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Vegan Peanut Butter Cheesecake

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Vegan Peanut Butter Cheesecake

Prep Time 15 minutes
Servings 6
Author Allianna
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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!

 

 

Tags

  • Cake
  • Cheesecake
allianna

About allianna | Hi, I’m Allianna. 5 years ago I turned to the paleo lifestyle 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. Thanks for joining me on my journey!

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Hi, I’m Allianna. 5 years ago I turned to the paleo lifestyle 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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