Peanut Butter Cheesecake

This vegan peanut butter cheesecake takes the meaning of indulgence to a whole new level! It’s as close to “the real deal” as you’ll get. We created it in celebration of our NEW Salted Peanut Butter Millionaire Bites. We couldn’t help ourselves but stand around the plate with spoons in our hands devouring the entire thing when we made it. And we’re certain you’ll do the same. We filled the base with loads of salty peanut butter and oat flour which is so moorish even on its own. The cheesecake middle is made with only 3 ingredients, the hero of them all being Nush Almond Cream Cheese. This revolutionary vegan cream cheese has upped the level on the desserts we can create here at LK. It makes the middle layer so light and fluffy which is exactly what you want from a cheesecake. It’s the perfect sweet treat to finish off a dinner party and it will leave your guests begging for more. Give it a go and let us know what you think.

Livias Kitchen Vegan Peanut Butter Cheesecake

Do you like cheesecake? Why not try our Raw Caramel Mocha Cheesecake or our Berry & Vanilla Cheesecake

Make sure to tag me if you recreate this! #LiviasKitchen

ingredients

Peanut butter base

  • 125g smooth peanut butter (1/2 cup)
  • 80ml maple syrup (1/3 cup)
  • 160g oat flour (1 1/2 cup)
  • A pinch of salt

Cheesecake

  • 3 tubs of Nush Almond Cream Cheese
  • 160ml maple syrup (2/3 cup)
  • 185g smooth peanut butter (3/4 cup)

Chocolate top

  • 30g cacao butter (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 15g cacao powder (2 tbsp)
  • A pinch of salt
time
Clock
2 hours & 30 minutes
prep:
30 minutes + 2 hour setting time
level
1
Super Easy
method
  • Serves 8-10.

  • Make the base by mixing all of the ingredients in a bowl until they’re completely mixed (you’ll have to use your hands in the end).

  • Line a tin (18cm/7inchin diameter) and press down your base layer until you have an even surface. Leave this to the side while you make your cheesecake middle layer.

  • Whip all of the cheesecake ingredients until fluffy and fully incorporated. Pour the mix into the tin on top of your base layer. Smooth out the surface and leave to set in the freezer for 2 hours.

  • After the 2 hours have passed get your cheesecake out from the freezer and put it on a plate.

  • Begin making the chocolate top by melting the cacao butter. Once it’s completely melted take it off the heat and add the rest of the ingredients and whisk to combine.

  • Pour the chocolate on top of your cheesecake layer and spread it out all the way to the edges.

  • Enjoy the cake straight away or store in the freezer in an air-tight container for up to 1 week.

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