All Recipes / Desserts / RECIPES / SLIDER / July 13, 2016

Peanut Butter Cheesecake (Vegan)

8 servings

Serving Size: 1 SLICE

Prep Time: 15 min

Chill Time: 6 hours



  • 1/4 cup dry roasted and salted peanuts
  • 1/4 cup raw almonds
  • 6 medium pitted dates
  • 2 teaspoons coconut oil


  • 1 1/2 cups raw cashews
  • 3 cups water
  • 1/3 cup granulated zero-calorie sweetner
  • 1/4 cup chilled coconut cream from the can
  • 2 tablespoons natural peanut butter
  • 1 tablespoon powdered peanut butter (or peanut flour)
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt (plus a pinch for topping)


  1. Soak the cashew in the water for 6 hours, or overnight. Drain and rinse.
  2. Coat a 7-inch springform pan with cooking spray.
  3. In a food processor, add crust ingredients and process until it resembles fine crumbs. Press into the bottom of the pan. Place in freezer as you make the filling.
  4. Place the soaked cashews and remaining filling ingredients into the food processor and process until completely smooth (about 5 minutes). Pour over the crust. Sprinkle the top with a little extra sea salt, if desired.
  5. You can make a fun trim around the top using crushed peanuts, if desired.
  6. Place in fridge for 6-8 hours, or until firm, or place in a freezer for 2 hours and then a fridge for 2 hours.
  7. Cut into 8 slices, and serve.

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