VEGAN CHOCOLATE AND PEANUT BUTTER CHEESECAKE NO BAKE
Hi guys!!! New cake! yay! This one is a really interesting combination, chocolate, and peanut butter cheesecake 🙂
I wanting to make a cheesecake but I was unsure about what flavor I wanted to use in the cheesecake so this successful combination of chocolate and peanut butter came to my mind.
To make this vegan chocolate and peanut butter cheesecake no-bake, I didn’t want to use a lot of “sugar”, so I tried to use dates, bananas as a sweetener and then maple syrup, cheating a bit in the last one buuuut it turn so delicious!
My initial recipe didn’t have the creamy chocolate layer but it makes it so much better! the base is really delicious, then it comes the mix of flavors, peanut butter, chocolate and then the last bit is the creamy chocolate layer with the crunchy salted peanuts, so good guys!
I had it with a tea, this vegan chocolate and peanut butter cheesecake no bake is the perfect cheesecake to invite a friend and have a cup of tea, it feels so comforting!
I named this vegan chocolate and peanut butter cheesecake no-bake, as “no-bake” because you don’t have to use the oven but actually you need the heat to melt the agar agar to get the firm layers.
I really hope you like it! it is so delicious!
Ingredients for the base of the cheesecake:
a cup of raw peanuts
a tbsp peanut butter
a tsp cinnamon
a cup of pitted Medjool dates
1/4 cup melted coconut oil
Ingredients for the top of the cheesecake:
2 cups hazelnut milk or any vegetable milk
6g agar agar
2 cups peanuts
a pinch of sea salt
3/4 cup of cacao powder
1/2 cup peanut butter
1 cups hazelnut milk or any vegetable milk
3 tbsp cacao powder
3 tbsp maple syrup
2g agar agar
1/2 cup salted peanuts
Preparation time: 30 minutes
Total time: 1 hour
Serving size: 6 serves
Let’s start by making the base! In a food processor blend the peanuts until you get small pieces, but no super small! Then add a tbsp peanut butter, a tsp cinnamon, a cup of pitted Medjool dates and 1/4 cup melted coconut oil blend for 30 seconds until the dough is mixed.
In a cake mold, we are going to add the dough and press it down until is firm and even.
Leave it in the freezer whilst we continue preparing the filling, this will allow the coconut oil to harden up.
Okay! so we are going to need two saucepans, we are going to prepare both fillings at the same time, the chocolate one and the peanut butter one.
In each saucepan at medium heat, add a cup of vegetable milk with 3g of agar agar, allow them to boil, the goal is to dissolve the agar agar into the milk.
In a food processor, blend a cup of peanuts, once they are blended, add 1/2 cup peanut butter and a banana, then add the milk with the agar agar from one of the saucepans.
Put the mix back into the saucepan at medium heat and cook it for 5 minutes more.
Pour the peanut butter flavor into the mold, and keep it in the fridge to harden up, it will take 10 minutes.
To make the chocolate flavor, in a food processor blend a cup of cashews, then add a pinch of sea salt, 3/4 cup of cacao powder and a banana, then add the milk with the agar agar from the other saucepan.
Put the mix back into the saucepan at medium heat and cook it for 5 minutes more, then reserve.
Once the peanut butter layer is hard, you can pour the chocolate layer and keep it in the fridge to harden up, it will take 10 minutes more approximately.
For this recipe, I let the cake in the freezer overnight and then I made the creamy layer.
The next day you have to remove the mold of the cake.
To make the final creamy layer, add into a saucepan, a cup of hazelnut milk or any vegetable milk, 3 tbsp cacao powder, 3 tbsp maple syrup and 3g of agar agar boil at medium heat for 15 minutes until you get a smooth and creamy consistency, then pour it on the top of the cake! Top it all with some chopped peanuts!
Enjoy my dears!
You can keep it in the fridge for 3 days, it will stay fresh and yummy.
IF YOU LOVE THIS RECIPE
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I use this cake mold, you can find it on Amazon