Peanut Butter Chocolate Vegan Cheesecake

Name: Peanut Butter Chocolate Cheese Cake (Vegan, Gluten Free)
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 cup medjool Dates; 1 cup hazelnut flour or almond flour; 1 cup raw almonds; 3 tbsp cacao powder; 2 cup raw cashews; 1/3 cup peanut butter; 1/4 cup maple syrup; 1/4 cup coconut cream

posted by Shuang Shuang Liang on Jul 24, 2019 (updated Nov 29, 2022)

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4.60 stars (5 reviews)

These easy and healthy Vegan Peanut Butter Chocolate Cheesecake bites are so delicious – Creamy and nutty “cheesecake” filling stacked on chewy chocolate crust and topped with more dark chocolate chips. You won’t believe this vegan cheesecake recipe is dairy free, refined sugar free and can easily be made paleo.

Lately I have been craving cheesecake. I used to get cheesecake all the time when Tom and I were in New York. But this healthy version dairy free “cheese” cake though, is even better!

Just a few simple ingredients, this peanut butter chocolate cheesecake is healthy, and yet delicious.

Naturally, this recipe has to have peanut butter and chocolate. Because it is my favorite duo. This vegan cheesecake recipe is inspired by my peanut butter crack bars recipe. This time around, I am giving it a chewy chocolate crust to elevate the flavor and texture profile.

What is this Vegan Cheesecake Recipe Made of

For the Cheesecake filling:

Instead of cream cheese used in traditional cheesecake recipes, this vegan version is made of raw cashews and coconut cream. With the additional peanut butter and maple syrup, it is nutty, sweet, and yet dairy free.

For the Chocolate Crust:

Instead of butter and sugar, I used medjool dates, almonds and cacao powder. There is no refined sugar. The naturally sweet dates act as the perfect healthy sweetener and binder for the chocolate crust.

What is non Dairy substitute for Cream Cheese

I love cheesecake. It is probably my go-to order every time when I buy dessert. However, as much I wish I could eat the whole cake every time when I visit cheesecake factory, it is so dense and heavy.

Until I found dairy free cheesecake that’s made of raw cashews. By soaking the raw cashew overnight in warm water, they result in the most creamy and nutty “cheese” cake.

Additionally, I added coconut cream and peanut butter. They make the cheesecake filling almost fluffy and airy.

Hea-Ven.

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. Can I make it Paleo?

Of course! You can swap out peanut butter for almond or cashew butter.

If you are using almond butter, I prefer the raw smooth kind like this one.

4. 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 make the cheesecake creamy. Additionally, soaking nuts and seeds in warm mineral water starts a sprouting process, which make the nutrients in nuts and seeds easier for our bodies to absorb.

To make Peanut Butter Vegan Cheesecake

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:

First, in a bowl, soak 1/2 cup pitted medjool dates (about 1/2 cup packed) in warm water for 15 – 20 minutes. Drain and set a set.

Second, in a food processor, pulse hazelnut flour, raw almonds and cacao powder together until well combined. Add dates in and pulse again until all the ingredients clump together. Add 1 tbsp nut milk or water if the paste is too crumbly. Pulse again until it forms paste-like texture.

Then in a parchment paper lined 5×9 pan, press the crust down with your fingers. Set aside.

For the fillings:

First, add cashew, peanut butter, coconut cream and maple syrup in a food processor. Blend until completely smooth and creamy. For best result, use a high speed blender.

Second, Add cacao nibs and pulse a few times.

Then pour the filling over the crust, spread with a knife or spatula until the top is flat and smooth. Sprinkle some chocolate chips and sea salt then leave in the fridge for an hour.

When you are ready to serve, pull the cheesecake out of the pan, slice into preferred size. Melt some chocolate in the microwave and drizzle on top. Enjoy!

You have to get your hands on these healthy vegan cheesecake that is filled with peanut butter and chocolate. You won’t believe it is dairy free and refined sugar free. 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

Peanut Butter Chocolate Vegan Cheesecake