Vegan Peanut Butter Cheesecake
My go to creamy vegan and gluten free cheesecake.
Servings: 6 servings
Calories: 622kcal
Cost: $8
Equipment
- 8 by 8 casserole dish or something comparable
Ingredients
For the filling:
- 1.5 cups raw cashews
- 1/2 cup dairy free milk
- 1/2 cup pure maple syrup
- 1/2 cup creamy peanut butter
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
For the brownie crust:
- 1.5 cups pitted dates
- 1 cup almond flour
- 2/3 cup cacao powder
- 3 tbsp maple syrup
- 2 tablespoons coconut oil
Toppings: (optional)
- 2 crushed dairy free peanut butter cups
To oil the dish:
- cooking oil spray I like avocado oil
Instructions
- Spray the bottom of the casserole dish with cooking oil spray.
- Then, add all of the crust ingredients to the blender and blend for 45 seconds. Then push down the sides with a plastic spatula and blend again for 30 more seconds. Add the crust to the bottom of the casserole dish in an even layer.
- Place all of the filling ingredients in the a food processor and blend for 3 minutes, then push down the sides with a rubber spatula and blend again for another 3 minutes until it is very smooth.
- Now pour the filling over the brownie mixture and cover. Store in the freezer for at least 2 hours to harden, then cut.
- You can add optional dairy free peanut butter cups on top to serve.
Notes
Storage: I suggest storing these cheesecake bars in an air tight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based off of 6 servings.
Servings: This recipe should yield 6 generous servings.
Nutrition
Serving: 1bar | Calories: 622kcal | Carbohydrates: 50g | Protein: 17g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 111mg | Potassium: 591mg | Fiber: 8g | Sugar: 28g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg