If you are a cheesecake fan who loves trying the unconventional recipes, prepare to tantalize your taste buds with this peanut butter vegan cheesecake recipe. This cake is very yummy. Your non-vegan friends will love it too. A vegan cheesecake is a straightforward cake that is gluten-free, sugar-free and of course cheese free. Just a few steps, ingredients, and freezing in between, and you are good to go.
Tofu has always been my favorite choice for the vegan cheese substitute because the vegan version of the cheesecake comes out silky smooth and creamy. For sweetening, I have opted for agave nectar. It is twice as sweet as sugar or honey; therefore, you will end up having fewer amounts of carbs, which makes the cake healthier. However, maple syrup or any other vegan sweetener will also do just fine.
Preparation time: 45 minutes
The Ingredients
For the Crust
1-cup organic unsalted roasted peanuts
½-cup dates
5 tbsp. coconut oil
A pinch of salt
For the Filling
24 oz. vegan cream cheese (I used silken tofu)
6 tbsp. peanut butter
½ cup creamed coconut, melted
15 drops of liquid stevia
¼-cup coconut milk
½ tsp. cinnamon
½-cup agave nectar
A pinch of salt
½ tsp. vanilla extract
Garnish of your choice – I used mint leaves and some roasted peanuts.
To Make the Crust
Grease your 8” spring-form pan with coconut oil to prevent the crust from sticking.
In a food processor, pulse the peanuts as you gradually add coconut oil until you achieve a grainy structure. Be careful not to over process because the peanuts will start releasing their own oil and eventually you will end up with peanut butter instead of a crust.
Add the dates and salt and just pulse twice to mix in well.
Transfer the grainy mixture onto your baking pan and press gently with your hands to make it compact. If necessary, add weights freezing the crust. Weights can be heavy foodstuffs like rice or cereals.
Now freeze it to set. However, remember to remove your weights when the crust is set.
To Make the Filling
Place all the filling ingredients in a food processor and blend them for a few minutes until smooth. Add some more coconut milk (3 tablespoons) if the mixture is a bit too thick or sticky.
Spread the filling in the set crust and smooth it down with a spatula before putting the cake back into the freezer. Let it freeze overnight. Chill it for half an hour before serving.
Garnish your vegan cheesecake with some melted chocolate, peanut butter, crushed peanuts, and mint leaves.
Enjoy!
In Conclusion
This vegan cheesecake is so rich and creamy; it’s almost impossible to tell the difference. Make a conscious choice to eat healthy vegan meals. And it doesn’t always have to be a struggle. Prepare the vegan substitutes like the vegan cheese in advance and freeze them for use during the month. Try this vegan cheesecake recipe today and let me know if you enjoyed the cake with your friends and family.