Reese’s Almost Raw Vegan Cheesecake

In the health nut world vegan cheesecake is a bomb alternative to traditional cheesecake.  This has to be one of my most requested recipes of all time! 

As a fitness guru I’m always looking for ways to get a lot of plant protein in my diet!  This recipe is a fantastic protein source because the peanut flour is basically peanut protein! All in all this recipe is a delicious and healthy treat!

Reese's Vegan Cheesecake

TIP:

This recipe requires a high powered blender to get the cashews blended into a smooth texture. If you do not have a high powered

blender (ex Vitamix) then soak the cashews in the coconut/almond milk that is required in the Peanut Butter Filling Recipe for

6 hours. This will soften them up enough to be blended into a smooth texture more easily.

Also, if you notice the mixture becoming taffy like this is NORMAL.  Once it set up in the freezer is will turn into creamy amazingness!

Fun Fact!
Raw cashews provide an enormous amount of niacin that eventually converts into serotonin. This is a major mood elevator that

fights depression!!!  1/4 C of raw cashews provide 0.10g of Tryptophan and 2.17mg of Vitamin B3 (Niacin).

Reese's Vegan Cheesecake

Reese's Vegan Cheesecake
Reese's Vegan Cheesecake
Print Recipe
The sinful combination of dark chocolate and peanut butter! This cheesecake is absolutely vegasmic! Best of all, it is loaded with protein and healthy fats for a happy body!
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Reese's Vegan Cheesecake
Reese's Vegan Cheesecake
Print Recipe
The sinful combination of dark chocolate and peanut butter! This cheesecake is absolutely vegasmic! Best of all, it is loaded with protein and healthy fats for a happy body!
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Crust
Peanut Butter Filling
Chocolate Filling
Servings: People
Recipe Notes

Start wit the crust ingredients by placing them into a medium mixing bowl.  Use your hands to mash together the ingredients.

Take a small 6"-8" spring sided round pan and line it with coconut oil to prevent sticking.  If you do not have a spring sided pan then use parchment or wax paper to line the round pan to enable easy removal.

Take the mixed crust and press into the bottom of the pan until an even layer is formed.  After the crust is complete you can begin to make the peanut butter filling.

Place the cashews, melted coconut oil, agave nectar, and milk into a high speed blender.  Blend on high until the cashews are completely liquefied into a smooth creamy texture.  Add the rest of the peanut butter filling ingredients into the blender and continue to blend on high speed until evenly mixed.  This may take several minutes depending on how powerful your blender is.

After the Peanut Butter Filling is done you may add about HALF of the mixture to the pan with crust in it.  Leave the other half in the blender for the chocolate filling.  Now that the Peanut Butter Filling is in the pan you may begin on the chocolate filling!

Add the ingredients under the Chocolate Filling to the other half of the peanut butter butter filling that's left in you blender.  Blend on high until evenly mixed.  Once again, this may take several minutes.  It should be very thick.

Place the chocolate filling over the peanut butter filling that's in the pan and place in the freezer for 6-10 hours.  Remove from freezer and use hot water to run along the edges of the pan for 5-10 seconds to make for easy removal.  Once removed, let the cheesecake thaw for 30 minutes and cut into 8 slices.

Store cheesecake covered in fridge for 10 days or covered in the freezer for up to 30 days.

Serve chilled and enjoy!!!

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