Peanut Butter Cup Cheesecake
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:
- Pulse the ingredients together in a food processor. Press into a parchment-lined 7" springform pan.
To make the peanut butter layer:
- Scoop out the solid cream from 2 cans of coconut milk into a large mixing bowl and whip until light and fluffy.
- In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.
- Fold pb mixture into the whipped cream.
- Spread 3/4 of the pb cream onto the crust, saving the remaining ¼ portion to make the chocolate layer.
- Optional: Place 2-3 spoonfuls of pb cream in a baggie for topping.
To make the chocolate layer:
- Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
- Stir the melted chocolate and cacao (to taste) into the remaining 1/4 of pb cream.
- 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)
- 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).