Gluten-Free Vegan Peanut Butter Cup Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan cheesecake with a chocolate crust, peanut butter filling, and chocolate ganache topping. This indulgent dessert tastes like a peanut butter cup turned into cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup unsalted roasted peanuts
- 1 cup (96g) almond flour
- 3 tablespoons cacao powder
- 3 tablespoons (63g) pure maple syrup
- 2 tablespoons (25g) refined coconut oil
- ½ teaspoon sea salt (leave out if peanuts are salted)
- 1½ cups raw cashews (soaked for at least four hours or preferably overnight, drained and rinsed in cool water before using)
- ½ cup canned full-fat coconut milk
- ⅓ cup (111g) pure maple syrup
- ½ cup (128g) creamy peanut butter
- 2 tablespoons refined coconut oil (melted and cooled)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt (salt to taste if your peanut butter is salted)
- 3 ounces dark chocolate (finely chopped)
- ¼ cup canned full-fat coconut cream (just the thick, creamy part from the top of the can)
- Mini peanut butter cups
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 54mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 71mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.