This is Emily from PrettyPies.com and I’m so thrilled to share one particular of my favourite recipe makeovers: Peanut Butter Cup Cheesecake! Undeniably one particular of the most well-known taste combos Ever. So why not make it much healthier using total food items?

This cheesecake is like a big Reece’s cup, but devoid of all the processed ingredients. It has a chewy chocolate crust, a layer of sweet peanut butter product adopted by a decadent layer of chocolate product on major. Oh, the irresistible creaminess! #getinmybelly

Two minutes is all you have to have to make the crust. Just blitz some almonds, dates and cacao in a food processor and you’ll instantly have a chocolatey cookie crust. NO baking needed. (I could just eat the crust all by by itself. Yum!)

No dairy, no sugar, no flour, no eggs?? You won’t miss them! This vegan cheesecake is produced with coconut product, and coconut oil. Not a admirer of coconut? No worries– you simply cannot flavor it! All you’ll flavor are the prosperous flavors of peanut butter and chocolate melting in your mouth.

Go in excess of, Reece’s! There’s a far better way to get a peanut butter chocolate correct. 😉

Emily Spain is a mother of two littles, wife and creator of PrettyPies.com— scrumptious desserts: quite from the within out. She’s a total-food fanatic, coconut lover, and veggie-hiding ninja. You can observe her on Fb, Instagram and Pinterest.

Peanut Butter Cup Cheesecake

Emily Spain

Yields 12 slices

Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake Vegan, GF
All the flavors and deliciousness of Reece’s in a dairy-free cheesecake!

30 minPrep Time

four hrCook Time

four hr, 30 Total Time

Conserve Recipe

Print Recipe

Elements

Recommendations

To make the crust:

1. Pulse the ingredients collectively in a food processor. Push into a parchment-lined 7" springform pan.

To make the peanut butter layer:

2. Scoop out the sound product from 2 cans of coconut milk into a significant mixing bowl and whip right until light-weight and fluffy.
3. In a saucepan, melt collectively the remaining ingredients on medium heat and whisk smooth.
4. Fold pb combination into the whipped product.
5. Distribute 3/four of the pb product onto the crust, preserving the remaining ¼ portion to make the chocolate layer.
6. Optional: Spot 2-3 spoonfuls of pb product in a baggie for topping.

To make the chocolate layer:

7. Soften chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
8. Stir the melted chocolate and cacao (to flavor) into the remaining 1/four of pb product.
9. Pour chocolate layer on major of pb layer. (Optional: swirl levels with a knife. Snip off corner of baggie and pipe on reserved product to decorate)
10. Refrigerate about four hours, or right until wholly sound. Appreciate!

Delicacies: Dessert | Recipe Form: Vegan, Gluten Totally free, Paleo

Notes

You may have to have to use 2 cans of full-extra fat coconut milk that have been refrigerated overnight (or a bare minimum of four hours). The product will solidify and independent from the water. (Conserve the water for a smoothie!)

I made use of a tiny 7” springform pan to make this cheesecake. If you use a traditional nine" pan, your cheesecake will be flatter, but however delish!

You can also make this in a muffin pan lined with parchment, wrappers, or silicone, for particular person parts. Fantastic for a celebration!

Continue to keep refrigerated or frozen (tightly covered). Should previous in the fridge at minimum a 7 days (or several months if frozen).

6.6.15

http://mywholefoodlife.com/2017/03/05/peanut-butter-cup-cheesecake/

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