Vegan No-Bake Peanut Butter Cheesecake

The idea for this Vegan No-Bake Peanut Butter Cheesecake came after I made my Chocolate Peanut Butter Protein Smoothie a couple of weeks ago and fell in love with it.

And I enjoyed it so much, I’ve actually made it a couple of times since then!

So today, I’ve got another yummy vegan, no-bake cheesecake to add to some others ones I’ve made like Vegan Pumpkin Mini Cheesecakes, Strawberry Raspberry Cheesecake Hearts, Raw Vegan Key Lime Cheesecake, Raw Triple Chocolate Cheesecake and Marbled Swirl Cheesecake.

Vegan no-bake cheesecakes are really easy and quick to make.

In a two step process, you prepare the crust in a matter of minutes using a food processor and then the filling using a Vitamix.

After that, it’s just a matter of waiting for it to harden and firm in the freezer then it’s ready to enjoy.

A quick internet search will turn up these typical ingredients found in a traditional peanut butter cheesecake:

Traditional S.A.D. (Standard American Diet) Peanut Butter Cheesecake:

Ingredients:  4 eggs, 32 ounces (4 packages) cream cheese, 3/4 cup brown sugar, 3/4 cup butter, 3/4 cup sour cream, 1 1/2 cups white sugar, 1 can condensed milk, etc.

It is a complete dairy and GMO nightmare made with highly processed ingredients and lots of empty calories.

This clean eating, healthier version is made with real food ingredients and is vegan, gluten-free, dairy-free, contains no refined sugars and can be raw and paleo…depending on how flexible you are with ingredients (due to the peanut butter, which isn’t 100% raw or 100% paleo).

It’s a dessert you can feel good about eating!

Want more  healthy dessert recipes?  Check out Vanilla Bean and Mango Chia Seed Pudding, Chocolate Peanut Butter Swirl Bark, Creamy Chocolate Pudding or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!

5 Fast Facts About Cashews:*

• packed with dietary fiber
• rich in “heart friendly” mono-saturated fatty acids
• rich source of minerals
• high in magnesium and copper
• excellent source of antioxidants

5 Fast Facts About Peanuts (Peanut Butter):*

• excellent source of vitamin E
• high in folate
• contains tryptophan which helps fight depression
• good source of fiber
• excellent source of vegan protein

5 Fast Facts About Maple Syrup:*

• contains manganese and zinc
• super high in anti-oxidants
• helps with inflammation
• 1/4 cup contains more calcium than the same amount of milk
• 1/4 cup contains more potassium than a banana

5 Fast Facts About Coconut Oil:*

• super high in lauric acid
• rich in antioxidants
• contains natural microbial and anti-bacterial agents
• helps to improve metabolism
• improves cholesterol levels

5 Fast Facts About Almonds (Almond Milk):

• helps to regulate cholesterol and blood pressure
• energy booster
• loaded with calcium and fiber
• 1/4 cup contains 8 grams of vegan protein
• high in anti-oxidants

5 Fast Facts About Pecans:*

• contains naturally occurring anti-oxidants
• helps to lower cholesterol
• high quality source of protein
• contains more 19 vitamins and minerals
• excellent source of vitamin E

5 Fast Facts About Raw Cacao Powder:*

• super high in anti-oxidants
• promotes cardiovascular health
• contains essential fats
• can help to decrease blood pressure
• contains over 300 compounds including protein, calcium, copper, zinc and iron

5 Fast Facts About Vanilla Bean Powder:

• anti-microbial
• high in anti-oxidants
• can help reduce inflammation
• contains small traces of minerals
• 1 teaspoon contains 3 g of protein and 3 g of fiber

*These statements have not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.

Tip #1:  You can use homemade peanut butter instead of store-bought, if you prefer.

Tip #2:  I used a 6-inch spring form pan for this recipe, but you could also use a mini-cheesecake pan and they would be really cute (and easier to serve).  I haven’t made it in the mini-cheesecake pan yet, so I’m not sure how many it will yield, but if you use it, just divide the crust mixture and filling mixture evenly in as many cavities as it will fill.

Tip #3:  After you remove it from the freezer, you will need to let it sit on the counter to ~slightly~ thaw before cutting and serving because it will be completely solid.  You have to keep an eye on it to get it thawed out just to the right texture because too little and it will be too hard and too much and it will be too soft.  Also, you need to keep it in the freezer until ready to serve because it will become soft and lose it’s shape if left out at room temperature (due to the coconut oil).

Tip #4:  If you soak your cashews for about 30 – 60 minutes (rinsing in purified/filtered water) before adding them to your Vitamix or high speed blender, they will be soft and your cheesecake will have a creamier consistency.

Tip #5:  The cacao drizzle is optional, but it adds a little extra sweetness to the cheesecake and gives it that wonderful peanut butter/chocolate combo.

Vegan No-Bake Peanut Butter Cheesecake (“Almost Raw”, Vegan, Gluten-Free, Dairy-Free, No-Bake, Egg-Free, Soy-Free, No Refined Sugar)

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Serves	6
Prep time	15 minutes
Cook time	2 hours
Total time	2 hours, 15 minutes
www.thehealthyfamilyandhome.com	The Healthy Family and Home

Ingredients

For the filling

• 3 cups organic cashews (soaked 30 - 60 minutes)
• 1 1/2 cup organic peanut butter
• 3/4 cups organic maple syrup
• 1/4 cup organic coconut oil (melted/liquid)
• 1 cup homemade almond milk

For the crust

• 1 cup organic pecans
• 4 organic medjool dates
• 2 tablespoons organic raw cacao powder
• 1 tablespoon organic coconut oil (melted/liquid)
• 1/2 teaspoon organic vanilla bean powder

For the cacao drizzle

• 2 tablespoons organic raw cacao powder
• 2 tablespoons organic coconut oil (melted/liquid)
• 2 tablespoons organic maple syrup

Directions

Prepare the crust
Step 1	Add all the ingredients for the crust to a food processor and process until it becomes a crumbly texture. Transfer to a 6-inch springform cheesecake pan, spread evenly, and press it down firmly. Set aside.
Prepare the filling
Step 2	Optional: soak the cashews for 30 - 60 minutes prior to making the filling for a creamier consistency. Add all ingredients to a Vitamix or high speed blender (adding liquid ingredients first and the cashews and peanut butter last), and blend until creamy and smooth, using the tamper if needed. Transfer to the cheesecake pan with the crust and spread the mixture evenly in the pan. Put the cheesecake pan in the freezer for approximately 2 - 4 hours, or until it hardens and becomes firm.
Assemble
Step 3	When ready to serve, remove from the freezer and then remove the cheesecake from the springform pan. Transfer the cheesecake to your serving dish then prepare the cacao drizzle (add all ingredients to a small bowl and stir until well it's well combined and has a smooth consistency). Using a spoon, drizzle the cacao topping over the cheesecake (it will harden as soon as it comes in contact with the frozen cheesecake due to the coconut oil). Let the cheesecake sit on the countertop for 10 - 15 minutes, or until it becomes soft enough to slice. Don't leave it out too long because it will become soft and lose it's shape. Store in the freezer until ready to serve. Enjoy!

Note

This recipe will make approximately (6) small slices using a 6-inch spring form cheesecake pan.

 

The recipe and photographs for "Vegan No Bake Peanut Butter Cheesecake" by Karielyn Tillman of The Healthy Family and Home is licensed under a Creative Commons Attribution Non-Commercial 4.0 International License and cannot be used without my written permission.

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