The ultimate layer cake for peanut butter lovers! This no-bake cheesecake is decadent while not being too sweet. You’ll find peanut butter in each and every layer from the crust to the ganache topping! The perfect table centrepiece for any special occasion.

INGREDIENTS

CRUST

1 1⁄3 cups (150g) flaked almonds
6 medjool dates, pitted
2 tbsp (30g) NutShed original or very crunchy peanut butter
1⁄2 tsp sea salt
VANILLA CHEESECAKE
1 cup (145g) cashews, soaked* see notes
3⁄4 cup (170g) chilled canned coconut milk (use only the thick part from top of the can) *see notes 1⁄4 cup (20g) coconut yoghurt (or soya yoghurt)
1⁄4 cup (60ml) pure maple syrup
3 tbsp (45g) coconut oil, solid
1 tbsp (15ml) lemon juice
2 tsp (10g) vanilla bean paste
CRUNCHY PEANUT CARAMEL
1⁄2 cup (130g) NutShed Very Crunchy peanut butter
3 tbsp (45ml) pure maple syrup
1⁄2 tsp sea salt
PEANUT BUTTER CHEESECAKE
1 cup (145g) cashews, soaked *see notes
3⁄4 cup (170g) chilled canned coconut milk (use only the thick part from top of the can) *see notes 1⁄2 cup (130g) NutShed Original or Very Crunchy Peanut Butter
3 tbsp (45ml) pure maple syrup
4 tbsp (60g) coconut oil, solid
1tbsp (5ml) lemon juice
1⁄4 tsp sea salt
PEANUT BUTTER CHOCOLATE GANACHE
1⁄2 cup (130g) NutShed Chocolate Peanut Butter
1 oz (30g) vegan chocolate
GARNISH (optional)
Roasted salted peanuts

METHOD
*RECIPE NOTES – PREP AHEAD OF TIME

  1. Place your cans of coconut milk in the fridge the night before you make this recipe in order to separate the thick cream from the water.
  2. To prepare the soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Rinse them clean and drain before use.

CRUST

  1. Line a 7″ springform cake pan with parchment paper and set aside.
  2. Add the flaked almonds and salt to a food processor and blitz for a couple of minutes until they form a fine crumb consistency.
  3. Add the dates and peanut butter and continue to process for a few more minutes until the ingredients begin to stick together to form a dough.
  4. Press the dough into the base of the cake tin and use a flat bottomed glass to even it out. Set aside in the freezer.

VANILLA CHEESECAKE

  1. Add all of the ingredients to a high speed blender and blitz until smooth and creamy with no lumps.
  2. Pour the filling into the cake tin and gently tap the tin on your work surface to knock out any air bubbles.
  3. Place in the freezer to set for 2 hours.

CRUNCHY PEANUT CARAMEL

  1. Add the peanut butter, maple syrup and salt to a medium bowl and whisk until smooth and creamy.
  2. Once the vanilla cheesecake layer has set, carefully spoon the caramel on top of the cheesecake and smooth it out in an even layer using the back of your spoon.
  3. Place the cheesecake back in the freezer while you prepare the peanut butter filling.

PEANUT BUTTER CHEESECAKE

  1. Add all of the ingredients to a high speed blender and blitz until smooth and creamy with no lumps.
  2. Pour the filling into the cake tin on top of the other layers and gently tap the tin on your work surface to knock out any air bubbles.
  3. Place in the freezer to set for another 3-4 hours.

PEANUT BUTTER CHOCOLATE GANACHE

1. Place the chocolate peanut butter and vegan chocolate in a bowl and gently melt over a Bain Marie (double boiler). Stir until melted thoroughly.

LET’S DECORATE!

  1. Once set, remove the cake from the tin whilst frozen.
  2. Pour the ganache on top of the cake and use a spatula or pallet knife to carefully spread it over the top, adding little ganache drips on the sides if desired!
  1. Top with some chopped roasted salted peanuts
  2. Allow to defrost at room temperature for about an hour, and use a hot wet sharp knife to slice.
  3. Store any leftover cake in the fridge in an airtight container and enjoy within 3 days, alternatively you can freeze it in portions and defrost for an hour before serving!