No bake vegan choc PB cheesecake

A delicious, quick and easy, almost raw cheesecake recipe…

VEGAN CHOC PEANUT BUTTER CHEESECAKE

Ingredients

Base:

  • 75g oreos (½ packet)
  • 1/3 cup medjool dates
  • ¼ cup almonds

Filling:

  • 1 ½ cups cashews (soaked for 8h or overnight, then drained)
  • 3tbsp coconut oil
  • 6-8 tbsp sweetener of choice – or to taste (rice malt syrup, maple syrup)
  • 1/4 cup coconut cream
  • 2tbsp peanut butter
  • 1tbsp cacao powder

Toppings:

  • Vegan peanut butter cups
  • Raw chocolate sauce
  • Peanut butter

Directions

For the base:

  • Blend the almond into a fine meal, then add the oreos and blend into crumbs
  • Add the dates and blend until a dough is formed
  • Pack dough tightly into an 11cm springform cake tin and place in freezer

For the filling:

  • Blend the cashews, coconut oil and sweetener until they resemble a smooth batter
  • Add the coconut cream and blend it in
  • Divide the batter in half – add cacao to one half and the peanut butter in the other half, and either mix or blend until smooth
  • Place one flavour on the bottom and layer, allowing each layer to set before adding the next
  • Return to freezer for 2hours (minimum) or until set
  • Serve topped with peanut butter cups, peanut butter and raw chocolate sauce

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