Peanut Butter Cup Vegan Cheesecake

vegan peanut butter cheesecake 2

Typically, I’m pretty skeptical of vegan cheesecakes. “Cheese” is right in the name — isn’t it fooling with the order of nature to try to make it vegan? I have the same feelings about vegan mac and cheese. Doesn’t “creamy butternut squash pasta,” a more accurate name, sound better?

But I digress. And when a friend sent out a Facebook message asking someone to try a vegan peanut butter cheesecake recipe, I couldn’t back down from a challenge. It seems she wanted someone to work out the kinks for her before she attempted it — which was a good instinct, as I found out. The original version had huge problems ranging from a flawed crust to an overly-complicated topping and a huge reliance on dates, to the detriment of the flavor.

vegan peanut butter cheesecake 1

However, it was a concept worth working on. I eventually came up with a crust, filling and topping that were easier, tastier and more worth the time and effort put in. The only modification I might recommend you make is to soak your dates in hot water for 10 minutes, then drain them before using, allowing them to soften. I might also try subbing honey or maple syrup for the dates in the filling, as it should result in a better texture.

No matter how you make it, though, it’s a great sumer dessert that’s sure to fix any peanut butter chocolate cravings you might have. Might I recommend bringing it to a Labor Day barbecue this weekend?

Peanut Butter Cup Vegan Cheesecake
Author: Kate Wutz
A delicious vegan cheesecake that will quash any chocolate cravings.
  • For the crust:
  • 25 pitted dates (soaked in hot water for 10 mins and drained, if necessary)
  • 2 cups almonds
  • 2 tsp vanilla
  • 2 tsp coconut oil (or any other oil you like; it’s a consistency thing)
  • 3 Tbsp cocoa powder
  • For the filling:
  • 1 1/2 cups cashews, soaked overnight
  • 3/4 cup smooth peanut butter
  • 8 dates (or 2 Tbsp of honey — it’s sweetness we’re looking for here)
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla
  • 3 1/2 Tbsp coconut milk
  • For the topping:
  • 1 1/2 cups non-dairy chocolate chips (such as Guittard or Enjoy Life)
  • 2 Tbsp peanut butter
  • peanuts for garnish
  1. First, make the crust. Process dates, almonds, vanilla, coconut oil and cocoa powder in a food processor until the mixture just begins to come together. if you can press it together with your fingers and it stays, that’s good enough. Press crust into a 9-inch springform pan. Place in freezer.
  2. Second, the filling. Process cashews, peanut butter, dates or honey, pumpkin and vanilla in a food processor until smooth. Add coconut milk as necessary to make filling very smooth, about the consistency of whipped cream cheese.
  3. Remove crust from freezer, and smooth filling over the top. Return to the freezer while you make the topping.
  4. Third, for the topping, melt chocolate chips in double boiler or a microwave, stirring, until completely smooth. Add peanut butter and stir vigorously until the peanut butter has melted and incorporated.
  5. Pour topping over the filling; garnish with peanuts as desired. Store in the refrigerator for up to four days.




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