Chocolate Peanut Butter Cheesecake

by 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!

Vegan Chocolate Peanut Butter Cheesecake

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.9/5
( 60 voted )

Ingredients

Crust
1/2 cup pitted dates
1 cup almond flour
1/2 teaspoon  vanilla

Filling
2 cups cashews (soaked for at least 2 hours)
1 cup pitted dates
1/2 cup cocoa powder
1/2 cup peanut butter
1 teaspoon vanilla
1 3/4 cups unsweetened soy milk (or unsweetened plant milk of your choice)

Instructions

  1. Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
  2. Press mixture into the bottom of a 6 inch springform pan.
  3. Blend filling ingredients in a blender until mixture is smooth.
  4. Pour into springform pan on top of crust layer and smooth the surface.
  5. Place in the freezer for 4 hours.
  6. Can be stored in the freezer until use or in the fridge in an airtight container for about a week. 
Did You Make This Recipe?
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22 comments

grace April 24, 2021 - 11:00 am

I can’t wait to try this

Reply
Diana Sizemore April 24, 2021 - 12:05 pm

What are thd nutritional facts for this cheesecake? Specifically the carb count.
BTW…it looks delish!

Reply
Mark Midkiff April 24, 2021 - 12:13 pm

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

Reply
Jill Dalton April 24, 2021 - 2:06 pm

It will work but it doesn’t set up quite the same.

Reply
Amelia April 25, 2021 - 9:40 am

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

Reply
Jill Dalton April 27, 2021 - 3:14 pm

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.

Reply
scott hamelin April 24, 2021 - 12:23 pm

substitute for the peanut butter?? I will not eat peanut butter-:)

Reply
Jill Dalton April 24, 2021 - 2:05 pm

You can always use almond butter or cashew butter.

Reply
Annie April 24, 2021 - 4:55 pm

Hi, do you use raw cashews or ciiird cashews? Thanks.

Reply
Jill Dalton April 27, 2021 - 3:14 pm

Raw

Reply
Carla April 25, 2021 - 11:44 am

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!

Reply
Dollshort April 25, 2021 - 9:35 pm

Powdered peanut butter option to avoid all the peanut oil?

Reply
Jill Dalton April 27, 2021 - 3:13 pm

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.

Reply
Henri April 26, 2021 - 8:48 am

Looks amazing dear Jill hurry to make this Cheesecake !

Reply
Tammy M Lotta April 26, 2021 - 3:37 pm

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

Reply
Jill Dalton April 27, 2021 - 3:12 pm

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.

Reply
Krishna April 27, 2021 - 12:25 pm

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.

Reply
pennyk2012 May 2, 2021 - 12:56 pm

I only have a food processor – do you think this will work since I don’t have a blender?

Reply
Jill Dalton May 3, 2021 - 10:31 am

I think it will still work but it might not be quite a silky smooth.

Reply
pennyk2012 May 3, 2021 - 10:56 am

Thank You. I’ll try to let you know once I make it if it works or not.

Reply
Michael Habony May 3, 2021 - 1:20 pm

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

Reply
Jill Dalton May 5, 2021 - 10:13 am

You could use raisins.

Reply

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