Peanut Butter Cookie “Cheesecake”

peanut butter cookie cheesecake display image  e252955a
peanut butter cookie cheesecake display image e252955a

Peanut Butter Cookie “Cheesecake”
• Vegan and Gluten-Free

Hump Day calls for a treat! AKA a “healthier” dairy-free version of Peanut Butter Cookie “Cheesecake.” When I made an office announcement about this treat, it was gone in literally 5 minutes. The BEST dessert even if you are not vegan or love refined sugar. It’s just an added bonus that


Peanut Butter Crust:
– 2/3 cup of peanut butter
– 1/4 cup of coconut oil (melted and cooled)
– 1/4 cup of maple syrup
– 2 tsp of vanilla extract
– 1 cup of almond flour
– 2 tbsp of coconut flour
– 1/2 tsp of baking soda
– 1/2 tsp of salt
– 1/3 cup of mini chocolate chips

Cheesecake layer:
– 2 cups of cashews (soaked overnight or flash soaked in hot water for 2 hrs)
– 1/4 cup of coconut oil (melted and cooled)
– 2 tbsp of peanut butter
– 1/2 cup of maple syrup
– 2 tbsp of lemon juice
– 2 tsp of vanilla extract
– 1/2 tsp of salt

Coconut Cream:
– 1 can of coconut cream (chilled in fridge)
– 2 tbsp of maple syrup

– 1/2 tsp of vanilla

– chocolate drizzle
– peanut butter drizzle
– peanut butter cups
– mini choc chips

1. Preheat oven to 350 degrees F
2. To make crust whisk together peanut butter, coconut oil, maple syrup and vanilla.
3. Add in dry ingredients and mix until dough is formed. Chill for 10 min before pressing into cake pan
4. Bake for 15-18 min.
5. Remove from oven and let cool while you make filling
6. Make “cheesecake” filling by adding all filling ingredients to a high speed blender until smooth. The longer you soak the cashews the more smooth your filling will be.
7. Pour filling over top of cooled crust and place in freezer for 2-3 hours
8. Make coconut cream topping by whisking together ingredients and pouring over the top of the cheesecake layer.
9. Store in fridge until ready to serve

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