Dessert/ Gluten Free/ RAW

Another Raw Vegan Peanutbutter Chocolate Vanilla Cheesecake

Back again is another amazing raw-inspiring Vegan Peanut butter Chocolate Vanilla Cheesecake.  Made with All Natural ingredients that will blow your tastebuds away.  This is definitely a desert that will be the highlight of any family get together.

Just two things to let you know,
First, the photo makes it look like I had vanilla frosting, but to be honest, that was the cocoa butter rising to the top and solidifying too quickly (my mistake for not mixing enough and waiting for it to cool down before pouring and sticking it into the freezer!).  It didn’t change the taste, but it did give it a cool look!
Second, the recipe for how to create the chocolate frosting (below) is my recipe for how to create homemade dark chocolate that tastes WAY better than Anything you are going to find in stores!! And probably a lot cheaper too since you can buy the ingredients in bulk.  So it can be used in a LOT of different recipes, including chocolate peanut butter cups, chocolate covered strawberries or macaroons, etc.

Note: This recipe is high in fat (with the peanut butter and cashews), but it should fill you up on some healthy fats unlike other deserts;)


Raw Vegan Delicious Vanilla and Chocolate Cheesecake

Print Recipe
Serves: 8 Cooking Time: 4-6 Hours


  • 1 1/2 Cup walnuts, soaked
  • 1 cup Pitted Dates, chopped
  • 1 Tbsp Maple Syrup or Honey
  • 1/4 Cup Raw Cocoa Powder
  • 2 tsp Vanilla Extract
  • Dash Sea Salt
  • 2 Cups Cashews (soaked)
  • 1/2 Cup Coconut or Almond Milk
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Maple Syrup or Honey
  • 1/4 Cup Peanut Butter
  • 1/4 Cup Raw Cocoa Powder
  • 1 tsp Vanilla Extract
  • Dash Sea Salt
  • 1/2 Cup Cocoa Butter
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Cocoa Powder
  • 1/4 Cup Maple Syrup or Honey
  • 1 tsp Vanilla Extract
  • Dash Sea Salt



Grind all the soaked walnuts into a food processor or your Vitamix. Add remaining ingredients until everything is chopped into a thick paste (if you need to add water to help it blend, I recommend only adding 2-3 TBSP max). Scrap the sticky crumble out of your processor or blender and push it into the bottom of 6" or 8" spring form pan.


Now blend the Peanut Butter Chocolate Filling ingredients into a high speed blender until very creamy. Pour right on top of the crust in the pan and set into freezer for 3-6 hours until firm.


After 3-6 hours have passed, you can create the chocolate by pouring the ingredients into a small glass container. Find a smaller pot to pour a few inches of water into and place your glass container on top. Slowly bring the water to a soft boil on the stove so the glass container does not warm up too quickly and crack (this way we can melt the chocolate ingredients together, without burning any chocolate as you could if you poured the ingredients directly into the pot). Once everything is melted and mixed, turn the stove off and wait for the chocolate to cool, continuing to mix it. Take the pan out of the freezer and pour your chocolate over the pan.


Return it back to the freezer for it to harden (aprox 30 min), then enjoy:)

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