Desserts Recipes

Peanut Butter Chocolate Cheesecake

I have been absolutely obsessed with vegan cheesecake lately. I know right, vegans can’t even eat cheese, how the eff are you making cheesecake? The answer is cashews. The answer is also it actually doesn’t really taste like cheesecake at all BUT it has the same consistency AND it’s bloody delicious, so that’s close enough. I made a strawberry cheesecake a while back (recipe HERE), but my birthday was coming up in May and I was like, hey I wanna make myself a birthday cake (cuz birthdays aren’t complete without cake) so I was like: what’s my dream cake? Peanut butter & chocolate came to mind straight away cuz those are my two favourite things ever so combine those in a vegan cheesecake: MIND BLOWN. I tried this recipe out 3 times (kind of an excuse to eat a shiz ton of cheesecake but also because I was damn determined to make the best recipe in the world). I found that adding chocolate sauce and salted roasted peanuts in the middle of the cake made it EVEN more amazing, but obviously to simplify things you don’t have to include it, and it’s still unreal. All in all this recipe is amazing, I’ve probably eaten enough chocolate-peanut butter cheesecake to last me the next few years but you probably haven’t so TRY THIS RECIPE OUT (it was even approved by my non-vegan flatmates). Oh and feel free to tag me on my social media accounts if you do hehe πŸ™‚ (Instagram, Twitter & Facebook)Β 



  • 1 cup almonds
  • 1/2 cup macadamia nuts
  • 4 medjool dates
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  • 1 ripe banana
  • 2 cups soaked cashews
  • 2 dates
  • 1/3 cupΒ raw cacao
  • 1/2 cup peanut butter
  • 1/4 cup coconut oil

Chocolate sauce:

  • 2 tbsp raw cacao
  • 2 tbsp maple syrup
  • 1 tbsp coconut milk
  • 1 tbsp coconut oil

Roasted peanuts:

  • 1 cup raw peanut
  • tsp coconut oil
  • sprinkle of salt



  1. Let your cashews soak in water overnight
  2. Combine all the ingredients for the crust and blend in a food processor or high-speed blender
  3. Pour crust into a cake tin, pat down and let rest in the freezer
  4. Blend all the ingredients for the filling in a food-processor or high-speed blender and pour halfΒ on top of the crust and put back in the freezer (if your blender’s having a hard time when blending, add some coconut or almond milk)
  5. Make your chocolate sauce by combining all the sauce ingredients and drizzle half the sauce on top of the cake as well as some smooth peanut butter
  6. Make your roasted peanuts by combining the raw peanuts, salt and coconut oil and leave in the oven until golden at very high heat (put on the “roast” setting)
  7. Add half the roasted peanuts on top of the cake (alternatively use store-bought roasted peanuts)
  8. Pour the other half of the cake filling on top and top with the rest of the chocolate sauce and peanuts
  9. Place in the fridge and let chill for a few hours before taking out of the cake mould and serving (if you wanna be fancy, top with coconut flakes, fruit, chocolate chunks etc)

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  • Katie Groome
    June 6, 2016 at 1:54 pm

    This looks and sound’s like my dream!
    However, what could I use instead of banana? Any ideas?

    • Victoria S.
      June 6, 2016 at 6:00 pm

      You could probably sub the banana for something with a similar consistency such as apple sauce, yogurt or soy yogurt if you’re also vegan. Let me know if you try and how it turns out! πŸ™‚

  • Isabel B.
    June 11, 2016 at 1:25 pm

    Looks like heaven on a plate — definitely trying this!