If you appreciate a perfect peanut butter chocolate combo, you have got to try this cheesecake. It’s a flavor bomb bursting with sweet and salty goodness, and it’s also pretty healthy–at least compared to traditional cheesecakes. Especially traditional chocolate peanut butter swirl cheesecakes.
I used maple sugar and agave to sweeten mine, but you can easily sub in date sugar, whole Medjool dates, maple syrup, coconut palm sugar, or whatever sweetener you fancy.
Warning: this dessert is highly addictive.
For the Crust:
For the Cheesecake Filling:
For the Crust:
Place the almond meal, cocoa powder, dates, and salt into a food processor and pulse until the dates are well combined and the mixture clumps together easily when pinched between your fingertips. Press firmly into the bottom of a springform pan (use 6″ for tall cheesecake, 8″ for standard cheesecake) and up the edges to form a crust.
For the Filling:
Rinse and dry your food processor. Place the soaked cashews, peanut butter, maple sugar, agave, coconut oil, salt, and almond milk into the bowl of a food processor and blend until very smooth, stopping to scrape down the sides often. To get the filling totally smooth, I like to run it about 5 to 7 minutes.
Scoop out 1 cup of the filling and place into a medium sized bowl. Add the 2 1/2 tablespoons cocoa powder and stir well to blend.
Pour a section of the peanut butter filling into the springform pan and then dot with the chocolate filling, alternating until all the filling is used. Gently swirl a knife through the filling and use a spatula to even out the top of the cheesecake.
Cover lightly (not touching the top of the cake) and freeze for 4 hours, or until firm. Transfer to the refrigerator and chill until ready to slice and serve.