{Day 15} Peanut butter and chocolate cheesecake, no-bake + vegan

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Can a cheesecake be both delicious and good for you? Yes it can! Meet the creamy, velvety and surprisingly delectable peanut butter and chocolate cheesecake that’s no bake, vegan, dairy and even gluten free!

A few weeks ago, Laura and I made this chilled double chocolate torte. To be honest, I wasn’t expecting to be blown away by it. I’ve had raw avocado-based chocolate desserts before but found them to be only so so.

The cake, however, blew me away! It was smooth and chocolately and delicious! While the original was also referred to as a mousse cake, I think it more closely resembled a chilled cheesecake – it was dense and very creamy. You wouldn’t even know that it was vegan. And since it was vegan it meant that it was dairy free, cholesterol free and happened to be gluten free as well!

I adapted accordingly for the Royal Selangor jelly mould and the challenge, and I added more peanut butter to the mix, resulting in a flavour similar to a Reece’s peanut butter cup with a slightly more nutty flavour from the walnuts in the base crust and a nice salty finish, so en vogue right now too! A good trick to impress your dinner guests with.

The other great thing about the cake is that it is stored in the freezer, which obviously means longer “shelf” life. It also means you are most likely to save a few slices for later or have something gorgeous to treat your unexpected guests to.

 

Giveaway – now closed

Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.

Makes 1 cone (serves 2)

Peanut butter and chocolate cheesecake

I would say tripple the amount of ingredients to make the cake in a regular tart tin, or times 4 for a regular cake tin. While in the Royal Selangor jelly mould version you will make the crust last, in tin versions you should make it first.

For the peanut butter and chocolate filling:

  • 50g dairy and gluten free chocolate, broken into squares
  • 1/2 just ripe avocado
  • 2 tbsp additive-free smooth peanut butter (I used Sanitarium’s Natural Smooth butter)
  • 1 tsp cocoa powder
  • 1 tsp vegan milk (rice, soy, almond)
  • 1 tsp maple syrup
  • 1/4 tsp Stevia (100% natural low GI sweetener)
  • 1/4 tsp freshly ground sea salt

For the crust:

  • 1/2 cup (60g) walnuts
  • 1/2 tsp peanut oil
  • 1 tsp cocoa powder
  • 1/4 tsp vanilla extract
  • 1 tsp maple syrup

To make the filling: place all ingredients aside from the chocolate into a bowl of a food processor or your handheld blender (chopper attachment). Process until smooth and creamy. Melt chocolate in another bowl and add to the avocado mixture. Process until well combined.

Spoon mixture into your Royal Selangor jelly mould and place in the freezer to set. In the meantime, prepare the crust.

To make the crust: place walnuts into the bowl of a food processor or handheld blender’s chopper attachment. Process until mostly chopped. Add the remaining ingredients and process further to combine.

Spoon crust over the set filling and spread out evenly, compacting the crust down. Cover with plastic wrap and allow to set in the freezer overnight.

To serve: unmould and stand at room temperature for 10 minutes before serving.

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Comments:

55 Responses to {Day 15} Peanut butter and chocolate cheesecake, no-bake + vegan

  1. How very interesting! And with avocado. It’s on the list of must-try… great posts as always! xo

  2. Renae Stokes says:

    Oh my gosh, that looks so delicious! I LOVE peanut butter. Never knew you could make avocado based chocolate desserts. very cool.

  3. This looks exactly like the kind of cheesecake I would love. I especially like your photos, very original on the black slate:) Well done!

  4. dieta says:

    Peanut butter is also sold mixed with other pastes such as chocolate jelly jam and the like..

  5. Sharni says:

    Amazing! Avocado has so much good fat in it and you’ve used unrefined sugar alternatives. This is very wholesome!

  6. Nic says:

    What an impressive dessert for a no-bake dish! I just want to eat that bit off the fork… Mmmm

  7. Timothy R says:

    This sounds great, I’m not a big fan of cheesecake, but add chocolate to anything and I will have 2.

  8. It look delicious..ooo..gonna spoil my diet program..ahaks

  9. Sarah O. says:

    I’ll be honest… I’m allergic to peanuts… and this still looks amazing.

  10. kezzas says:

    This is new to me too but sounds like a must try!! Thanks 🙂

  11. Juls says:

    I may not be vegan, but I would eat this in an instant, no questions, it looks awesome and sooooooo tasty! Its times like this I hate my partner for being allergic to nuts. Ah well, I;ll have to push him out the house for a while so I can indulge 🙂

  12. msihua says:

    Still regretting not taking up this challenge.. but I couldn’t do a post every day.. KUDOS to you! 🙂 This looks delicious!

  13. Interesting, delicious…I am having breakfast and picturing having this also:) BTW you mentioned cocoa powder twice in the filling. Double the amount of cocoa will not such a bad thing:)

  14. boo_licious says:

    Wow..peanut butter, chocolate and vegan too! Lovely recipe. Must give it a try.

  15. boo_licious says:

    oops…I meant vegan. Sigh! Sat’s brain has definitely switched off for the wkend.

  16. Anna says:

    Delicious…Good for me…No bake! How come they say nothing’s perfect when there is something as perfect as this cheesecake. This is really worth trying. Yummy!

  17. rsmacaalay says:

    Wow that cheesecake looks good, I love the flavours on this one. Yum!!!

  18. Agnes says:

    Gosh that sounds fantastic! 😀

  19. I am going to make this for my daughter who is a vegan instead of a birthday cake next week, can’t wait, looks yummy 🙂

  20. Avocado! This is the most interesting cheesecake recipe I think I have ever seen.

  21. Kate says:

    I popped over to Billy Law’s blog, and girl, he ain’t got nothing on ya. Okay, his mandarin PC looks impressive, but besides that the rest is a bit ho hum. What I LOVE is how you’re thinking outside-the-cone and doing things like bringing in savoury themes or using the cone to shape rice and give structure to a dish, or using it as a serving container! You’re going beyond jelly and giving it a larger repertoire. Now that’s impressive!

  22. I LOVE this idea! Can’t wait to try it out. The shape made it look that much more impressive. Cheers!

  23. This might have just totally won me over to going vegan…if anything could this would. OH MY! Love peanut butter and cheesecake so this is a total winner. I will tweet your giveaway to my entire list of THREE followers (please note sarcasm, but I still will do it). Follow me if you have an account…need more followers for a contest I have entered. TY!

  24. Sissi says:

    I have already seen once somewhere avocado in a sweet dish, but haven’t dared making it. This is the most extraordinary cheesecake I have ever seen! The texture reminds me a bit the cold cheesecakes I make (with mixed curd cheese or what is called I think in the US “fromage blanc”), but the ingredients are amazing. I might skip the peanut butter, but I definitely keep the rest of the recipe! When I read about your October challenge, I haven’t imagined for a moment that I would actually find any recipe I would like to make. You keep on surprising me! Congratulations once more!

  25. TasteFood says:

    This is brilliant – and how can anyone resist peanut butter and chocolate?

  26. erin says:

    Cheescake in a jello mold? Love it! Love!

  27. This looks too good! What a great shape! Loving the posts at the moment.

  28. Kelly says:

    That looks absolutely fabulous, I love peanut butter and chocolate!

  29. whitney says:

    Yummy!

  30. Courtney says:

    I have a vegan friend who would LOVE this recipe. Thanks again for another terrific one, 🙂

  31. Bec says:

    Awesome recipe! Can’t wait to try this out, it sounds and looks so good! 🙂

  32. Gisele says:

    This look delicious, I can’t wait to try it. My father has some dietary restrictions to his diet, due to health reasons and this recipe will work for him! He’ll be so very pleased. I’m not a big fan of Stevia, I think that it leaves an aftertaste so I’m going to try to make it without it.

    I’m thinking of using 2 (or 3) tsp of maple syrup instead of one. If I use the maple syrup, I’ll probably have to leave out the vegan milk as well so that I don’t end up with a watery consistency.

    Do you think it will work?

    • Hi Gisele,

      Feel free to leave Stevia out. Could use icing sugar instead or go with extra maple syrup and omit the milk. It should work. You could add 1/2 tsp of arrowroot powder to help it hold shape with the extra liquid. But since the cake is served from frozen it should not be an issue if you don’t. Hope your Dad enjoys it.

  33. Mary says:

    So yummy, doable, and healthy looking, that I pinned it to my pinterest. Wanna make it one day! I appreciate the low quantity of sweetening in it; I try to stick to low GI sweeteners. High GI foods don’t make my stomach look pretty. 😉

  34. This is such a unique recipe. I can’t wait to make it!

  35. baobabs says:

    this looks amazing. and gluten free!!! avocado is such a surprise ingredient! stunning photos that make me hungry. looks managable for amateur like me. thanks for sharing the recipe!

  36. TC says:

    I know a few people who are GF so I’ll have to try this out on them.

  37. Roxana B says:

    Wow! No bake and vegan. Would never tell by the finished product.

  38. jasmine1485 says:

    Gluten free, yay! 🙂 This looks so wonderfully indulgent, I’d love to sit down with a big spoon and have a go.

  39. Love this food photography with black board with chalk. Really brilliant background!

  40. monikerismonika says:

    I made this before I finished reading the whole post. It’s decadent, delicious, and irresistibly light!! I doubled the recipe before making sure I had enough of each ingredient, which means I ran out of PB and ended up using 3-ish Tbsp cashew butter. I wish I had quadrupled the batch. Lucky for me, I bought half a dozen avocados on sale for under 70¢ each! Now I just need to make sure I have enough PB – thank you for posting – the jelly tin is quite the clever apparatus.

  41. yummo pb and choc just doesn’t get any better!

  42. Amber says:

    Wow, I love that this is vegan *and* no-bake! It looks so yummy too.

  43. Oh, yum!! I’ve never tried cheesecake, but I love nut butter and this looks like something I’d love. I need to make it!

  44. Ming says:

    Another yummy looking and interesting recipe.

  45. kaokimura says:

    OMG like a giant Reese’s cup but healthy. Will try this recipe too!

  46. This looks so delicious! I think I´ll make this on my mom´s birthday next week 🙂

  47. Ally says:

    Beautiful and it looks soooooooooooooo good! SO GOOD!

  48. nj greek says:

    This has to be the ultimate combination, peanut butter and chocolate into cheesecake!…

  49. Sharn says:

    This looks and sounds amazing! I’m going to try this recipe. I’m going through a bit of a peanut butter “thing” at the moment. Thanks.

  50. Spencer says:

    What an awesome recipe! I love peanut butter and chocolate and your pictures look amazing!

  51. Spencer says:

    Looks absolutely sensational! I would so love to try some. I am sure it tastes amazing.

  52. j122184 says:

    Made this today and it was pretty good. Nothing like a cheese cake other than the consistency but otherwise a decent chocolate-y, peanuty buttery treat.

 

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