This Raw Vegan Strawberry Peanut Butter Cheesecake is my first attempt at a vegan cheesecake – and a raw cheesecake on top. The crust is an easy mix of peanuts and medjool dates, the filling made from peanut butter, silken tofu, topped with pureed strawberries. This no-bake cheesecake recipe has all the PB&J vibes that are so addictive.
I’m so excited to share this easy recipe from my first attempt to make a no-bake vegan cheesecake today. A Peanut Butter Cheesecake on top. I hope you all are just as excited and will enjoy this as much as I do.
This recipe is not only vegan, gluten free – no, it’s even oil-free and raw. And yes, you only need 3 easy steps to make it from only 6 ingredients, nothing more or anything special.
This includes a strawberry topping that complete the Peanut Butter and Jelly (PB&J) flavors of this easy vegan cheesecake.
There are so many cheesecake recipes out there. But creating a cheesecake recipe which is vegan, gluten free, raw, and oil free with only a few ingredients is another level.
The only fat in this completely no-bake recipe comes from the peanuts (in the crust) and peanut butter (in the filling). No added fats like coconut oil or vegan butter is needed. My Raw Vegan Strawberry Peanut Butter Cheesecake is also a time saver.
You don’t need to bake this cheesecake, the preparation is straightforward.
To make the crust, all you need is a blender or food processor. Put peanuts and medjool dates in and process until you obtain a rough crumble. Make sure that the peanuts and dates are well mixed, then transfer it into a springform (I used a 7 inch/18 cm).
Note it is important to use medjool dates here: unlike regular dried dates, they do not need to soak before processing. If you use regular dates, please make sure to soak them first for around 30 minutes before using them. The dates are essential for this recipe because they add a natural sweetness to the crust and make the peanut crumble stick together.
When you transfer the crust, press it firmly into the baking form. Otherwise, the bottom will come loose and your no-bake cake will fall into pieces.
Peanut butter is the main ingredient for the filling. Of course having pure peanut butter would make a somewhat less than ideal filling, I mixed in silken tofu.
Process it together with the PB and a little bit of maple syrup in the bowl of a blender until you obtain a smooth and creamy mixture. Put the filling over the dough in the springform and distribute it evenly. Put the cake in the refrigerator let chill for at least 4 hours until served.
Just before serving, you can make the pureed strawberry jelly for the cheesecake. Because this is also totally raw, no cooking or other skills are required.
Just put the strawberries in a bowl of blender, again along with a bit of maple syrup and optional vanilla powder. Process until smooth and put some jelly to your own taste over the cake.
Benefits of my Strawberry Peanut Butter Cheesecake
The raw Vegan Strawberry Peanut Butter Cheesecake we just made not only tastes fantastic, rich, creamy, luscious, is filling and so easy to make with just 6 ingredients – there is also some really good nutritional value inside.
Silken tofu is high in protein and low in fat. Please make sure you buy organic and non gmo. The topping is made from strawberries, which are full of amazing health benefits. Check out what good you do for yourself by eating strawberries in this article 19 Best Benefits Of Strawberries For Skin, Hair, And Health.
One final advice: when you shop for peanut butter, make sure to chose one which only contains peanuts and no add-ons like oil or sugar.
I’m pretty sure you will love this Raw Vegan Strawberry Peanut Butter Cheesecake recipe as much as I do. It couldn’t be easier to make a luscious and delicious cheesecake.
You have it all: a creamy, beautiful, delicious with a fantastic topping. 6 ingredients, 3 easy steps – no bake, just raw and straightforward.
For the Crust
- 2 1/2 cups (300 g) unsalted peanuts
- 10 medjool dates, pitted
For the Filling:
- 14 oz (400 g) silken tofu
- 1 1/2 cups (375 g) +1 Tbs peanut butter, no preservatives
- 2 Tbs maple syrup
For the Strawberry Topping:
- 14 oz (400 g) strawberries
- 1 Tbs maple syrup
- 1 Tbs vanilla powder, optional
To make the Crust:
- Put peanuts and medjool dates in a blender or food processor and process until you obtain a rough crumble. Make sure that the peanuts and dates are well mixed, then transfer into a springform (I used a 7 inch/18 cm). Press it firmly into the baking form. If you use regular dates instead of medjool, soak them first for around 30 minutes before using them.
To make the Filling:
- Process the peanut butter together with the silken tofu and maple syrup in a blender until you obtain a smooth and creamy mixture. Put the filling over the dough in the springform and distribute it evenly. Put the cake in the refrigerator let chill for at least 4 hours until served.
- Put the strawberries in a bowl of blender, again along with a bit of maple syrup and optional vanilla powder. Process until smooth and put some jelly to your own taste over the cake.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 401Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 548mgCarbohydrates: 32gFiber: 0.5gSugar: 27gProtein: 6.9g