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Allianna's Kitchen » Recipes » Diet » Vegan » Vegan Peanut Butter Cheesecake

Vegan Peanut Butter Cheesecake

Published: Mar 11, 2020 By: Allianna Moximchalk Modified Aug 11, 2021

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Vegan Peanut Butter Cheesecake

Prep Time 15 minutes
Servings 6
Author Allianna Moximchalk
Print Recipe Pin Recipe

Ingredients

For the filling:

  • 1-8 ounce container of Kite Hill almond cream cheese or any kind of DF cream cheese you can get kite hill at whole foods or come targets have it!
  • 1/2 cup dairy free milk
  • 1/2 cup pure maple syrup
  • 3/4 cup creamy peanut butter
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract

For the crust:

  • 1/2 cup peanuts
  • 1 cup almond flour
  • 1/3 cup cacao powder
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil

Toppings:

  • 1/2 cup nut milk
  • 1/2 cup daily free chocolate I like this brand
  • Optional: 2 crushed paleo peanut butter cups I like this brand

Instructions

  • Rub a 6 inch spring loaded pan with coconut oil or any oil will work 🙂
  • Place all of the crust ingredients in the food processor.
  • Then, push the crust down in the spring loaded pan.
  • Add the filling ingredients to the food processor and blend.
  • Pour the filling over the crust and place in the freezer overnight (or at least 12 hours)
  • 1 hour prior to serving, take the cheesecake out of the spring loaded pan.
  • In a small saucepan, bring the nut milk to a boil.
  • Once it is boiling add the chocolate, turn down to the lowest heat and whisk! Do this quickly before the chocolate burns.
  • Pour the chocolate sauce over the cake.
  • If desired, add the chopped peanut butter cups on top. ( I like the Justin's dark chocolate brand, they are dairy free)
  • Place back into the freezer until ready to serve. Enjoy!
  • Note this cheesecake is meant to be served frozen. Take it out of the freezer 10 minutes prior to eating.
  • If you enjoyed this recipe, I would love if you left a review below 🙂
My go to creamy vegan and gluten free cheesecake. It is perfect for any occasion!
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

 

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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Related Categories
Allergy Friendly Autoimmune Protocol Dairy free Egg free Gluten free KETO No added sugar Nut free Paleo Whole 30

3 comments

  • Vegan & Gluten Free No Bake Cherry Lime Cheesecake - Allianna
    July 21, 2020

    […] Paleo Pigs In A Blanket My Go-To Healthy Snacks Egg Frittata Vegan Peanut Butter Cheesecake Everything Bagel Seasoned Chicken Wings Lemon Dill Green Beans  […]

    Reply
  • Lori
    February 26, 2022

    5 stars
    This is so good and so easy. Healthier version of my favorite dessert.

    Reply
    • Allianna Moximchalk
      February 26, 2022

      Thanks!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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