Raw Vegan Peanut Butter Cheesecake
Raw Vegan Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. This cheesecake is plant-based and dairy free - a healthy, yet decadent dessert perfect for a celebration!
Equipment
Ingredients
Crust
- 1 ½ Cups Quick Oats
- 6 Pitted Medjool Dates
- ¼ Cup Creamy Peanut Butter
- 2 Tablespoons Maple or Date Syrup
- ¼ Teaspoon Salt
Filling
- 2 Cups Raw Cashews OR 1 Cup Raw Cashews + 1 Cup Peanuts
- 1 Cup Creamy Peanut Butter
- ½ Cup Maple Syrup
- 2 Tablespoons Fresh Lemon Juice
- Zest of 1 Lemon
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt to taste if your peanut butter is salted
- 1 Cup Hot Water
Toppings
- Peanut Butter
- Peanut Butter Cups
- Peanuts
Instructions
- Soak the cashews and peanuts (if using) in boiling water for at least 30 minutes. Alternatively, boil on the stove. Set aside while you make the crust.
- Make crust. Add the oats and dates to a food processor and blend until the dates are broken down. Add the nut butter, syrup, and salt. Pulse to combine.
- Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.
- Drain the cashews and peanuts.
- Add the drained nuts to a blender along with the remaining filling ingredients. Blend until completely smooth and no nut pieces remain (this may take several minutes).
- Pour the filling over the crust and use a spatula to spread an even layer.
- Freeze for 3-4 hours, or until set. Let thaw for 5-10 minutes at room temperature before slicing.
- To serve, drizzle with peanut butter and garnish with peanuts and vegan peanut butter cups, if desired.
Nutrition
Calories: 397kcal | Carbohydrates: 40g | Protein: 12g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 218mg | Potassium: 454mg | Fiber: 4g | Sugar: 22g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg