Peanut Butter Cheesecake

peanut butter cheesecake

I scream for Peanut Butter!! If you haven’t guessed already, I am peanut butter obsessed…how do I know this? Well, I add it to any food I can, I put it in all of my smoothies, I always have multiple jars of it in my pantry and there is never an inappropriate time to have a spoonful. It’s such a versatile thing and the best thing is that it’s also good for you. Despite its high calorie and fat content peanut butter is a staple that is healthy. The fats contained in it are of the “good” variety (think avocados) and it’s really high in protein, helping keeping you full and energized longer. Anyone else getting hungry reading this? Now you can put it in a delicious clean cheesecake.



1 cup of cashews

1 cup of almond flour

2 cups of dates (soaked for ten minutes in boiling hot water)

4 tablespoons of coconut oil (melted)

4 tablespoons of dark chocolate chips

2 tablespoons of cacao or cocoa powder

2 teaspoons of vanilla

Pinch of salt


1 cup of smooth natural peanut butter (I used Pic’s)

¾ cup of cold water

½ cup of coconut oil (melted)

½ cup of honey maple flavoured syrup 

Pinch of salt

Garnish (optional):

Handful of dark chocolate chips
Teaspoon of melted coconut oil 


This recipe takes a little bit of preparation, but it is worth the wait!

First up you need to prepare the base and leave that to set. To prepare the base…

Mix cashews and almond flour in blender.

When the dates have been soaked and drained, add the remaining base ingredients and blend until mixture sticks together nicely.

Press firmly and evenly into a nice dessert plate and place in the fridge to set and leave for at least 3-4 hours (use baking paper to allow easy removal of the cheesecake).

Put all of the filling ingredients in your blender and mix until you get a very smooth consistency.

Pour the filling over the set base and chill in the freezer for at least 4 hours. 

To make the chocolate garnish melt the dark chocolate chips and coconut oil on a low heat on the stove top.

Pour the mixture into a small plastic bag and use it like a piping bag - making whatever swirls you wish and leave it to harden (approx. 10 minutes).

Serve and enjoy!!

Keep any left overs in the freezer. Let it sit out for 10 minutes before serving.  


These are for the mixture. To figure out values for each piece, simply divide these numbers by how many pieces of cake were cut.


FAT= 350g

CARBS= 457g (of which 352g are sugar)