Chocolate Peanut Butter Cheesecake

YouTube video

Chocolate Peanut Butter Cheesecake

Jill Dalton
Are you ready for the most decadent Whole Food Plant Based Vegan Chocolate Peanut Butter Cheesecake ever created? This easy to make raw cheesecake recipe is going to blow your mind. The velvety smooth filling is perfectly balanced with the nutty sweetness of the crust. This is no low-calorie treat though so please slice off your portion accordingly!
4.85 from 19 votes
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 469 kcal

Ingredients
 
 

Crust

Filling

Instructions
 

  • Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
  • Press mixture into the bottom of a 6 inch springform pan.
  • Blend filling ingredients in a blender until mixture is smooth.
  • Pour into springform pan on top of crust layer and smooth the surface.
  • Place in the freezer for 4 hours.
  • Can be stored in the freezer until use or in the fridge in an airtight container for about a week.

Nutrition

Calories: 469kcalCarbohydrates: 42gProtein: 16gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 101mgPotassium: 640mgFiber: 8gSugar: 23gVitamin A: 206IUVitamin C: 4mgCalcium: 139mgIron: 4mg

44 thoughts on “Chocolate Peanut Butter Cheesecake”

  1. It looks great! Is it possible to make this with silken tofu instead of the cashews to lower the fat content?

      1. Maybe extra firm tofu would be better than silken (?). Also wondering if PB2 would work for this?

      2. Firm tofu does work but the taste is a big stronger and I’m not really sure about PB2. I don’t have a lot of experience with it.

  2. Just as you described! So rich and like a Reece’s ice cream cake. My 3-year-old helped me make it, just to witness how easy it is. My children loved it, too!

    1. Awesome recipe! Just a tip on why your recipes aren’t getting the higher rating the deserve: I wanted to read the comments, so I instinctively clicked on the ratings stars at the top of the recipe. Rather than take me to the comments, it recorded my click as a rating. And since I just randomly clicked in the middle of the stars, it recorded my click as a 3-star rating. I was unable to change that. I wonder how many others are doing the same thing. The recipe deserves 5 stars, but your web-building software might be hurting your ratings… and your feelings 🙂 Good luck and thanks!!

      1. Martha Schumacher

        Love all your recipes Jill!! Love your videos too! So happy you share with us! I was always hunting for good recipes! You have great recipes!!
        Marty S.

      2. Kathie Mounsey

        I agree with Sally 100% on the star rating. It happened to me also. I always instinctively click on the stars to see what they had to say. Like Sally, it added me as a rating for wherever I clicked the stars. NOT GOOD!! I too, could not understand why the comments that were out of the box fantastic were only accompanied with a 3-4 star rating. Didn’t make sense until it happened to me. Definitely need to revamp this.

      3. Yes this happened to me too with the rating. There was another that I loved and would have given it 5 stars but went to read reviews and clicked somewhere in the middle and it clicked 3 stars. Unable to change.

    1. I don’t have much experience with powdered peanut butter but I think it would work. You might have to add a little more plant milk to get it mixed in well.

  3. I am new to this way of life and eating and just LOVE your you Tube channel! It fits my style perfectly with no oil, sugar or salt.
    Although, I am allergic to ALL nuts. Do you have a substitute for the almond flour and cashews in this recipe?
    I was wondering if oat flour and soaked sunflower seeds would work? I would also use sun butter instead of peanut butter.
    Thank you!
    Tammy

    1. You could try firm tofu. The sunflower seeds would probably work too but if you are going to use it in place of the peanut butter too it might be a bit too much of the sunflower seed taste.

  4. Made this last night, froze it overnight and had it today. It came out perfect. It looked just like yours in the video and photos. It tastes simply divine! Not too sweet but the crust brings a delightful pop of sweetness, very decadent and altogether amazing! A 5 star dessert. It was very simple and easy to make. Thank you so much for your recipes.

  5. Michael Habony

    I cannot use dates. Can you please recommend another sweetner or sugar I can use instead? And what is the conversion from one cup of dates? Thank you

    1. If you cannot eat dates because of having an allergy to them, consider trying date syrup. It is only made from dates, but I believe it might be cooked. I cannot eat raw dates also, but found I do not get the allergic reaction when using the syrup. I am also allergic to other raw fruits such as apples and peaches, but can eat them cooked.

  6. Very tempting. I’ve made your other cheesecakes and enjoyed them, especially the 10″ chocolate, but this looks like a better crust. The food-processed nuts and fruits in earlier recipes always come partly loose when serving.

    But I have another intriguing thought. I’ve recently been enjoying protein shakes using Sprouts vegan protein powder. Just bought the Salted Caramel flavor and it’s great! I may try it in place of the cocoa in this recipe.

  7. It looks great but I’m allergic to peanuts. Will other nut or seed butters work and will I have to adjust the recipe?

  8. I just wanted to add that I’m fine with almonds, hazelnuts, walnuts and cashews. I’m just allergic to peanuts. Btw, I wasn’t allergic to peanuts as a child. I didn’t become allergic until after I turned 40.

  9. It’s in the freezer! I can hardly wait. I cleaned the batter from the blender by adding tea and making a yummy treat. Thanks!

  10. Melissa Lynn Vidair

    Hi Jill, I want to make this recipe to bring to a church luncheon. Does it do well out of freezer for a couple hours? I will transport it in a cooler.
    Thanks
    Melissa

  11. That accidental rating vote just happened to me. I touched the ratings scale to get to the comments and casted a vote. This recipe has a mediocre rating but all the comments are positive. Hope you can figure this out because ratings are everything. We don’t have time to cook or bake every recipe we see online so we’re trying to be selective. I’d comment on the outcome but I haven’t made it yet.

  12. I have had this recipe in my list to make for the longest time and finally had the chance to make it. WOW! It was wonderful! Once again, easy to make and absolutely delicious! Thank you!!!

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