Peanut Butter Cup Cheesecake {Vegan, GF}
A healthier Reece’s in vegan cheesecake form! Yaaas.
Servings Prep Time
12slices 30minutes
Passive Time
Servings Prep Time
12slices 30minutes
Passive Time
Chocolate Crust
  • 1 1/4cup almonds
  • 1cup medjool dates
  • 2 1/2Tbs raw cacao powder
  • Dash of salt
  • Splash of water
Peanut Butter Cream Layer
  • 2cans coconut milksolid cream only
  • 1/2cup (heaping) peanut butter
  • 1/3cup + 2T maple syrup
  • 1/2cup +1 Tbs coconut oil
  • 1Tbs vanilla
Chocolate Layer
  • 1/3cup chocolate chipsI used Enjoy Life
  • 1Tbs raw cacao powder
To make the crust:
  1. Pulse the ingredients together in a food processor. Press into a parchment-lined 7″ springform pan.
To make the peanut butter layer:
  1. Scoop out the solid cream from 2 cans of coconut milk (refrigerated overnight to separate the cream). Add the cream to a large mixing bowl and whip until light and fluffy.
  2. In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.
  3. Fold pb mixture into the whipped cream.
  4. Spread 3/4 of the pb cream onto the crust. (Reserve 2-3 spoonfuls in a baggie for the topping)
To make the chocolate layer:
  1. Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
  2. Stir melted chocolate and cacao into the remaining pb cream.
  3. Pour chocolate layer on top of pb layer. (Optional: swirl layers with a knife. Snip off corner of baggie and pipe on reserved cream to decorate)
  4. Refrigerate cake about 4 hours, or until completely solid. Enjoy!
Recipe Notes

Refrigerate 2 cans of full-fat coconut milk overnight. The cream will solidify and separate from the water. (Save the water for a smoothie!)

I used a small springform pan to make this cheesecake. If you use a traditional 9″ pan, your cheesecake will be flatter, but still delish 😉

Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).

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