I have one last entertaining dessert for this week! This one is Oh-So-Good! This is my Vegan Peanut Butter Cup Cheesecake. I call it a cheesecake because of its texture and decadence. It contains no cream cheese.
This dessert looks like a huge peanut butter cup and tastes dreamy! It is velvety and smooth. It is a pretty dessert to serve and will be adored by your guests.
I love that this recipe is easy to throw together, contains powerhouse coconut oil and extra fiber from the pumpkin puree. Serve this amazing dessert at your next event!
Did you miss any of our other entertaining desserts this week? Check them out here:
- Chocolate Ganache Cookie Dough Squares
- Two Bite Cheesecakes
- Clean Peanut Butter Cups
- Homemade Icy Squares Chocolates
- Banana Split Ice Cream Cake
- Avocado Chocolate Tart
- Raw Lime Mousse Pie
- Skinny Carrot Cake Cheesecake Bites
This recipe is no bake, vegan, coconut oil, gluten free, easy and peanut butter chocolate heaven!
Vegan Peanut Butter Cup “Cheesecake”
Makes 1 8-inch Cheesecake (Serves 8-12)
Chocolate Fudge Crust Ingredients:
- 1 Cup Raw Peanuts
- 1 Cup Raw Slivered Almonds
- 1 Cup Pitted Dates
- 4 Tbsp Cocoa
- 1/4 Cup Water
Peanut Butter Filling Ingredients:
- 1 Cup Pumpkin Puree
- 1/2 Cup Natural Peanut Butter
- 1/3 Cup Pitted Dates
- 3 Packets Stevia
- 2 Tbsp Pure Maple Syrup
Chocolate Ganache Topping Ingredients:
- 1 Cup Coconut Oil
- 1/4 Cup Pure Maple Syrup
- 1/2 Cup Cocoa
Directions:
- Separately blend each layer listed above in a food processor. The crust should be dough-like, the peanut butter filling and ganache should be smooth.
- Grease an 8-inch spring form pie plate with a healthy oil.
- First press down the Chocolate Fudge Crust.
- Then layer the Peanut Butter Filling.
- Finally, top with the Chocolate Ganache layer.
- Pick up and set down your pie plate a couple times to smooth out any bubbles.
- Chill for 3 hours in the freezer.
- Remove, cut into pieces and enjoy!
DAMY Members – This is a treat option!
Hello, This looks so good and being a huge fan of peanut butter chocolate and health, I wanted to try it. I followed the instructions to the letter and while the first two layers turned out just fine, the chocolate topping was smooth but very watery because of the oil. I used 1 cup coconut oil, but now that its been in the freezer, you can clearly see a frozen white layer of oil on top, not at all like the picture. Please tell me, what did I do wrong? Thanks,
Kassie
Hey Kassie. It sounds like you melted the coconut oil before you mixed it? If so this would be the reason for the separation when freezing and liquid while using. What your coconut oil liquid or solid when you used it?
To preface this, the recipe turned out very well! I was so worried that a mistake was going to ruin the flavor and it didn’t at all. The oil was in fact liquid when I used it. Thank you for your response, and if I may ask, what is the purpose of the dates in this recipe? Can I substitute anything for them, since I am not their biggest fan? Have a great day!
Oh great! The dates in the crust are to form the crust but you can cut them from the filling and just use a sweetener in their place (agave, maple, honey, etc)
Hello!!!
I was wondering if I could use raw almonds or raw pecans instead of peanuts??
I really want to make this for Thanksgiving Day!!!
I love all your recipes!!!
Thanks so much for not only sharing….but for making healthy food taste so darn yummy!!!!
You are so welcome 🙂 Yes you sure can! Enjoy!! It is so yummy 🙂
Great dessert recipe! It was loved by entire family including 2 year old and 3.5 year old. I did worry about my food processor when I was making it. The dates didn’t seem to agree with it. Was I supposed to soak the dates first? Also, have you eaten it chilled in the fridge instead of frozen? I might try that next time.
Hey Beth Ann. That is great! if you food processor is older or having a hard time always soak your dates first. You can try it in the fridge! I am sure it would be great 🙂 Have a wonderful day!
Can I use honey or agave syrup instead of stevia as my stomach doesn’t tolerate stevia well for some reason? Thanks 🙂
Yes!
Can’t wait to make this! I don’t know if this is a silly question but when you say cocoa, are you referring to unsweetened cocoa powder?
Thought I would make this as it looks yummy.. calculated the PP on it at 14 per slice for 12 slices!!!! NO CAN DO 🙁
This recipe + my food processor: 3 … Me: 0
The dates made the blade of my food processor get stuck. In the process of unsticking the blade, I cut my finger to the point of having to call for help to get me to the hospital.
Determined, I set out to finish the pie without my thumb this morning. Wow, it is absolutely impossible to spread the chocolate layer onto the top. The mixture is so thick that I came back to the computer to make sure I haven’t left out an additional liquid ingredient. I didn’t. I put the first two layers of the pie into the freezer and I am going to try to heat the topping to see it it will soften up. I am not really sure what else to try. Frustrating and disappointing.
That is a wild adventure! Sorry to hear about your finger, who bizarre! The only reason I can think of that your chocolate layer wouldn’t spread is maybe your food processor is not high powered enough to get the chocolate smooth enough. I assure you that it is an amazing recipe that always works wonderfully here and for many others.
Needless to say, that food processor found its way into the trash! I solved the mystery with my chocolate topping. Somehow, when I printed the recipe, the line that has the coconut oil didn’t print. Funny print margins? I just remade this recipe and used the coconut oil and it seems to be a success. I’ll have a hard time waiting three hours while it freezes to try it! Thanks for the feedback. I think I won the battle this time!
With this recipe is there anything that can replace the pumpkin? I have been vegan for 3 years and just now found out I am allergic to pumpkin. Anything I can do? Really want to make this.
Yes! You can try cooke pureed sweet potatoes or squash!
So if I want to fix this ahead a few days for a Thanksgiving dessert… how do you recommend storing it? I read one person’s issue with the coconut oil forming a white layer. Can you give specific feedback to avoid this happening? Thanks!
Store This recipe is best stored in the freezer until a couple of hours before you are ready to enjoy it. The coconut oil will only turn white if it is heated. So do not heat the oil at anytime. Just scoop it into your processor at room temp. It will just heat enough to blend perfect from spinning. Enjoy!
OMG this is good. So good. Everything I can do to keep me from going back for more. I do heat my coconut oil and honey which I subbed for the maple syrup and didn’t have a problem with the whiteness, but I made sure to run the processor until it is well emulsified. I’ll try not melting it next time.
Just made this for hard core meat eaters last night! I told them it was a regular cheesecake at first and they didn’t notice it was vegan! Was really tasty, only thing is I would recommend taking it out of the freezer 30min before you want to serve it, otherwise it is really hard to cut
My center portion looks a lot more date-filled than yours does in your photos. Do the dates actually blend up into the filling? Did I do something wrong? I have not made the ganache yet. Also, my crust is very nutty; was I supposed to blend the nuts first then add the dates? Thank you. 🙂