Peanut Butter Chocolate Cheesecake


Every once in awhile I get a special request for a certain dessert that someone in the family just has an insatiable craving for. Last week it was for a Peanut Butter Chocolate Cheesecake. I get the peanut butter and chocolate request often, but tend to stay away from peanut butter in general. Often with that request I will make an almond butter chocolate, or sunflower butter chocolate or even (as you’ve seen in previous posts) sesame butter (tahini) and chocolate recipes. This time however, I decided to give them exactly what they wanted – it’s okay (with me) to give-in every once in awhile! The result, I must say was outstanding. Reminiscent of long past childhood favorites like reese’s pieces, and deeply satisfying. If you take the time to make this recipe, you and your family or friends will be delighted!

If you make the recipe, take a picture and let me know how it went. Share in the comment section, and feel free to ask any questions. Love!

Peanut Butter Chocolate Cheesecake
Serves 16
If you are a peanut butter chocolate combo. lover you will flip out over this cheesecake!
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651 calories
35 g
0 g
55 g
11 g
22 g
145 g
242 g
10 g
0 g
29 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 651
Calories from Fat 466
% Daily Value *
Total Fat 55g
Saturated Fat 22g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 0mg
Sodium 242mg
Total Carbohydrates 35g
Dietary Fiber 4g
Sugars 10g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dark Chocolate Crust
  1. 1 ½ Cup Soaked and Dehydrated Pecans
  2. 1/3 Cup Medjool Dates, Packed
  3. ½ Cup + 2 Tbs. Cacao Powder
  4. ⅓ Cup Cacao Nibs
  5. scant ¼ tsp. High Mineral Sea Salt
  6. 1 tsp. Vanilla Powder
  7. Follow instructions for crust below.
  1. 3 Cups Soaked Cashews, Soak a heaping 2 cups of raw cashews in purified water overnight.
  2. 2 Cups Fresh or Store Bought Almond Milk,
  3. ½ cup + 2 Tbs. Coconut Blossom Nectar
  4. 2 Tbs. + 1 tsp. Lemon Juice
  5. 2 tsp. Vanilla Extract
  6. ½ tsp. Vanilla Powder
  7. ½ tsp. Sea salt
  8. Blend until smooth
  1. 1 Cup Melted Coconut Oil
  2. 3 Tbs. non-gmo Lecithin
  3. Blend again to incorporate and emulsify all ingredients.
  4. Pour out about 3 cups of the filling, leaving about 4 cups in the blender. Set the 3 cups aside.
To the blender add
  1. ½ Cup Fresh Ground Organic Peanut Butter
  2. 2 Tbs. Coconut Oil
  3. Blend to emulsify.
  4. Pour onto crust.
  5. Pour the filling that was set aside back into the blender.
To it add
  1. 2 oz. Cacao Powder, Weighed Measure
  2. ½ tsp Vanilla Extract
  3. Pinch of Salt
  4. Blend to incorporate.
  5. See below for incorporating your chocolate into your peanut butter.
For the Crust
  1. Have a 9 inch cheesecake pan prepared, and use a bit of coconut oil to grease the bottom and sides.
  2. Use a food processor to grind all of the ingredients into a powder.
  3. Keep processing a bit longer until the nuts release a bit of their oil, be sure not to overdo it because you will end up with a delicious chocolate nut butter!
  4. Once the nuts have created a bit of moisture try squeezing a bit together. If it holds together and breaks with a clean break it is ready. If not process a little further or add a few drops of water.
  5. Spread the crust loosely over the base of your pan, and press it flat to create a crust. If you choose to only cover the base it will be a thick crust. I like a thinner crust spreading and pressing the crust on the sides of the pan as well.
  6. Set your crust aside until your filling is ready.
  7. See above for filling instructions.
Swirl your Flavors
  1. Pour slowly into the peanut butter layer using a downward thrusting motion. You want to get the chocolate into the peanut butter, and beneath the surface.
  2. When you have about a cup left in the blender create a swirling design on the top of the cake.
  3. Tap the pan down to release any air bubbles, and use a chopstick pulling it through the colors to create a beautiful swirling design. Less is more with swirling, if you do too much the colors will blend too much.
  1. Be sure you allow at least 12 hours to set your cake. Preferably overnight when the fridge won't be opening and closing often.
  2. For some reason unknown to me, the chocolate layer sets quite quickly, but even after 6 hours the peanut butter filling can still be soft. If will set up, give it overnight, and all will be well! Enjoy!
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