Peanut Butter Cup Cheesecake

This is Emily from PrettyPies.com and I’m so excited to share one of my favorite recipe makeovers: Peanut Butter Cup Cheesecake! Undeniably one of the most popular flavor combos EVER. So why not make it healthier using whole foods?

This cheesecake is like a giant Reece’s cup, but without all the processed ingredients. It has a chewy chocolate crust, a layer of sweet peanut butter cream followed by a decadent layer of chocolate cream on top. Oh, the irresistible creaminess! #getinmybelly

Two minutes is all you need to make the crust. Just blitz some almonds, dates and cacao in a food processor and you’ll instantly have a chocolatey cookie crust. NO baking needed. (I could just eat the crust all by itself. Yum!)

No dairy, no sugar, no flour, no eggs?? You won’t miss them! This vegan cheesecake is made with coconut cream, and coconut oil. Not a fan of coconut? No worries– you can’t taste it! All you’ll taste are the rich flavors of peanut butter and chocolate melting in your mouth.

Move over, Reece’s! There’s a better way to get a peanut butter chocolate fix. 😉

Emily Spain is a mom of two littles, wife and creator of PrettyPies.com— delicious desserts: pretty from the inside out. She’s a whole-food fanatic, coconut lover, and veggie-hiding ninja. You can follow her on Facebook, Instagram and Pinterest.

Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake

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Prep Time 30 min Cook Time 4 hr Serves 12 slices     adjust servings

Peanut Butter Cup Cheesecake {Vegan, GF} All the flavors and deliciousness of Reece’s in a dairy-free cheesecake!

Ingredients

Chocolate Crust

• 1 1/4 cup almonds
• 1 cup medjool dates
• 2 1/2 Tbs raw cacao powder
• Dash of salt
• Splash of water

Peanut Butter Cream Layer

• 2 cans coconut milk, solid cream only
• Heaping 1/2 cup natural peanut butter
• 1/3 cup + 2T maple syrup
• 1/2 cup + 1 Tbs coconut oil
• 1 Tbs vanilla
• Chocolate Layer
• 1/3 cup chocolate chips (I used Enjoy Life)
• 1 Tbs raw cacao powder, to taste

Instructions

To make the crust:

1. Pulse the ingredients together in a food processor. Press into a parchment-lined 7" springform pan.

To make the peanut butter layer:

1. Scoop out the solid cream from 2 cans of coconut milk into a large mixing bowl and whip until light and fluffy.
2. In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.
3. Fold pb mixture into the whipped cream.
4. Spread 3/4 of the pb cream onto the crust, saving the remaining ¼ portion to make the chocolate layer.
5. Optional: Place 2-3 spoonfuls of pb cream in a baggie for topping.

To make the chocolate layer:

1. Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
2. Stir the melted chocolate and cacao (to taste) into the remaining 1/4 of pb cream.
3. Pour chocolate layer on top of pb layer. (Optional: swirl layers with a knife. Snip off corner of baggie and pipe on reserved cream to decorate)
4. Refrigerate about 4 hours, or until completely solid. Enjoy!

by Melissa King

Recipe Notes

You'll need to use 2 cans of full-fat coconut milk that have been refrigerated overnight (or a minimum of 4 hours). The cream will solidify and separate from the water. (Save the water for a smoothie!)

I used a small 7” springform pan to make this cheesecake. If you use a traditional 9" pan, your cheesecake will be flatter, but still delish!

You can also make this in a muffin pan lined with parchment, wrappers, or silicone, for individual portions. Perfect for a party!

Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).