Chocolate Peanut Butter Cheesecake

Prep Time 20 min Serves 10 slices     adjust servings

Chocolate and peanut butter lovers need to try this decadent Chocolate Peanut Butter Cheesecake! Vegan, gluten free, paleo and no baking required!


    For the crust

    • 1 1/2 cups raw almonds
    • 8 Medjool dates , pits removed
    • 2-3 T water

    For the cheesecake

    • 2 cups raw cashews , soaked overnight
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil (measure after melting)
    • 1/2 cup cacao powder
    • 3 T peanut butter

    For the frosting

    • 1/2 cup peanut butter
    • 3 T maple syrup
    • 2 T coconut oil (measure after melting)


      To make the crust:

      1. In a food processor , add the almonds. Blend into a coarse consistency. Then add the dates and blend more. Lastly, add the water, one tablespoon at a time, until the dough forms. Press the dough into a greased 6 inch spring form pan . Place in the fridge while you make the cheesecake.

      To make the cheesecake:

      1. Add all the cheesecake ingredients to a food processor and blend until smooth. Once smooth, pour into the spring form pan on top of the crust. Place in the fridge to firm. It needs about 4 hours to set.

      To make the frosting:

      1. In a small sauce pan , on medium-low heat, add the frosting ingredients. Stir until everything is combined. Remove from heat. Remove the sides of the spring form pan. Transfer the cheesecake to a serving plate. Spread the frosting on top of the cheesecake. Serve immediately or refrigerate for later.


      Recipe Notes

      Keep the cheesecake in the fridge. It should last at least a week. Enjoy!

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