Sweetly Raw – Chocolate Peanut Butter Swirl Cheesecake

vegan chocolate peanut butter cheesecake

Hello friend! Today I'm sharing a new version of my peanut butter cup cheesecake. Chocolate and peanut butter is my all time favourite sweet combo. If you're in the same boat, this cake is definitely for you!

These individual swirled cakes are SO good, and especially great for serving to friends. I like that this silicone mold gives perfect slices as opposed to having to cut a cake. That being said, you can also make this in a spring form pan.

Vegan Chocolate Peanut Butter Swirl Cheesecake

Tip: Use raisins in the crust instead of dates to save money! Honestly, you can barely tell the difference especially since its just for the crust.

Crust

2/3 cup almonds

2/3 cup coconut

2/3 cup raisins OR 1/2 cup pitted dates

1/2 cup peanuts
1 - 1 1/2 tablespoons water

Finely grind the almonds, coconut, and peanuts in a food processor. Add the raisins or dates and process until everything is combined. Add the water and pulse to incorporate. Make sure the dough holds together when pressed in your hand, otherwise add another 1 teaspoon water. Press into a 7 or 8" spring form pan OR 16 small individual silicone molds as I used.

Note: No need to soak your cashews if you're using a high speed blender. This is a question I get all the time. I personally prefer not to because it often makes them go gross and grey and waterlogged especially if they're soaked too long.

Filling

1 ½ cups raw cashews

2/3 cup peanut butter

1/2 cup maple syrup

3/4 cup water

2 teaspoons vanilla

¼ teaspoon salt

⅔ cup + 2 tablespoons coconut oil

2-3 tablespoons cacao powder + 2 teaspoons maple syrup

Blend the cashews, peanut butter, syrup, water, vanilla, and salt until smooth. Add the coconut oil and blend again. Transfer 1/4-1/3 of the mixture to a bowl and whisk in the cacao powder and syrup.

Assembly/Swirling

Pour some of the chocolate filling over the crust. Pour blobs of the peanut butter filling on top. Swirl very gently with a chopstick. Pour more blobs of chocolate on top and then more peanut butter. Swirl with the chopstick again. Place the cake(s) into the freezer for at least 8 hours (or overnight).

  • If using silicone molds, peel them away from the frozen cakes and then place into the fridge to thaw. They'll keep in the fridge for up to 8 days.
  • If using a spring form pan, remove from the freezer and let it sit on the counter for about 30 minutes. Run a knife between the pan and the filling. Pull the pan away. Place it into the fridge to fully thaw and keep its shape.

Chocolate Drizzle

The drizzle is optional. I don't bother with it for a swirled cake but it's nice if you want to do a beautiful plating with a scoop of ice cream on the side.

2 tablespoons maple

1 tablespoon almond butter

1 tablespoon cacao powder

1 tablespoon coconut oil

Whisk all ingredients together until smooth in a warm bowl (stick the bowl in the dehydrator or run it under hot water before adding the ingredients). Drizzle over the top of the cake.

vegan chocolate peanut butter cheesecake
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2 Comments
  1. Diane
    January 24, 2019 at 01:22
    Reply

    I love your idea of making individual bars and am trying to figure out the right size silicone molds to get. Can you tell me about how big each of the bars comes out to? Thanks!

    • sweet_raw
      February 11, 2019 at 21:40
      Reply

      Thank you! They're about 1" x 4" but really whatever you can find is great, whether a square or rectangle shape :)

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