Peanut Butter Pie Cheesecake

The vegan Peanut Butter Pie Cheesecake is a delicious treat option for vegans who want to enjoy the taste of peanut butter but in a cheesecake form. This recipe does not include any dairy products; rather, it consists of vegan ingredients that make up this delicious cheesecake. You do not bake this vegan Peanut Butter Pie Cheesecake; rather, it needs its chilling time to become ready. It has a cookie crust with creamy and delicious peanut butter cheesecake filling on top. It also provides you with the silky and creamy texture like the classic cheesecakes, but all with vegan ingredients.

STATS:

• Caloric count: 380 kcal
• Prep time: Twenty-five minutes
• Serving size: 1 slice
• Chill time: 4 hours
• Cuisine: American
• Total time: 4 hours, 25 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 10 slices

EQUIPMENT:

• Parchment paper
• Measuring spoons and cups
• Mixing bowls
• Rubber spatula
• High-speed blender
• 9-inch springform pan

INGREDIENTS:

FOR CRUST:

• 1 ½ cups of crushed vegan chocolate cookies
• ¼ cup of melted coconut oil
• 2 tbsp of maple syrup

FOR FILLING:

• 1 ½ cups of raw cashews (soak for four to six hours, and drain them)
• ½ cup of full-fat coconut cream
• 2 tsp of vanilla extract
• ¾ cup of natural creamy & unsweetened peanut butter
• One tablespoon of lemon juice
• ½ cup of maple syrup
• ¼ cup of melted coconut oil
• Pinch of sea salt

INGREDIENT NOTES:

CASHEWS:

• These provide a creamy texture for the vegan cheesecake. For an alternative, use macadamia nuts.

PEANUT BUTTER:

• It includes a nutty flavor to the vegan cheesecake. For an alternative, use cashew butter.

COCONUT CREAM:

• Using coconut cream in the cheesecake will give it a creamy base. For an alternative, use oat cream.

COCONUT OIL:

• Oil definitely helps the cheesecake to settle. For an alternative, use cocoa butter.

MAPLE SYRUP:

• Along with a sweet flavor, it also provides a caramel-like flavor. For using an alternative ingredient, try using date syrup.

LEMON JUICE:

• It adds a little tang to the filling of the cheesecake. Use ½ tbsp of apple cider vinegar as a substitute.

VEGAN COOKIES:

• These vegan chocolate cookies are the base for the crust. For an alternative option, combine dates and almonds.

VANILLA EXTRACT:

• We add it to improve the sweet flavor in the vegan cheesecake.

SEA SALT:

• This ingredient will help the cheesecake balance the sweet flavor.

INSTRUCTIONS:

PREPARE THE CRUST:

1. Place the parchment, while lining it, on the springform pan.
2. Take a blender and blend the vegan cookies till you crush them properly.
3. Include coconut oil & maple syrup inside the blender.
4. Keep blending till you create a mixture that can hold together to create a crust.
5. Press this mixture onto the springform pan evenly.
6. Put it inside the freezer.

PREPARE THE FILLING:

1. Put soaked cashews, peanut butter, maple syrup, melted coconut oil, coconut cream, vanilla extract, sea salt, and lemon juice in a high-speed blender.
2. Blend until it forms into a creamy finish.
3. Transfer this filling onto the crust inside the pan.
4. Smooth out the top of the mixture with the use of a spatula.
5. On the counter, tap the pan lightly to exclude bubbles inside the batter.
6. Freeze for 4 hours or overnight.
7. Before serving and slicing the cheesecake with a warm knife, cool the cheesecake for ten to fifteen minutes at room temperature.

SERVING SUGGESTIONS:

• You may consider serving this vegan cheesecake with vegan whipped cream and sliced bananas.
• Pair this vegan cheesecake with black coffee.
• To achieve a gourmet flavor, you can add some flaky sea salt on top.

TIPS:

• Make sure you soak the cashews for an appropriate amount of time for the best silky smooth texture.
• For getting a creamy filling, blend the mixture at a fast speed.
• Since this cheesecake can become soft at room temperature, keep the cheesecake cold till you want to serve it.

STORAGE INFORMATION:

FRIDGE:

• You can store this vegan cheesecake while covering it for up to five days.

FREEZER:

• Either freeze the cheesecake as a whole or in slices up to two months.

FAQs:

How to prepare this recipe without using coconut?

• You may switch the coconut ingredients with vegan margarine & cream cheese.

Can I bake the crust of this vegan cheesecake rather than chilling it?

• Bake the crust at 175°C for around eight to ten minutes and cool it down before you add the filling on top.

NUTRITIONAL INFORMATION:

Calories: 380 kcal
Net carbs: 18 grams
Iron: 1.7 grams
Total carbs: 21 grams
Vitamin A: 180 IU
Fiber: 3 grams
Calcium: 38 grams
Protein: 9 grams
Serving size: 1 slice
Sodium: 160 milligrams
Serving: 10 slices
Potassium: 310 grams