Vegan Chocolate Peanut Butter Cheesecake
Mmmmm! Okay, so I have not reinvented the wheel here but what I did do is make two small cashew-based cheesecakes because I do not have the will power to keep a 9 inch cake in my house. I just don’t. Especially when chocolate is involved. Or peanut butter. I’ll eat it all.
I looked at several recipes to see how much cashews are needed to make a 9 inch cake. Most recipes use 2 cups. I wanted to make 2 cakes in a 4” tart pan (which is I estimated is about a quarter of a 9” cake) so I divided the amount of cashews by 4. Oops. Sorry for the math. I blame myself since I use to be an analytical chemist.
I have made cashew-based cheesecakes several times now, but I think I enjoyed this one the best. Maybe it was the chocolate. Yeah, probably all the chocolate. And peanut butter. Oh my. Be careful not to drool.
Chocolate Peanut Butter Cheesecake
2 large servings or 4 small servings
2-3 tablespoons rolled oats
1/4 cup almonds
4-5 Medjool dates, pitted
½ cup of cashews (soaked 4-6 hours)
1 ½ tablespoon coconut oil, melted
7-8 Medjool dates, pitted
1 tablespoon coconut nectar (any liquid sweetener), can be omitted
½ teaspoon vanilla extract
2 tablespoon cacao powder
Dash of salt
Water (up to ¼ cup)
Crust: In a food processor, add oats and process until it’s flour-like consistency. Add almonds until very crumbly (almost flour-like, but I have to admit I like the almond crumbs). Add dates until crust comes together. Press mixture down into a tart pan and put in the freezer until it hardens. The crust must be really firm before you put spread the cashew mixture into it so freeze for at least an hour.
Cashew mixture: Place cashews into food processor until crumbly (do not process too long). Put in coconut oil, dates, liquid sweetener, vanilla extract, cacao powder, and salt. Process so that mixture comes together. I ended up adding a tablespoon of water at a time until mixture became smooth. Spread cashew mixture over the crust. Let cheesecake harden for 2-4 hours.
* For the double boiler I used a small pot, filled it with water, placed a small heat proof bowl on top of the pot and brought the water to a low boil. For speed and less bowls, you could melt the coconut oil for each topping in the microwave.
Chocolate drizzle: In a double boiler, heat 1 tablespoon coconut oil then add 1 tablespoon cacao and ½ tablespoon coconut nectar (or another liquid sweetener). I ended up adding more cacao because I like the bitterness but you should experiment with what you like.
Peanut butter drizzle: Melt 1 tablespoon of peanut butter in a double boiler ( I actually mixed in ~1 teaspoon of coconut oil so that it would harden later).
Drizzle all that yumminess over your cheesecakes. Top with cacao nibs. Enjoy the sensational chocolate peanut butter party in your mouth.