January 29, 2015

Vegan Chocolate and Peanut Butter Cheesecake Slice Recipe


This is my favourite cheesecake ever. I know that I am on a vegan no-bake cheesecake binge at the moment but this one is the BEST!

This recipe is a trustworthy medical cure for the following:
  • break-ups
  • I-want-to-stay-in-my-pjs-all-day type of days
  • sweet cravings
  • midnight munchies
  • those days where you just need to stuff your face with chocolate

When I create a recipe, I already have an idea in mind of how I want it to taste, how easy I want it to be, what I want others reactions to be when they eat it, what I want it to look like and how easily it can be stored/saved. I really wanted to ensure that this chocolate cheesecake slice would tick a few boxes... and oh my gosh it did! I wanted it to be:
  1. Be amazingly delicious. tick!
  2. Be incredibly easy to make. tick!
  3. Have lots of crazily mouth-watering layers. tick!
  4. Look impressive. tick!
  5. Taste incredibly decadent. tick!
  6. No-bake. tick!
  7. Melt in your mouth chocolatey goodness. tick!
  8. Creamy, dreamy cheesecakey layer. tick!
  9. Be devoured in one sitting by my family. tick!
  10. Store in the freezer for a few weeks. tick!

If I could post you a piece in the mail, I would. Enjoy!



serves 20


Base Layer:
   3/4 cup dried dates
   2 tablespoons peanut butter
   1 cup oats
   2 tablespoons cocoa
   1 tablespoon maple syrup
   1 teaspoon vanilla extract

Cheesecake Layer:
   3 cups raw cashews, soaked overnight
   3/4 cup maple syrup
   1 cup refined coconut oil
   3/4 cup fresh lemon juice
   2 teaspoons vanilla extract

Chocolate Layer:
   1/4 cup refined coconut oil
   1/4 cup cocoa
   1/4 cup maple syrup

Peanut Drizzle Layer:
   2 tablespoons peanut butter, melted

  1. Make the base layer: Add all base ingredients to a processor and blend until combined. Push evenly into a 20cm diameter square cake tin. Place in the freezer.
  2. Make the cheesecake layer: Add all cheesecake layer ingredients to a processor and blend until smooth and creamy. Pour over the base in the cake tin. Place back in the freezer for 3 hours or so until hardened.
  3. Make the chocolate layer: In the meantime, whisk all chocolate layer ingredients together until smooth. If there are lumps, heat the mixture and stir until the lumps have dissolved. Pour the chocolate layer evenly over the cheesecake layer and place back in the freezer.
  4. Make the peanut drizzle layer: Melt the peanut butter. Pour into a piping bag or just use a spoon to drizzle over the chocolate layer. Place back in the freezer until set.
  5. When you are ready to devour the deliciousness, remove from the freezer for 30 minutes to 1 hour until it has softened. I wish I could I come over and eat some! Enjoy.


The nutrition information above is an approximate guideline.

17 comments :

  1. I feel like this cheesecake would put a healthy, delicious spin on the world of cake. So thank you!

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  2. I can't wait to try this! Can I use extra virgin coconut oil instead of refined with the same success?

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  3. I thought I'd never have cheesecake ever again....until today! This was so beyond good, it was amazing :)
    Thank you

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  4. These are scrumptious! I loved them so much I had to get them out of my house before I easily put away 100g of fat by eating 4 squares. Everyone I kindly doled them out to loved them and have been poking me to make more. I also made your lemon meringue cheesecake bites and those are continually requested by my 6 year old who claims they're his favorite treat--I feel great about giving them to him too. Thanks for the delicious vegan recipes!

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    1. My pleasure! Thanks so much for telling us. I love to hear that our recipes are being enjoyed :)

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  5. These are scrumptious and so easy to make. We're loving all versions of your vegan cheesecake deliciousness. Also loved the lemon meringue cheesecake bites. My 6 year olds favorite new treat! Thank you!

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  6. Oh my goodness this looks so delicious!! Peanut butter and chocolate how can you go wrong with that awesome combination/ lol Look forward to trying this recipe asap!

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  7. Thanks for the recipe. Looks divine! Is there a sub for oats?

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    Replies
    1. You could sub with some more coconut or nuts? :)

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  8. Hi Madison,

    Just wondering does the coconut oil need to me liquid? (At room temp in my house it is still solid. Should I melt it first?)

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