Vegan Peanut Butter Chocolate Cheesecake
Cheesecake has easily always been one of my favorite desserts, like EVER. Now insert my Vegan Peanut Butter Chocolate Cheesecake, and it’s my favorite dessert to make (and eat, lol.) It’s vegan, dairy free, gluten free, grain free, refined sugar free and purely freaking delicious!
This dessert is also raw, so no fuss or baking is involved either! It’s super nostalgic and is guaranteed to be a crowd pleaser always. I mean, who doesn’t love cheesecake? Or peanut butter? Or chocolate? They’re actually all of my favorite things into one!
Cheesecake Made Better
By far my favorite part of this recipe is that it’s dairy free. I’ve eliminated dairy from my diet for the most part over the past few months. When it’s creeped in, my body has spoken by revolting if ya know what I mean! If you’re not 100% on this train just yet, here are some tidbits for you on the hot topic known as dairy from one of my favorite Functional Medicine Doctors, Dr. Mark Hyman:
According to Dr. Mark Hyman, 75% of the world’s population is genetically unable to properly digest milk and other dairy products.
How alarming is that?! So why have we been fed that we NEED milk our whole lives? If you want to get big muscles and grow to be big & strong, you must drink milk, right? WRONG. 🙂
As Dr. Hyman says, consuming milk products can reduce inflammation, which is the root cause of so many diseases and ailments. This includes things like eczema, ear infections, congestions, bloating, gas, IBS, constipation, etc. Do any of us want that? I think not! If you want to learn a bit more, check out Dr. Hyman’s blog post on the topic here.
Vegan Peanut Butter Chocolate Cheesecake Specifics!
This recipe is fairly run of the mill ingredient wise, which I loved too! They’re always things I have on hand in my kitchen, which makes it super easy. I will say however that the tools I used kitchen wise are the BEST! I love to whip the filling with my immersion blender.
This cheesecake is 194 cals per serving, 18g fat (healthy fats!!), 8g carb & 2g fiber = 6g net carbs and 5g protein per serving. That’s a home run in my book!
Vegan Peanut Butter Chocolate Cheesecake
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Ingredients
- Cheesecake Crust Dry:
- 2 c almond flour
- 2 tbsp raw cacao (unsweetened)
- 4 tbsp monk fruit sweetener
- Cheesecake Crust Wet:
- 1 chia egg (2 tbsp water with 1 tbsp water, let sit until gelatinized)
- 1/2 c coconut oil, melted
- Cheesecake Filling:
- 8 oz plain vegan cream cheese
- 1/2 c creamy peanut butter
- 1/2 c golden monk fruit sweetener
- 2 tbsp coconut cream
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- Topping:
- 1 vegan dark chocolate bar
Instructions
Let’s Get Cheesy!
- Set out your cream cheese to get close to warm temperature.
- Grease your 8×8 pan with coconut or avocado oil.
- In a small bowl, make your chia see egg by mixing 2 parts water with one part chia seed and let sit until gelatinized.
- In a medium bowl, mix your dry crust ingredients together thoroughly.
- Then, add your wet ingredients, including your chia seed eggs. Mix well.
- Take your greased dish and pat your crust down evenly on the dish with a spatula and pack tightly.
- Place the crust in the freezer for 45min – 1 hour.
- In a medium bowl, add all of your filling ingredients. Mix with a hand mixer or an immersion blender.
- Place filling in the fridge for the remainder of the hour that the crust has to be in.
- Then, pull the crust out and spread the filling evenly amongst the top.
- Crush your chocolate bar in chunks and sprinkle on top of the filling.
- Freeze the cheesecake for another hour and then serve.
- For storing, keep in the refrigerator and enjoy!
Vegan Peanut Butter Chocolate Cheesecake
Print This
Ingredients
- Cheesecake Crust Dry:
- 2 c almond flour
- 2 tbsp raw cacao (unsweetened)
- 4 tbsp monk fruit sweetener
- Cheesecake Crust Wet:
- 1 chia egg (2 tbsp water with 1 tbsp water, let sit until gelatinized)
- 1/2 c coconut oil, melted
- Cheesecake Filling:
- 8 oz plain vegan cream cheese
- 1/2 c creamy peanut butter
- 1/2 c golden monk fruit sweetener
- 2 tbsp coconut cream
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- Topping:
- 1 vegan dark chocolate bar
Instructions
Let’s Get Cheesy!
- Set out your cream cheese to get close to warm temperature.
- Grease your 8×8 pan with coconut or avocado oil.
- In a small bowl, make your chia see egg by mixing 2 parts water with one part chia seed and let sit until gelatinized.
- In a medium bowl, mix your dry crust ingredients together thoroughly.
- Then, add your wet ingredients, including your chia seed eggs. Mix well.
- Take your greased dish and pat your crust down evenly on the dish with a spatula and pack tightly.
- Place the crust in the freezer for 45min – 1 hour.
- In a medium bowl, add all of your filling ingredients. Mix with a hand mixer or an immersion blender.
- Place filling in the fridge for the remainder of the hour that the crust has to be in.
- Then, pull the crust out and spread the filling evenly amongst the top.
- Crush your chocolate bar in chunks and sprinkle on top of the filling.
- Freeze the cheesecake for another hour and then serve.
- For storing, keep in the refrigerator and enjoy!
