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Raw Vegan Strawberry Peanut Butter Cheesecake | #vegan #glutenfree www.contentednesscooking.com

Raw Vegan Strawberry Peanut Butter Cheesecake

  • Author: Contentedness Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Raw
  • Cuisine: American
  • Diet: Vegan

Description

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.


Scale

Ingredients

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

Instructions

To make the Crust:

  1. 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:

  1. 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.

To serve:

  1. 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

  • Serving Size: 1 slice
  • Calories: 401
  • Sugar: 27 g
  • Sodium: 548 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 0.5 g
  • Protein: 6.9 g
  • Cholesterol: 0 g

Keywords: dessert, sweet snack, cake