Unlike any other cheesecake you've tried, this one has a crust made of pecans and a creamy peanut butter filling – plus a chocolate coating. This decadent cake is for the chocolate and peanut butter lovers and is sure to impress anyone and everyone!

Raw Peanut Butter Cheesecake [Vegan]



For the Base:
  • 1 cup raw pecans
  • About 1 heaping tablespoon coconut oil, melted
  • 1 heaping tablespoon desiccated coconut
  • 1 heaping tablespoon xylitol, dates, or coconut sugar
  • 1 pinch of cinnamon
  • 1 pinch sea salt
For the Cheesecake Filling:
  • 2 cups raw cashews, soaked overnight
  • 1/4-1/2 cup xylitol, or favorite sweetener to taste
  • 3/4 cup unsalted peanut butter
  • About 1/2 cup coconut oil, melted
  • 1/4 cup praline or crushed candied hazelnuts (optional)
  • A dash of coconut water or coconut milk, for easy blending
  • 1/2 teaspoon cinnamon
  • 3 pinches sea salt
For the Chocolate Sauce:
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons cacao powder
  • 3 tablespoons agave nectar


To Make the Base:
  1. Blend everything in a high-speed blender until well combined.
  2. Press the mixture evenly into your pan and place in the freezer while you prepare the filling.
To Make the Chocolate Sauce:
  1. Combine the melted coconut oil and cacao powder in a bowl until well combined, and then add in the agave nectar.
To Make the Cheesecake Filling:
  1. Place all ingredients (except the praline) in a high-speed blender and blend until creamy and well combined.
  2. Pour the mixture in a bowl and add the praline or crushed hazelnuts. Mix well. Taste to see if you need to add more sweetener.
  3. Pour your filling on top of your base and place in the freezer to set for a few hours or in the fridge overnight.
  4. Garnish with chocolate sauce and serve.