Vegan/Gluten Free RAW Peanut Butter Cheesecake

When I was growing up my favorite restaurant was the Cheesecake Factory. I loved looking at the cheesecake menu and trying to figure out which would be the perfect dessert for me. Of course I wanted all 50 of them! As great as it was, I always felt tired and sick afterwards…I guess 43g. of fat/30g. sugar, plus a whole lot of dairy will do that to you! I now keep Kosher so the days of  going to the Cheesecake Factor are long gone. Until I discovered this recipe, nothing came close to fulfilling that craving for rich creamy cheesecake.When I would go to people’s houses and they would serve a non dairy cheesecake, I would get so excited but after my first bite I would be very disappointed, sorry Tofutti, but you just don’t cut it! 

A few months ago I discovered the magical wonders of cashews. When they are soaked overnight they become creamy and are a perfect dairy subsitute. People love my  mac and cheese (made with a cashew cheese sauce) or my cashew chocolate  milkshakes. But I truly fell in love with this nut when I discovered how to make RAW CHEESECAKE. This isn’t just any cheesecake…this is mind blowing, amazing, lick the spoon and sides of the bowl yummy-ness (and not risk salmonella poisoning because there are no eggs)!

Chocolate Peanut Butter Cheesecake


Chill Time: 2 hours
Makes: 12 cupcakes

  • 1 1/2 cups raw cashews, soaked in water overnight, drained
  • 1/2 cup warm water
  • 3/4 cup coconut oil, melted
  • 3/4 cup maple syrup
  • 1/2 cup smooth, natural peanut butter
  • 1 cup unsweetened cocoa powder
  • 2 tbsp  vanilla
  • 1 to 2 tbsp apple cider vinegar
  • 1 tsp salt

Blend cashews and water first and then add everything else in. Blend until smooth. Pour into ramekins or cupcake liners and put in the fridge for at least 2 hours (or overnight). If you freeze it, just give it 20 min. to defrost. ENJOY!!!