Vegan Peanut Butter Cheesecake
Can you believe it’s summer? Well not technically, but school is almost out so I think we should celebrate with cake. Cake is always a good idea. At least when it’s creamy cold no-bake cheesecakes made with nutritious ingredients. I’ve made this recipe twice in the past week to make sure I got it just right before sharing with you. And also maybe because we polished off the first batch before I got to photographing them. My husband, who is often not a big fan of healthified treats, absolutely loved these and said, “Wow, these are amazing. They can not be good for you.” Success!  In fact, they are good for you. Much better than the “skinny” ice cream sandwiches all over the grocery store shelves. I refuse to put those in my body – they may be lower in calories, but in exchange you get a long list of artificial ingredients and the same amount of sugar. Here’s a good explanation of why I would never eat a “skinny” ice cream sandwich. Plus, eating fat doesn’t make you fat – sugar and processed foods do.

These raw cheesecakes are my new favorite treat and I will be making them all summer to store in the freezer for those nights (all the nights?) chocolate is needed. I like these best frozen, when the filling tastes like ice cream. My Raw Vegan Raspberry Slice recipe was such a hit with you guys (thanks!) that I wanted to give you another similar nut-date based recipe. I have to say though, that I like this chocolate peanut butter combo so much better than the raspberry one. You’re really going to love this one. Promise me you’ll make it?

keep reading for the recipe!

raw pie crust
For the crust, pulse together the dates, almonds and peanuts, coconut, and cacao until crumbly. The “dough” should be able to clump together when pressed, but shouldn’t yet form a squishy ball in the processor. Press this mixture into a muffin tin lined with muffin wrappers to form the crusts. raw peanut butter cheesecake
Aaaaah you’re going to want to stick your finger in this peanut buttery goodness. It’s velvety and sweet. It’s so creamy that it’s hard to believe it’s dairy free. Spoon half of this mixture into the crusts.
chocolate vegan cheesecake filling
Add 1/4 cup cacao powder to the remaining peanut butter filling. If the filling is too thick to smooth into the cups, add more milk until it is softer. Smooth this part right over the peanut butter layer. vegan peanut butter pies
Or get all fancy and pipe it on using a sandwich bag or piping bag. I used a 1M tip to make rosettes. Honestly though, these are just as delicious and lovely with smooth tops. peanut butter chocolate cheesecake

These amazing peanut butter cups are so rich and creamy no one will believe they are made without any refined sugar or animal products. Because they are high in protein, fiber, and good fats thanks to the nuts, they are incredibly satisfying. Skip any “diet” ice cream treats – they’re often filled with scary artificial ingredients and leave you hungry – and choose real foods with the full fat instead. Keeping some of these lovelies in your freezer is the way to go! 
P.S. I love to see what you’re making! If you make one of my recipes please share on Instagram and tag me @yummymummykitchen
Vegan Peanut Butter Cup Cheesecakes 
printer friendly recipe

Yield: 12 mini cheesecakes 

  • 2/3 cup almonds 
  • 1/3 cup peanuts 
  • 1/2 cup unsweetened flaked coconut 
  • 8 medjool dates, pitted (1 cup) 
  • 2 tablespoons cacao powder 
  • 1 cup cashews, soaked 1 hour in a bowl with boiling water poured over, or overnight and drained
  • 1 cup peanut butter 
  • 1 cup coconut milk (or any milk, plus more for thinning) 
  • 1/4 cup melted coconut oil 
  • 1/3 cup honey or maple (*honey is not vegan) 
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened cacao powder 

  1. Line a muffin tin with cupcake liners or plastic wrap. 
  2. To make the crust, pulse almonds, peanuts, coconut flakes, dates, and 2 Tablespoons cacao in a food processor until crumbly but holds together when pressed. Do not over grind the crust until it forms a ball of dough or it will be more chewy than crunchy. Press tablespoons of this crust into the prepared muffin tin. Place in freezer. Clean the food processor bowl. 
  3. To make the filling, puree the soaked cashews, peanut butter, coconut milk, coconut oil, honey or maple syrup and vanilla until smooth and creamy. Spoon half of this peanut butter filling over the crusts in the muffin tin. Place back in the freezer. If the filling is too thick to smooth into cups, add more milk to the mixture. Add the 1/4 cup cacao powder to the remaining peanut butter filling and puree until combined. Smooth the chocolate filling on top of the peanut butter layer. Alternatively, transfer the chocolate filling into a piping bag and pipe a decorative swirl on top (this will require a thick filling). Place back in the freezer until ready to eat. I like these best frozen, but you can also let them defrost 10 minutes if you like them softer.