raw cashews
- 1/3 cup peanut butter
- 1/4 cup maple syrup
Instructions
- To begin with, soak 2 cups of raw cashews in warm water with
a pinch of salt overnight. Drain and rinse thoroughly. Set aside.
For the Crust:
- In a food processor, blend the graham crackers and sandwich cookies until you have a sand-like texture.
- Add in dairy free milk and blend again until you have a dough that is slightly sticky but crumbly.
- Line a 8×8 or 8×6 pan with parchment paper, press the crust down firmly to create a crust. Set aside.
For the fillings:
- In a food processor, add cashews, maple sryup and peanut butter.
- Blend until creamy.
- Pour the filling over the crust, spread evenly and flatten the top.
- Freeze for 2 hours to set.
- Cut into bars.
- Melt some chocolate in the microwave and drizzle on top. Enjoy!
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
This literally deserves 100 stars or more. They are so creamy, and taste insanely delicious! I can’t wait to make these again!