No Bake Peanut Butter Cheesecake
The dream.
A peanut butter cheesecake. Am I kidding you? Not in the slightest. I made this cake and stored it in the freezer to serve it to friends and family whenever someone would pass by my kitchen. It didn’t last very long but it did cheer all of them up. My take away message is this: peanut butter cheesecake does make our lives slightly better.
Servings: 1 cake, aka 12 pieces Total time: 20 min (plus 3 hours cooling time)For the crust
Ingredients
80g shredded coconut
80g sunflower seeds
150g dates, soaked in warm water for 10 min
60ml coconut oil, room temperature
40g cacao
1/2 vanilla bean
1/4 tsp salt
For the filling
Ingredients
230g peanut butter (either smooth or crunchy)
125ml maple syrup
200ml coconut milk
60ml coconut oil, melted and slightly cooled
pinch of salt*
*unless you’re using salted peanut butter
toppings
fresh or frozen blueberries
coconut shavings, toasted
Instructions
Place the crust ingredients in a food processor and pulse until combined. Line a small round cake tin (Ø 24cm) with baking paper and press the crust onto the bottom until evenly distributed and firm. Put the crust into the freezer while preparing the filling.
For the filling, combine all the ingredients in a bowl and whisk until smooth and creamy. Take the crust out of the freezer and pour the filling on top. With a spatula, evenly spread the filling and decorate with blueberries and coconut shavings. If you want, you can also use roasted peanuts and dark chocolate chips. Place the cheesecake back in the freezer for at least 3 hours, then serve and enjoy!