14 Mar 2013

vanilla chocolate chunk cheesecake with peanut butter + coconut


This is my new favourite recipe, and you can probably see why. Chocolate, peanut butter, banana, coconut, vanilla - all in one gooey, decadent cheesecake. Just... YES. I made this for my boyfriend as an apology cake and I'm pretty sure it guarantees I am forgiven. Although I may have just jinxed it... Nawwwww. I'm good. Look at this thing. 


Seriously, make this for people who call you mean names for being vegan or eating healthy. They will never mock your diet choices again. It tastes so deliciously dirty. I crammed a piece into my mouth (sans cutlery) while moaning "OH. MY. GOSH." The boyfriend had two slices before it was even dinner time. 

A couple side notes: I sprinkled some date pieces, coconut flakes and cacao nibs throughout the layers for extra texture - I recommend doing this. The dates are chewy, the cacao nibs are crunchy, the coconut flakes are... coconut-y goodness. Also, I decorated the top with some chocolates I had made the day before. You can use my raw chocolate recipe here


vanilla chocolate chunk cheesecake with peanut butter + coconut: 

Crust:
1 cup oats (or buckwheat if you want it GF)
1 cup dates

Cheesecake:
2 or more bananas
1/4 cup melted coconut oil
2 cups cashews
1 1/2 cups dates
1/4 cup liquid sweetener, like maple syrup, if desired
Beans from one vanilla pod (or 1 teaspoon vanilla extract) 
Water, as needed
1/4 cup cacao or carob powder

Topping:
3 tablespoons raw chocolate
3 tablespoons raw peanut butter (or you can use regular - it's up to you)

To make the crust: process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge. 

To make the cheesecake: blend all ingredients - EXCEPT cacao or carob - until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao or carob in the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy! 

84 comments:

  1. Oh... my... god...

    I think I'd forgive you for murder if you made this for me. It looks FREAKIN' FANTASTIC!!

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  2. This looks delicious! But how do you make the topping? Peanut butter is not liquid, and it looks like it was liquid when you added the topping. Thanks!

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  3. Well. I'm speechless. The week before my birthday, I'm wondering what to make, and then this comes along. I really have no choice. The world has decided for me. Thankyou for posting this truly remarkable recipe - it's going to make my day.

    @Manja - raw peanut butter (the one that's just made out of 100% nuts) is runny. Otherwise you could heat up ordinary peanut butter in the microwave.

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  4. Oh my... That looks heavenly!!!! I'm so gonna try this one!
    xox Amy

    p.s. LOVE your blog. Just amazing....

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  5. Wow! This one looks divine. I am sure it tastes as delicious it possible can!!! Thanks for sharing.

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  6. Did you soak the cashews like in your other cheesecake recipes?

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    Replies
    1. Yes! - sorry I always forget to add that. Derp.

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    2. AnonymousJuly 09, 2015

      How long did you soak them for ?

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  7. This is sitting in my freezer right now. It looks absolutely wonderful. My birthday is coming up and this is very high on the list of possible cakes! Can't wait to try it!

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  8. [ Smiles ] It has been rumoured for years that cheesecake is fattening. Let us hope that I can get away with indulging in this vegan version of it.

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    Replies
    1. Haha rumours rumours. Either way - I love me some cashews and coconut oil.

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  9. im not sure mine will come out so pretty, but we will see!! thanks for this recipe <3 <3

    eatlovelivelove.blogspot.com

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    Replies
    1. Thanks! Haha who cares!? It's gonna taste great and that's what matters ;)

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  10. This is the best thing ever. My birthday is in June. I will inform my family that they must make me this cake.

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  11. Made this cake on Saturday and I loved it! Even my kids who don't like dates loved it! Thanks for a great recipe! Been looking for healthier recipes, especially ones that have coconut oil. My husband suffers from a Traumatic Brain Injury and I found out that coconut oil is highly recommended in the recovery process. Thanks again!

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    Replies
    1. Oh yay! I LOVE when I hear kids like my recipes because they are some tough critics! I also just smile at the image of little ones eating up whole food goodness. Wonderful - thank you.

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  12. I made this cheesecake yesterday and i have to say it's absolutely divine. I love it so much! I'm not a fan of peanut butter but it adds a whole new dimension to the cheesecake. It's rich and yummy.

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  13. Hey there! What size spring form pan did you use for this recipe? 9"? Thanks, and can't wait to try it :).

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    Replies
    1. Hi! I have an adjustable pan so it was about 8 inches. A normal 9 inch pan would work just fine though =)

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  14. Looks divine! My husband isn't super keen on banana though. Does this have a bananay taste? I was thinking about using your recipe for the vanilla cheesecake instead but I was worried the lemon in it wouldn't go well with the chocolate in this recipe. Any Ideas???

    Thanks!

