Peanut butter chocolate cheesecake
Oil-free peanut butter chocolate cheesecake
Equipment
- Food Processor
Ingredients
- 1 cup graham crackers about 15 pieces
- ⅓ cup pecans
- 4 oz applesauce
- 6 dates
- 4 tsp cocoa powder unsweetened
- 24 oz vegan cream cheese
- 10 oz coconut cream
- ⅓ cup maple syrup
- 4 tbsp cornstarch
- 2 tsp vanilla extract
- ½ cup vegan chocolate chips semisweet
- ¼ cup peanut butter creamy (for filling)
- 2 tbsp peanut butter creamy (for topping)
Instructions
Crust
- Preheat the oven to 350 °F.
- Blend graham crackers and pecans in the food processor.
- Add dates, cocoa powder and applesauce and blend until a paste forms.
- Line a 9 inch springform pan with parchment paper and press the mixture into it. Bake for 15 min.
Filling
- Add the vegan cheese to the bowl of a mixer and beat using the whisk attachment until smooth.
- Add the coconut cream, cornstarch, and vanilla to the mix and continue to mix.
- Add the maple syrup, 1/4 cup peanut butter and 1/4 cup chocolate chips to a small bowl and melt in the microwave. Add the melted mixture to the bowl with the filling mixture and blend until silky smooth.
- Pour the filling into the pan with the crust and spread evenly.
- Bake at 350 °C for 50 min. Turn the oven off and let it sit for 15 min to prevent cracking.
Topping
- Add 2 Tbs peanut butter and 1/4 cup chocolate chips to a small bowl and melt in the microwave.
- Spread the melt evenly over the cake.
- Let the entire ensemble cool completely at room temperature, then transfer to the fridge.
Nutrition
Calories: 429kcalCarbohydrates: 32gProtein: 8gFat: 34gSaturated Fat: 15gSodium: 308mgPotassium: 209mgFiber: 6gSugar: 16gVitamin C: 1mgCalcium: 71mgIron: 2mg
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