If you love peanut butter cups, you will swoon over this cheesecake. It starts off with a crunchy base of dates and almonds, then cashews and cacao powder come together to make a dense but velvety filling, and finally it is topped with peanut butter cups and PB drizzle. Decadent is an understatement.

Raw Chocolate Peanut Butter Cheesecake [Vegan]

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For the Base:

  • 1 cup dates
  • 1/2 cup almonds

For the Chocolate Layer:

  • 2 bananas
  • 2 cups cashews, soaked for 2 hours
  • 3 tablespoons cacao powder
  • 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
  • 1 cup peanut butter


To Make the Base:

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

To Make the Chocolate Layer:

  1. Blend chocolate 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.

To Assemble:

  1. 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. Serve.

Nutritional Information

Per Serving: Calories: 508 | Carbs: 32 g | Fat: 36 g | Protein: 13 g | Sodium: 56 mg | Sugar: 23 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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