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    Replies
    1. Nope that would be fine! Or you could just replace the banana with an avocado and more dates. It won't be EXACTLY the same, but it'll still taste pretty darn delicious =)

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  15. I made this and it's as good as you said. The combo of chocolate/banana/peanut butter is delicious. Definitely satisfies any craving for sweets. I'm the only one eating it though (which isn't necessarily a bad thing), so how long do you think it will last?

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    Replies
    1. Das what I like to hear =) Well since you are keeping it in the freezer, it could last for probably... a week or so? Luck you haha

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    2. It seems like most dessert recipes call for cashews....my son is severely allergic to them....can I used blanched almonds...or maybe soaked macadamia? I would love to make these desserts! :):)

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    3. Definitely! Either of those would work perfectly. =)

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  16. Helppppp! i can't find raw cashews where i live....i find raw almonds, raw peanuts, raw hazelnuts but NO raW cashews...wtf? i found cashews with oil and salt but i guess those aren't good for the recipe right?

    Can i use a substitute and not change the flavour and consistency of the cake?? like other nuts like Jolene said? maybe avocado? And how many?

    Thanks so muuuuuch! Your blog is kins of saving me!hahaha

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    Replies
    1. Blanched almonds (almonds with the skin removed) would be okay =)

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  17. I'm going to be making this on the weekend, and i can not wait.

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  18. made this last night for my parents' dinner party. It so amazing, so rich, filling and satisfying. No one could believe it was vegan, raw or sugar and flour free. Spreading this rawsome vegan love <3

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  19. AnonymousMay 03, 2013

    Can I leave it in the fridge after it has been in the freezer overnight? My freezer is in the basement :D

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    Replies
    1. Yeah that would be okay I think :)

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  20. MemomfiveMay 09, 2013

    A friend of mine made this for her daughters birthday party & it was so delicious! Therefore, I am making it for me for Mothers Day! I can't wait. One piece just wasn't enough. LOL

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  21. AnonymousMay 11, 2013

    I'M Making this right now !
    It's my Mother's Day present for my mom !
    Can't wait to taste it!

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  22. AnonymousMay 13, 2013

    This cheesecake was wonderful ! Simply amazing!

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  23. AnonymousMay 16, 2013

    Hey

    This looks so delicious so I'm going to make it for my sisters birthday.
    Can I replace the coconut oil with coconut milk and replace the sweetner with honey?
    I have some "stevia sweet" at home and it's 300-400 times more sweet than sugar, but it has a bit taste of licorice, so I'm a little bit worried about if the cake is going to taste like it. So do you recommend honey or stevia or non of them? :)

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    Replies
    1. Honey would be fine :)

      If you don't want to use coconut oil, just add more dates.

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    2. AnonymousMay 21, 2013

      Thanks for your answer :)

      Is it necessary to soak the cashews? If it is, how do you do it and for how many hours? :)

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    3. It is not necessary, but i recommend it. Soak them in water for about 3 hours, then rinse well :)

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  24. Hello! This looks delish!! It looks like there is a top layer of peanut butter? Or is that something else. Thanks!

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    Replies
    1. Yum! It has been in the freezer all night! I'll be adding the toppings later :-) can't wait!!

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  25. AnonymousJune 15, 2013

    Hi! I have been so excited to make this since seeing it today. I went and bought the few things I didn't have (or have enough of!). Got it in the freezer, cleared the kitchen then found the melted coconut oil waiting in the microwave!! I can't believe it! I really hope it turns out ok but if not, i guess I just need to try again ;) Thanks so much for sharing your amazing recipes. Kids and I had your raw pizzas for lunch. YUMMMMMMM!

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    Replies
    1. LOL! Uh oh. Hope it still tastes good.

      Thank you :)

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    2. AnonymousJune 15, 2013

      Oh it's delicious!!! Probably more dense than with the coconut oil but still yummy. Thank you! Trying to get rid of my chocolate addiction and I think I've found the answer ;)
      Cherie

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  26. AnonymousJuly 18, 2013

    Hey
    So I've just baught salted toasted cashews. Can I rinse the salt off and soak them still? So annoyedccouldn't find raw anywhere

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    Replies
    1. Oh man! I buy mine in bulk at a little Asian market by my house. Yes rinsing some of the salt off is a good idea. At the same time - a tiny bit of salt enhances the flavour!

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    2. AnonymousJuly 20, 2013

      It all worked out ok! I added a few extra things too and everyone was pretty happy :) thanks!!

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  27. Ali in BrooklynJuly 29, 2013

    I made this last weekend for my boyfriend's b-day. FAN-FREAKIN-TASTIC!! Every recipe of yours that I've tried has been superb. Thanks for your beautiful photos which keep me inspired in the kitchen!

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  28. AnonymousJuly 30, 2013

    Hi, are the bananas frozen or not? Thx!

