Raw Vegan Peanut Butter Cheesecake

Raw Vegan Peanut Butter Cheesecake

During the hot summer months, not many of us want to be standing over an even hotter stove or oven when it comes to cooking. I know I don’t! I try to use my oven and stove as little as possible in the summertime. So of course I couldn’t make this recipe a traditional cheesecake by having to bake it. This is a Raw Vegan, No-bake Peanut Butter Cheesecake. Yes! I finally added my love for peanut butter and my love for cheesecake into one rich and creamy dessert {or breakfast}.

I don’t think I can stop creating and then eating the raw cheesecakes. So since Hubbz and I have already devoured this cheesecake, it’s time to make a new flavor. I think since it’s summertime Peaches will be used next!


To Prepare the Date-Nut Crust

Start by soaking the Cashews and Dates in two different bowls. Cover them with water and set aside. Soak the cashews in hot water for at least 2 hours. The dates can be soaked in room temperature water for 1-1½ hours.

Rinse and peel the skin from the soaked dates while removing the pits. Add the dates to your food processor or high speed blender. Then add in the choice of raw nuts, coconut oil, ground cinnamon, vanilla extract. Pulse everything together until it comes together into a sticky texture.

Transfer the sticky date-nut mixture into a 6” springform pan. Press it down all the way around the seams of the pan. You want to level it as even as possible all the way around.

Place the springform pan into the freezer to chill and set the crust.

 

To Prepare the Peanut Butter Cheesecake Filling 

Again in the high-speed blender add in the soaked cashews, peanut butter, maple syrup, coconut oil, vanilla extract, and pulse until the filling becomes creamy and smooth.

Stop blending and scrape the sides if needed to be sure you get the filling well incorporated.

Remove the pan from the freezer and transfer the peanut butter cheesecake filling over the chilled crust. Smooth the filling as well as you can to make the top of the cheesecake look even.

Place the pan back into the freezer to now chill and set the peanut butter layer. Let it freeze about 2-3 hours minimum.

Once it’s set add your choice of toppings. This time I wanted something simple and quick because I was making it pretty late at night. I decided to just add some vegan chocolate chips to the top of one side.

You can either slice and serve or cover the pan with foil and place the pan into the refrigerator to thaw and chill until you’re ready to serve.


Print Recipe
Raw Vegan Peanut Butter Cheesecake
Enjoy this tasty no-bake peanut butter cheesecake for breakfast or as a sweet treat. The gluten-free and sugar-free crust is naturally sweetened using medjool dates and raw nuts.
Course Dessert
Prep Time 3-4 hours { soaking nuts & freezing time}
Servings
Ingredients
For the Date-Nut Crust
For the Peanut Butter Cheesecake Filling
For the Topping
Course Dessert
Prep Time 3-4 hours { soaking nuts & freezing time}
Servings
Ingredients
For the Date-Nut Crust
For the Peanut Butter Cheesecake Filling
For the Topping
Instructions
To Prepare the Date-Nut Crust
  1. Start by soaking the Cashews and Dates in two different bowls. Cover them with water and set aside. Soak the cashews in hot water for at least 2 hours. The dates can be soaked in room temperature water for 1-1½ hours.
  2. Rinse and peel the skin from the soaked dates while removing the pits. Add the dates to your food processor or high speed blender. Then add in the choice of raw nuts, coconut oil, ground cinnamon, vanilla extract. Pulse everything together until it comes together into a sticky texture.
  3. Transfer the sticky date-nut mixture into a 6” springform pan. Press it down all the way around the seams of the pan. You want to level it as even as possible all the way around.
  4. Place the springform pan into the freezer to chill and set the crust.
To Prepare the Peanut Butter Cheesecake Filling
  1. While the crust sets in the freezer, make the filling. Again in the high-speed blender add in the soaked cashews, peanut butter, maple syrup, coconut oil, vanilla extract, and pulse until the filling becomes creamy and smooth. Stop blending and scrape the sides if needed to be sure you get the filling well incorporated.
  2. Remove the pan from the freezer and transfer the peanut butter cheesecake filling over the chilled crust. Smooth the filling as well as you can to make the top of the cheesecake look even.
  3. Place the pan back into the freezer to now chill and set the peanut butter layer. Let it freeze about 1-2 hours minimum.
  4. Once it’s set add your choice of toppings. This time I wanted something simple and quick because I was making it pretty late at night. I decided to just add some vegan chocolate chips to the top of one side.
  5. You can either slice and serve or cover the pan with foil and place the pan into the refrigerator to thaw and chill until you’re ready to serve.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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