Peanut Butter Cashew Cheesecake {5 Ingredients}
Creamy and nutty cashew “cheesecake” filling on a chewy cookie crust and drizzled with melted dark chocolate, the best vegan cheesecake bars.
Servings: 14
Calories: 338kcal
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 8x8 or 8x6 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
*You can also use all graham cracker crust, making it 18 pieces (240g).
If the cheesecake is completely frozen solid, and hard to cut into, leave it in room temperature for 10 - 15 minutes before cutting.
Nutrition
Serving: 1g | Calories: 338kcal | Carbohydrates: 25g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Sodium: 34mg | Fiber: 4g | Sugar: 14g