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    Replies
    1. Nope, but if that's all you've got - that will work :)

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  29. Hi!! I was planning on making this for my boyfriends birthday but the problem is that he hates bananas.. I was wondering if there is anything you could swap them for? And btw, thanks for a awesome blog!

    xx, Helen

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    Replies
    1. Hmm I suggest you use young coconut meat instead, or avocado if you don't mind the colour being greenish. :)

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  30. what other kind of nut can you use? im doing a elmination diet and peanuts is part of that?

    i have made this before and it came out amazing.. but now peanuts are not allowed, but i liked the depth of flavors with the two nuts..

    thanks

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    1. Any other nut! Pecans and walnuts would work well.

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  31. Does it taste like actual cheesecake? Im vegetarian.. but I am not sure if this is will taste the same! Im trying to make one for someones birthday!

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    1. I haven't eaten cheesecake in years but what I do know is that EVERYONE loves this recipe, it tastes damn delicious, and it's LIKE cheesecake, but better :D

      Em

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  32. I would like to put my fork through the screen and eat this! :)

    http://adelicioustale.blogspot.com/

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  33. it's a torture looking through your blog and recipes. I have such a hard time choosing what to make/ recreate because I can literally taste them through the screen!!! ARGH. Will. Make. This. Now!!!!

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  34. Oh my god. This is fantastic! I was making it as a new year,s eve dessert and I ended up eating it with a spoon out of my blender: so delicious!

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  35. My crust isn't sticking together/hardening. Any suggestions?

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    Replies
    1. If that ever happens, add more dates... or coconut oil :)

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    2. Great! Thank you!

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  36. I made this cheesecake and loved the flavors but mine came out really dense and I'm not sure why, any idea what I might have done wrong?

    How did you get the peanut butter to look like it does in your pic?

    Thanks1

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  37. I made this a few days ago, and I'm still freaking out over how delicious it is. My husband loves it too, and he's very skeptical when it comes to healthy desserts. So far, I've made three recipes from your cookbook (including this one), and they have all been fantastic! Thank you so much for everything you share on your blog and in your book.
    Also, in case anyone is wondering, this recipe fits perfectly into three 4-inch springform pans.

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  38. I made this last night and it came out super dense and it looks like I didn't have enough "cake". The recipe says you don't have to add water, so I didn't but I'm thinking that might've been necessary.

    I also only soaked my cashews for 3 hours. Do they need to soak longer? I didn't realize I needed to do this until I had already started.

    I thought it still tasted pretty good but I know it didn't turn out how it was supposed to. Do you have any suggestions on how to get this fluffier?

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  39. Hi Emily,

    Firstly your website and recipes are amazing! So thank you :) I'm making this for my birthday (my mum was slightly offended I declined the usual cake haha then she saw this! ) if I don't have enough nuts can I use more banana? I'm using blanched almonds as I'm allergic to cashews.

    So so excited to try this!
    Thank you
    Sarah xxx

    Could I possibly

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  40. @Anonymous - yes that could work, or use more dates!

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  41. Hey Emily,

    I just wanted to say thank you. This turned out so well and it tested incredible! One of the best desserts I've ever tasted! My sceptic family loved it too :) can't wait to try more. We just had leftovers with coffee mmmmm

    Thank you, Sarah xxx

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  42. can you use date sugar or coconut sugar in place of dates or do you need the actual dates?

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  43. @charlene - no that'll work. :)

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  44. Hey. I'm getting ready to make this but I'm concerned about the dates.l in the filling. I usually only use them in crust bc they are so sticky. Are you sure they will purée into a cream with the rest of the ingredients? Is there anything special you do to ensure they don't stick? And what kind of dates do you use (medjool or deglet?) thanks so much! Looks amazing!

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  45. @Marisa Kaplan - no worries! It won't be sticky.

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  46. Hi Emily! This cake looks so sublime in literally every way possible! I am making this for a Christmas party this week and have two quick questions!
    1)After adding the chocolate coating and nut butter on top, could we simply store it in the fridge, or would it need to go back into the freezer to maintain shape?
    2)About how long should i take it out of the fridge or freezer prior to serving? I made a raw ice cream cake one time and took it out for 15 minutes before attempting to serve and it was still rock-hard!
    Thanks for your help, and looking forward to trying out this divine looking beauty!

    Rita xX

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  47. @Rita - it should be ok in the fridge :) If you leave it in the fridge for 30 minutes it should be good, or if it's in the freezer, take it out at least 30 minutes before serving. x

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  48. I loved the look and taste of the lemon lavender cheesecake but I'm sorry to say I'm not a big fan of this recipe. This wasn't as creamy, and the dates were overpowering for me. I see others really liked it. I was thinking of using the recipe for the lemon/lavendar and simply put in cacao instead.

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  49. I can't wait to make this! I love your Rawsome Vegan Baking cookbook!

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  50. Should I soak the cashews? Looks amazing!

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  51. Made this on the weekend, it was gone in 3 days for a family of 3..really good and it was hard not to have just one slice..but I have to say we are a family that does not eat a lot of sugar and I'm talking good sugars, I found it a bit too sweet :))

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