Desserts

April 18, 2019

Vegan Layered Peanut Butter Cheesecake

This Vegan Layered Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. A decadent dessert perfect for a celebration!

Today is a happy day! The day this post goes live is my 21st birthday!! I don't normally celebrate too much for my birthday (or even tell people when it is) but I made this cheesecake for my birthday and it is WAY TOO GOOD not to share.

Cheesecake is my favorite dessert. I didn't spend more than 3 seconds thinking about what I would make for my birthday because the answer is always cheesecake. Before I started eating plant-based, cheesecake was my favorite dessert. It is so decadent and rich and creamy. Wow. But 'traditional' cheesecake contains tons of dairy products that promote unhealthy weight gain.

Vegan Cheesecake

When I was transitioning to a plant-based diet, I remember having a piece of cheesecake and feeling so gross and terrible afterwards. When we constantly shove unhealthy foods into our bodies we get desensitized to the negative reactions these foods cause. Since I had been eating so healthy, I fully experienced the negative reaction that I'd been desensitized to. It was horrible.

After that experience, I knew that I would never eat 'traditional' cheesecake again. But a plant-based diet is so versatile so I knew I wouldn't ever have to miss out on eating cheesecake. And I knew that it would make my body feel good, not gross.

Enough of that heavy stuff. It's my birthday! Let's talk about Vegan Layered Peanut Butter Cheesecake!!

Peanut Butter Cheesecake

When I was brainstorming cheesecake flavors, I knew I wanted something super rich and decadent. A milestone birthday like this is cause for celebration. Peanut butter has a definite spot on my top 5 favorite foods list so so it just made sense to use it in my favorite dessert.

But I didn't just want any peanut butter cheesecake. We're going for decadence here, friends. Peanut butter cheesecake + crust = not enough.

The filling I used for my Vegan Buckeyes recipe would make a perfect peanut butter layer to give this cheesecake that extra something. I made a few modifications to the recipe and it turned out amazing. I'm also using a modified version of my Peanut Butter Banana Breakfast Bars for the crust. I left out the banana because I want the peanut flavor to shine through.

Overall, this cheesecake is pretty simple to make. It does require some time in the freezer, but you don't have to bake it and your food processor does most of the work.

Vegan Layered Peanut Butter Cheesecake

How to make Vegan Layered Peanut Butter Cheesecake

To start, make the crust layer. Add dates, peanuts, rolled oats, peanut powder, sea salt, and a bit of applesauce to your food processor. Process until it sticks together when you squish it with your hand. Then press it into a baking pan. Place the pan in the freezer while you make the peanut butter layer.

For the peanut butter layer, mix peanut powder, peanut butter, and date syrup. Press this layer on top of the crust and return the pan to the freezer while you make the filling.

To create that cheesecake texture, we'll use cashews. If you soak cashews in water for a couple hours they soften and blend up very easily. Drain the cashews, and add dates, peanut butter, and hot water to your food processor. Process until the mixture is smooth. Pour this layer on top of the other two.

Place the pan in the freezer for at least 4 hours. Then, when you're ready to serve, remove the pan and let it defrost for 10 minutes. Slice, serve, and enjoy!

Thanks for celebrating with me :)

Recipe Prayer

Jesus thank you for giving us delicious foods with which to celebrate happy occasions. Bless us in these times of celebration and joy. Amen.

Vegan Layered Peanut Butter Cheesecake

This Vegan Layered Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. A decadent dessert perfect for a celebration!

Author:

Elizabeth

Serves:

16

Prep:

20

min

cook:

0

min

total:

240

min

Ingredients

Crust Layer

  • 6 Medjool Dates pitted
  • 1/2 Cup Dry Roasted Peanuts
  • 1/4 Cup Rolled Oats
  • 1/4 Cup Unsweetened Peanut Powder
  • 1/4 Teaspoon Sea Salt
  • 1/4 Cup Applesauce add by the Tablespoon if needed (I only used one tablespoon)

Peanut Butter Layer

  • 1/2 Cup Unsweetened Peanut Butter
  • 1/4 Cup Unsweetened Peanut Powder
  • 1/4 Cup Date Syrup

Cheesecake Layer

  • 2 Cups Raw Cashews soaked in boiling water for at least 2 hours
  • 6 Medjool Dates pitted
  • 1/2 Cup Unsweetened Peanut Butter
  • 1 Cup Hot Water

Instructions

For the Crust

  1. Line a baking pan with parchment paper.
  2. Blend all crust ingredients in a food processor until the mixture comes together. You may need some of the applesauce to get it to stick together but only add it if needed.
  3. Press the mixture into the pan. Place in the freezer while you make the other layers.

For the Peanut Butter Layer

  1. In a medium bowl, mix all the peanut butter layer ingredients.
  2. Press into the baking pan on top of the crust. Place in the freezer while you make the cheesecake layer.

For the Cheesecake Layer

  1. Place all the cheesecake ingredients in a food processor and blend until completely smooth.
  2. Pour on top of the peanut butter layer. Place in the freezer for at least 4 hours or until completely frozen.

Serving & Storing

  1. When you want to serve this cheesecake, remove the pan from the freezer and allow to thaw for 10 minutes. Slice the cheesecake into bars and serve immediately. Store leftovers in the freezer — the cheesecakes will melt if left out too long.

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography