No-Bake Vegan Chocolate Peanut Butter Cheesecake
A luscious dessert that combines the creamy goodness of chocolate and peanut butter in a no-bake format, perfect for vegans and dessert lovers alike.
Ingredients
Base
- 1.5 cups almond flour or any nut flour you prefer
- 0.25 cups coconut oil melted
- 2 tablespoons maple syrup
Filling
- 2 cups soaked cashews soak for 4-6 hours
- 0.5 cups natural peanut butter
- 0.5 cups cocoa powder
- 0.33 cups maple syrup adjust for sweetness
- 1 teaspoon vanilla extract
- 1 cups coconut milk or almond milk
Instructions
Preparation
- In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until you achieve a crumbly, sticky texture. Press this mixture evenly into the bottom of a springform pan, making sure it’s tightly packed.
- In a high-speed blender or food processor, combine soaked cashews, peanut butter, cocoa powder, maple syrup, vanilla extract, and coconut milk. Blend until completely smooth and creamy. You might need to scrape down the sides a few times.
- Pour the filling over the crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Refrigerate the cheesecake for at least 4 hours, or overnight if you want to really set it perfectly.
- Once chilled, carefully remove the cheesecake from the springform pan. Top with crushed nuts, chocolate chips, or fresh berries as desired.
Notes
For best results, soak cashews properly, use quality ingredients, and chill thoroughly before serving. Leftover cheesecake can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months.