PEANUT BUTTER CUP CHEESECAKE {DAIRY FREE}

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I know you’re looking at this and thinking “Has Sarah spent the weekend stranded on a deserted island smoking weed?! OMG!”  The short answer: No.  BUT, if I had, this is most certainly what I’d want my rescuers to feed me on the helicopter ride to safety!  Because you guys, PEANUT BUTTER CUP CHEESECAKE!  Let me elaborate on this: a crispy chocolate crust, peanut butter cheesecake, chopped peanut butter cups and a chocolate drizzle.  If you’re still reading this and haven’t rushed straight to the kitchen to whip this up than you’re a better human than I.  xx- Sarah

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PEANUT BUTTER CUP CHEESECAKE {DAIRY FREE}

Yield: 12 peanut butter cups, one peanut butter cheesecake

PEANUT BUTTER CUP CHEESECAKE {DAIRY FREE}

Ingredients

  • CRUST:
  • 2 tablespoons cacao
  • 1.5 cups brown rice crisps
  • 2 merjool dates, pitted
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • CHEESCAKE:
  • 6 tablespoon coconut oil
  • 2 cups of cashews, soaked for at least 3 hours
  • 2/3 cup natural peanut butter
  • 7 tablespoons maple syrup
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup water
  • PEANUT BUTTER CUPS:
  • 1 cup brown rice crisps
  • 1 cup natural peanut butter
  • 1 tablespoon and 1/6 cup maple syrup
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1 cup cacao
  • Maldon Salt

Instructions

  • CRUST:
  • In a high speed food processor combine cacao and brown rice crisps, pulse until mixture is medium-fine consistency.
  • Add honey, 1 tablespoon coconut oil and merjool dates to blender.
  • Transfer mixture into a 6 inch spring form pan and press firmly into bottom to create the crust.
  • CHEESECAKE:
  • Combine water, salt, cashews, peanut butter, maple syrup, lemon juice and 6 tablespoons coconut oil in a food processor.
  • Process until mixture is smooth and creamy, scraping down the sides as you go.
  • Spoon mixture into spring pan, spread evenly.
  • Freeze for a minimum of 4 hours before serving.
  • PEANUT BUTTER CUPS:
  • Line a small cupcake tray with mini cupcake liners.
  • Pulse rice crisps in a food processor until a medium-fine consistency is achieved.
  • In a mixing bowl combine peanut butter and rice crisps.
  • Add 1 tablespoon maple syrup and salt, stirring well.
  • In a small mixing bowl combine 1/6 cup maple syrup, cacao, and coconut oil.
  • Spoon chocolate mixture into bottom of liners.
  • Scoop out a small-medium size spoonful of peanut butter mixture and place on top of chocolate.
  • Cover peanut butter with more chocolate.
  • Sprinkle the cups with Maldon salt and freeze for at least 3 hours.
  • Set aside leftover chocolate to drizzle over the cake.
  • ASSEMBLY OF CAKE:
  • Remove frozen cake and let sit for at 5-10 minutes before serving.
  • Chop peanut butter cups and place on top of cake.
  • Use leftover chocolate from the peanut butter cups, heating slightly to melt if necessary, and drizzle over the cake. Sprinkle liberally with Maldon salt.
  • Store leftover cake in the freezer.

Notes

Don't be intimidated by the long list of instructions and multiple steps- this is really insanely easy to throw together and I think it's pretty much fail-proof!

http://ahouseinthehills.com/2014/05/19/peanut-butter-cup-cheesecake-diary-free/

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Reader Comments

    • Sarah Yates|

      I don’t think you need a special occasion (I certainly didn’t have one for any of the three pieces I ate this weekend!) 🙂

      Reply
  2. Jennifer|

    Looks so yummy!!! Now, at the risk of sounding like the spelling police…the top of the post says Diary not Dairy 🙂

    Reply
    • Sarah Yates|

      Jennifer, THANK YOU!! Ugh, I hate spelling mistakes and most when they’re in the title. Desperately need a copy editor!!! 🙂 Thank you for standing in! xx

      Reply
      • Jennifer|

        I can be your copy editor!!!! I was born for that job! I find spelling mistakes everywhere! I guess I am the spelling police, LOL!!! xo

        Reply
        • Sarah Yates|

          Be my spelling editor, PLEASE!!!!!!! I LOVE the spelling police, spelling errors are my enemy and I swear it’s so much harder to spot them when they’re my own! 🙂

          Reply
    • Sarah Yates|

      You are MOSt welcome Amy! Everyone deserves this deliciousness in their life! 🙂

      Reply
  9. Lauren|

    I always thought you were so nice, but you are so EVIL!!! This looks HEAVENLY!!! My mouth is watering. And my favorite part “Store leftover cake in the freezer.” HAHAHAHA

    Reply
    • Sarah Yates|

      haha Lauren! I am totally evil!!! And you’re so right about leftover cake, what a joke! 🙂

      Reply
    • Sarah Yates|

      This is pretty much made up of plants and nuts and fruits- so I would say HECK YES to it being healthy! 🙂

      Reply
  12. Karina|

    In your situation you are fully entitled to eat all the sweets in the world if that makes you feel better. The cake is beautiful and I hope so are your days.

    Reply
  14. Lauren|

    Hi, I’m not sure what are brown rice crisps? I live in Australia and here they would be like a cracker type thing for dip but I think that may seem strange in a cake! Thanks

    Reply
  15. Katie McC|

    These look delish! I can’t wait to try and make this for my family and friends.

    Reply
  16. Nausheen|

    My friend made this for me for my birthday a few months ago and it was delicious! Amazing recipe, thanks so much 🙂

    Reply
    • Sarah Yates|

      Oh I’m So happy you liked it and it was part of your birthday celebrations!!! xx

      Reply
  17. Maria|

    Can I ask what are you soaking the cashews in? 2 cups of cashews soaked for 3 hours. Soaked in what?

    Sorry but I don’t understand

    This looks fantastic and my grandson loves cheesecake ,any kind
    Thanks
    Maria

    Reply
  18. Paula|

    Hey just wanted to say how amazing this recipe is. Made it for christmas – my first one dairy free! And WOW this was worth being dairy free for! When making the peanut butter cups I didn’t have mini cups so Blended the whole lot together and put inside greased muffin tray and refrigerated then grated them on top of cake. Have left over peanut cups to eat now (yum!!!!).

    Oh and soaking cashews: I just put them into a bowl and covered with hot water and then drained water off and put into blender then measured the water they were soaking in up to 1/2 cup as per recipe.

    Thank you for bringing some chocolate rich fun to my christmas!

    Reply
  19. Joanne|

    Made this recipe for the first time for my daughter’s birthday!!! Super easy and so delicious!

    Reply
  21. Kimberly|

    Can I substitute something for the cashews? My daughter can’t have them.

    Reply