Peanut Butter Chocolate Cheesecake

that contains no dairy and requires no baking!

Oh I bloody love baking a big cake for family occasions. And proving my piss taking family wrong about veganism. This cheesecake is free from dairy, eggs and refined sugars.

The ‘cheese’ consistency is made by the cashew nuts. The cashew nuts do need to be soaked, which increases their volume to help make the consistency. I simply cover mine with cold water and soak overnight. But if you’ve forgotten or need the cake sooner, soak in boiling water for the hour. When drained they should double in weight. Using cashew nuts and the peanut butter means this cheesecake is high in natural fats and proteins.

The base is nutty from the peanuts but is naturally sweetened by the dates to give a sweet flavour. The cacao powder gives a lovely chocolatey taste for the top layer and makes the cake look lovely.

Yes, this takes a little patience to make. But it is so worth it.

Makes 1 cheesecake which serves approx. 10 people
takes approx. 3 hours

For the Base
250g dates (soaked in boiling water for 15 minutes)
175g of peanuts
90g of oats (use gluten free if you require)
1/2 teaspoon of salt

For the Peanut Butter Layer
250g of raw cashews (once soaked and drained weighed approx. 500g. Soak with boiling water for 1 hr or cold water for 6-10 hours (overnight))
1 can of coconut milk
100ml maple syrup
60ml of coconut oil
90g peanut butter
2 tablespoons of lemon juice
1 tablespoon of vanilla extract

For the Chocolate Layer
1/3 of the Peanut Butter Layer
4 tablespoons of cacao powder

For Decorations
chopped nuts
melted dark chocolate (dairy free)

To make the base
1. Grease a cake tin. Mine is 20cm in diameter.
2. In a food processor, blitz your dates until a paste is formed. You might need to scrape down the sides a couple of times.
3. Add your peanuts, oats and salt and blitz again. If you have a little food processor like mine, a little patience is required for it all to come together. Keep scraping! You want some peanut chunks to be left in.
4. Empty your mixture into your tin and flatten. I used the bottom of a bowl to flatten.
5. Place in freezer whilst you prepare the next layer.

To make the Peanut Butter Layer
1. In a food processor add your drained cashews and coconut milk and blitz until combined. Approx. 10 seconds.
2. Next add your maple syrup, coconut oil, peanut butter, lemon juice and vanilla extract. Blitz until the mixture is smooth and creamy.
3. Empty 2/3 of the mixture into your cake tin, on top of the base, and place back in freezer until set completely. This will depend on how cold your freezer settings are but I think mine took about 2 hours.

To make the Chocolate Layer
1. Add your cacao powder to the remaining mixture (1/3) and blitz again until combined.
2. Empty on top of your set peanut butter layer and place back into freezer to set. This should only take about 30 minutes.

To finish
1. Drizzle with your melted dark chocolate and sprinkle with your crushed nuts and peanuts.

Store in freezer!
Run hot water over your knife before you slice, you will get a neater finish.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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