Peanut Butter Cup Cheesecake

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!


    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


      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!


      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).

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