While this cheesecake tastes and seems like a naughty indulgence, it is actually a healthy and hearty treat that you can eat guilt free! It nurtures your body while appearing to be a luscious escape. Creamy (like- SO creamy) peanut butter filling with a chocolaty crust, topped with chocolate chips and coconut for a little added texture….mhmmm….
No Bake Peanut Butter Cheesecake [Vegan, Gluten-Free]
For the Crust:
- 1 cup dates (soaked for 10 minutes in water and pits removed)
- 1 cup rolled oats
- 1/4 cup cocoa powder
- 3 Tablespoons melted coconut oil
For the Filling:
- 1 ripe banana
- 1 1/2 cup soaked cashews
- 1/2 cup soaked dates
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/4 cup maple syrup or agave
- 1 cup peanut butter
- 1/2 cup canned full fat coconut milk (the top part of the can that is thick and chunky)
- Splash of almond milk
- Vegan chocolate chips and/or coconut flakes
- Discard the soaking water, add the dates to a food processor, and pulse a few times. Next add your rolled oats, cocoa powder, and coconut oil. Pulse until ingredients are combined. They should be tacky to touch, if not add a bit more coconut oil.
- Once combined, press mixture into the bottom and sides of a GREASED pie pan. If you do not grease it when the pie freezes, it is more difficult to get the pie out. It can be done, but you will need big muscles.
- Once your crust is pressed evenly throughout the pie pan, move on to the filling. Combine all ingredients in a high power blender like a Vitamix. You will likely need to blend, stir, blend, stir, until the mixture is fully combined. It will be considerably thick. By the end of blending, my mixture was able to blend itself without my stirring.
- Pour filling into pie crust and spread evenly. If you chose to add chocolate chips and coconut flakes, sprinkle these on top now. Place in freezer and freeze for at least 4 hours but best overnight. Pie may need to sit out for 10 minutes before cutting.