Vegan Peanut Butter Cheesecake
Serving size: 8
Prep Time: 30 minutes
Cook time: 2 hours
FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut option (see "story"), animal product free (aka vegan)
Crust
Ingredients:
1 1/2 cup crushed gluten free gram crackers (we used Narns)
1 Cup crushed Peanut Butter Cereal
6 Tbsp melted butter alternative (we use Melt)
Instructions:
Turn oven on 350
Put gram crackers and cereal in food processor (or put in ziplock and smash till finely ground)
Mix with melted butter
Grease 9inch spring form pan
Pour into pan and press along the bottom and edges of the pan
Bake till golden brown (approximately 10 minutes)
Take out of oven
Let cool for 20 minutes
Cheesecake Filling
Ingredients:
1 cup sugar
3 8oz package of vegan cream cheese (we love Kitehill)
1/2 Cup Peanut Butter
2 Tsp vanilla
1 Cup macadamia milk
1/3 Cup Cocoa Powder
Instructions:
Reduce oven to 325
Put cream cheese in stand mixer (or use hand mixer)
Mix in stand mixer for 10 seconds on low
Increase speed to medium
Add sugar slowly
Scrape sides
Add peanut butter
Scrape again
Add vanilla
Blend on low
Slowly add macadamia milk
Blend on medium until well combined
Scrape bowl to make sure all is mixed
Pour half into a separate mixing bowl
Add cocoa powder to one half and mix until well combined
Once crust is cool put filling in crust by alternating scoops between the chocolate and peanut butter batters
Once all the batter has been added use a toothpick to create swirls or any pattern you desire
Wrap pan in foil
Put in roasting pan and carefully add water till halfway up the pan
Bake for 55-60 minutes
Turn oven off
Crack open the oven with a wooden spoon and leave it there for 1 hour
Remove from roasting pan and foil and put on a wire rack at room temperature for 2 hours
Refrigerate for at least 5 hours but best at 24 hours
Story Behind the Recipe
The Chef had been wanting to create a new flavor of cheesecake and he realized they didn't provide many options for the many vegan followers that the blog has. So with his love of peanut butter cups and the knowledge that peanut butter is a good egg substitute for vegan baking he set his mind to making this idea come to life!
As the Chef experimented with ingredients to create this addicting cheesecake; the kitchen blew up with dishes and messes to the point that no surface was left untouched in their kitchen. You can be sure that this cake is gonna be a good one by the sheer magnitude of mess that was put into this recipe. Don't worry though, your kitchen won't look that messy when you make it. ;)
If you're looking for a peanut free version or a nut free version you can try to substitute the peanut butter for sunflower butter, or almond butter or whatever works best for you. The closest alternative to peanut butter substitute in regards to taste and texture would be sunflower butter so if you can have that and can get that we recommend you try that. We haven't tried to make it with any other nut/seed butter so there's no guarantee that it will work perfectly, but it most likely will hold up just fine.
Hope you enjoy this recipe! Be sure to send us a pic of your master piece to allergygirlandthechef@gmail.com
Happy eating!
