Chocolate Peanut Butter Swirl Cheesecake

chocolate peanut butter swirl cheesecake

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.

Chocolate Peanut Butter Swirl Cheesceake

For the Crust:

  • 2/3 cup almond meal
  • 1 tablespoon cocoa powder
  • 3 Medjool dates, pitted
  • 1/4 teaspoon salt


For the Cheesecake Filling:

  • 3 cups raw cashews, soaked in water for 3 hours and drained
  • 1/2 cup smooth peanut butter
  • 1/2 cup maple sugar
  • 1/4 cup agave
  • 2/3 cup coconut oil
  • 1/2 teaspoon salt
  • 1/3 cup unsweetened almond or other nondairy milk
  • 2 1/2 tablespoons cocoa powder

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.

chocolate peanut butter swirl cheesecake-2


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