one green planet
one green planet

This creamy peanut butter banana cheesecake is composed of three awesomely delicious elements. First, a dense cashew-based peanut butter filling rests on a crust of dates and almonds. The finishing touch is a topping of homemade dark chocolate peanut butter cups that are drizzled with even more peanut butter, because you can never have too much.

Peanut Butter Banana Cheesecake [Vegan, Gluten-Free]

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For the Base:

  • 1 cup dates
  • 1/2 cup almonds

For the Peanut Butter Banana Layer:

  • 2 bananas
  • 2 cups cashews, soaked for 2 hours
  • 1/2 cup natural peanut butter
  • 2 tablespoons maple syrup

For the Peanut Butter Cups:

  • 1/4 cup, plus 2 tablespoons coconut oil, melted
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • Peanut butter


To Make the Base:

  1. Blend together and spread at the bottom of a parchment paper-lined 6-inch round pan. Set aside.

To Make the Peanut Butter Layer:

  1. Blend ingredients together until a smooth texture is reached. Pour mixture into pan and place in the freezer for 8 hours or overnight.

To Make the Peanut Butter Cups:

  1. Mix together coconut oil, cacao powder, and maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up. Remove and spoon a small amount of peanut butter in the middle of the cups. Pour the rest of the chocolate over top of the peanut butter to cover completely. Place in the freezer for 20-30 minutes to set up.
  2.  Once everything is completed, remove the cheesecake and peanut butter cups from the freezer. Place the peanut butter cups on top of the cheesecake however you’d like. Drizzle more peanut butter on top, if desired, and serve.

Nutritional Information

Total Calories: 4928 | Total Carbs: 406 g | Total Fat: 342 g | Total Protein: 94 g | Total Sodium: 828 mg | Total Sugar: 240 g Per Serving: Calories: 616 | Carbs: 51 g | Fat: 43 g | Protein: 12 g | Sodium: 104 mg | Sugar: 30 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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