Vegan Peanut Butter Cup Cheesecake


Chocolate and peanut butter has been a long time favourite combination of mine - and I know I'm not alone here lol. Today I'm sharing one of the most incredible cheesecakes I've ever created. Its rich, its chocolatey, its peanut buttery, its sweet, its creamy, and its downright satisfying. I created this special cake in honour of my Mom's birthday in April when she requested something with chocolate and peanut butter. Soon after that I introduced the cake at the organic market and cafe where I make raw desserts and it was a huge hit! Now its a regular item in the dessert case.


My poor blog has been so neglected lately, as a lot of my energy has been going into my work and creating raw vegan recipes for Vivapura, but sooner or later I'll get back to regular blogging!!


Vegan Chocolate Peanut Butter Cheesecake

Makes a 12" cake that yields 16 pieces. This is a high-raw cake because the peanut butter is roasted.


1 cup almonds

½ cup coconut

½ cup sunflower seeds

1 ⅓ cup raisins

¼ cup cacao powder

2 -3 teaspoons water

Grind the almonds, coconut, and sunflower seeds to flour in a food processor. Add the raisins and cacao powder. Process until the raisins are broken down. 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 12" spring form pan.

Chocolate Filling

3 cups cashews

1 cup water

1 cup + 2 tablespoons maple syrup

2 teaspoons vanilla

¼ t salt

½ cup coconut oil

¼ cup coconut butter

⅔ cup cacao powder

Blend the cashews, water, syrup, vanilla, and salt until completely smooth in a high speed blender. Add the coconut oil and butter. Blend to incorporate. Add the cacao powder and blend again. Pour the filling over the crust. Freeze for 4-5 hours.

Peanut Butter Filling

1 ½ cups cashews

⅔ cup peanut butter

½ cup maple syrup

⅔ cup water

2 teaspoons vanilla

¼ teaspoon salt

⅔ cup + 2 tablespoons coconut oil

4 drops stevia

Blend the cashews, peanut butter, syrup, water, vanilla, and salt until smooth. Add the coconut oil and blend again. Add stevia if desired for sweetness. Pour the filling over the chocolate later. Chill in the freezer for 4-5 hours and then transfer to the fridge for 12 hours.

Chocolate Drizzle

2 tablespoons maple

1 tablespoon almond butter

1 tablespoon cacao powder

1 TBS 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.


To get really fancy, add your favourite healthy chopped peanut butter cups or try my chocolate covered peanut butter ball recipe from my Raw Chocolate Dream ebook.

Here are some shots of the latest food happenings around here. You can catch all my updates on Instagram, Facebook, and Twitter!

I've been making lots of raw vegan snickers bars at Ingredients lately. Want to make your own? Find the recipe in my Sweetly Raw Desserts book. Its in all major bookstores: Chapters, Barnes and Noble, Indigo, and online on Amazon, etc.

Imagine, a guilt free/healthy snickers bar!!! Recipe HERE.


Raw peppermint cream tartlets.


I was a presenter at Veg Expo in Vancouver recently. I made the mango lime tarts from my Sweetly Raw Desserts book. It was such a fun event with maaany yummy food samples.


Miss Gastrawnomica (Priscilla) came with me, and we met up with Miss This Rawsome Vegan Life (Emily).


My super EASY raw vegan nacho recipe is yummy! Recipe HERE.


My Crunchy Thai Salad is nourishing and flavourful for the summer. Recipe HERE.


You can catch my latest updates on Facebook, Instagram, Twitter, and Pinterest!

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  1. Gopika
    June 16, 2015 at 22:22

    OMG does this look amazing!!! My favorite taste combo. I'll be making this for my birthday in a few weeks. Thxx so much for posting this recipe.

  2. February 9, 2016 at 14:04

    Hi Heather! I have visited your website few days back and I feel very glad after visiting your website which contain many of my favourite recipes but the different thing for me is that their preparation methods is very easy and less time consuming here. As I know you are travel bug, chocoholic, and certified yoga instructor along with a trained chef and for me you are a good dietitians also. So good luck and keep it up. Keep sharing different recipes and health instruction with us in future also. Bye!

  3. February 15, 2016 at 12:21

    Hi Heather! This recipe look incredible and I can’t wait to try this. My mouth is watering just looking at it. You pics are also so beautiful. Thanks for sharing.

  4. Micaela
    May 30, 2016 at 19:48

    Is it ok to be stored in the refrigerator? My raw cakes always melt :-/

    • sweet_raw
      September 20, 2016 at 02:59

      Hi there, yes absolutely this cake stores in the fridge fine and firming up in the freezer initially :)

  5. October 27, 2016 at 08:56

    This sounds amazing. Gonna have to try making this. Thanks so much for sharing. Simon

  6. Michelle
    December 16, 2016 at 14:06

    Hi Heather, thanks for the recipe! I usually soak cashews before cheesecake recipes. Is that not necessary for this one? Thanks!

  7. Macaila
    May 8, 2017 at 13:14

    Hi I just made this cake for my brothers birthday and everyone loved it! It's got such a rich, creamy texture, full of flavour and looks super impressive! Although it does take a while to make, its worth it, especially for a nice occasion!

  8. Damien
    March 2, 2018 at 15:13

    Hi, Are the cashews used in this recipe hydrated beforehand please ?

    • sweet_raw
      January 19, 2019 at 00:16

      No need to soak the cashews

  9. Karine
    December 23, 2018 at 17:57

    Hi there do we have to soak the cashews for this recipes?

    • sweet_raw
      January 19, 2019 at 00:16

      No need to soak the cashews :)

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