So tomorrow (eeks, tomorrow?!) I fly to NYC for a fun-filled weekend. I am presenting at The Seed event in Soho at 10:45 am on Sunday morning. My trusty presentation companion -> miss Gena Hamshaw of Choosing Raw of course. The topic -> smoothies!
So I'm kinda in crazy-busy mode this afternoon as I pack, run errands, confirm travel plans and pamper my kitty as much as possible because she gets so sad when I leave her. And today, just before I fly out the door I am sharing something I know you all will love. My Triple Peanut Butter Swirl Vegan Cheesecake...
This Post. Cheesecake first (dessert first rule) and a few fun quips below the recipe like...
HHL tees!! *yay* *yay* *yay*
Cheesecake and a snoozing kitty. Happiness!
This dessert is SO easy to make because you literally just crush the crust, blend the ingredients and chill until it firms up enough to slice.
Peanut Butta Lova. I debated adding chocolate chips to this recipe. Peanut butter and chocolate just goes together so well, right? But sometimes I just want straight up, buttery, nutty, creamy, salty-sweet, caramel-colored peanut butter flavor. This recipe does PB three ways..
1. The crust. The crust is crushed vegan peanut butter cereal. You could use Barbara's Bakery Peanut Butter Puffins or Peanut Butter Bumpers or another vegan peanut butter corn or rice-based cereal. Gluten-free friendly recipe. The crust gets a little crumbly upon slicing, but I don't mind if you don't.
2. The cheesecake. Peanut butter-infused cream cheese based cheesecake. Like I said, this is an "easy version" recipe - not from scratch. So I use 2 tubs of vegan cream cheese to lead the way. If you want to get all fancy and make a cashew-based cheesecake from scratch, go for it. This recipe for Lemon Cashew Cheesecake will give you an idea of how to do that.
3. The swirl. The swirl on top is velvety melted peanut butter combined with a hint of maple or agave syrup for sweetness. Simple and rich. It really brings home the bold peanut bitter flavor in this recipe.
Choco-holics: OK I know you guys are out there and hollering at me "where's the chocolate?!?" Actually maybe that was my husband. Well if you want the rich flavor or cacao in this recipe here is what you can do: simply plop some mini vegan chocolate chips right into the cheesecake before chilling. Swirl them in if you want them deep in the cheesecake. Another option is to do a chocolate cookie crust. And the third option is to swirl in melted chocolate chips. Add a bit of coconut oil to the melty mixture to ease pouring and melting. Chocolate-and peanut butter - done and done.
PB-holics like me, you could even add some peanut butter caramel over top too..
Triple Peanut Butter Swirl Vegan Cheesecake
vegan, makes one cheesecake - used a 9" pie dish
16 oz. vegan cream cheese (2 standard tubs)
7 oz. virgin coconut oil
6 oz. liquid sweetener (I used maple syrup .. agave works too)
4 oz. creamy salted or unsalted peanut butter
swirl:
2 tablespoon peanut butter
2 teaspoon coconut oil
2 teaspoon liquid sweetener
crust:
¾ cup crushed vegan peanut butter cereal
1 teaspoon coconut oil to thickly "grease" pie dish
Lighten it up: This is a rich dessert! A tiny slice goes a long way. But if you crave a lighter cheesecake, you can reduce the oil to ⅓ - ½ cup without compromising the taste at all. The texture will simply be a bit softer and less buttery.
Directions:
1. Add the vegan cream cheese, oil and peanut butter to a small bowl. Microwave until warm, room temperature. You want the oil to be almost melted or melted and the cream cheese and peanut butter to be at least room temperature. This ensures a smooth blend. And cold ingredients will turn the coconut oil back to its hard state and prevent a smooth blend.
2. Add the warmed ingredients plus the sweetener to a blender or fp. Blend until smooth.
3. Grease your pie crust and add a thick slather of coconut oil. Press the crushed cereal into the dish. (I crushed my cereal in my Vitamix) You want a fine powder.
4. Pour the cream cheese mixture over top the crust.
5. Warm the swirl mixture in the microwave until it is at a pourable state. Then drizzle it over top the cheesecake and around the edges however you'd like. Use a blunt knife or toothpick to further swirl the peanut butter into the cheesecake. Do not over swirl or the color will become muddled.
6. Place your dish in the fridge and wait! In about 1-2 hours it should be fully cooled and ready to slice. You can speed up this process by placing it first in the freezer for ten minutes.
7. Serve: I like to allow my cheesecake to warm up a bit before serving (if I use the full fat recipe above). If you used less oil, your cheesecake will probably be on the softer side. But if it is a bit hard, simply warm on the counter for 15-20 minutes and it will soften up nicely.
Want to make it even MORE amazing?? Drizzle some peanut butter caramel on top! QUAD-PEANUT BUTTER bliss. 🙂
More quips...
SO excited, these will very soon be for sale here on HHL. Super soft. LOVE them..
Upgrade! I just upgraded to the Canon 6D camera! I sold my beloved 7D and bought this snazzy new 6D. I love it. (Nerdy post with my new best friend #nomakeup #PhotoNerd)
What I want to do..
6D vs 7D Canon. The difference is slight, but impressive enough to make me feel excited about the upgrade. I know a lot of you ask me about "what I shoot on" well here is what is currently on my camera. I bought this lens about 8 months ago and have not taken it off my camera since! I adore it. It is not a zoom lens, which I was used to, but it lets in tons of light and I just love the artistic versatility of the photos. My toys on Amazon if you are interested..
♥Galilea♥ says
Hello I know this is an old post, but by any chance can I use just regular sugar for the cheesecake and maybe some almond milk to replace the liquid sweetener? Really want to make this for Christmas...it looks amazing *0*
Sarah says
I just made this tonight and it was SO amazing-delicious rich and creamy peanut butter flavor without any of the heaviness of traditional cheesecake! I'll definitely be saving this impressive recipe for family gatherings, thanks for the awesome recipe!
Kayli Schattner says
Wow! Looks so delicious and fabulous that it's Vegan!
Kaitlin says
I LOVED this and so did my family. I made an Oreo crust and sprinkled mini chocolate chips throughout. I also put all the peanut butter on top, instead of mixing it in the cheesecake batter...so peanutty and yummy!
Thanks for another great recipe! I will be making this again soon because there weren't any leftovers 😀
Kelley Elkins says
This desert is amazing. I made it for the first time this week. It is so rich that it has lasted for at least 4 desserts for a family of 5! Mine may have been sweeter than the average since I used a combination of maple cream and honey for the sweetener. To the drizzle topping I added vegan chocolate chips. It was simply mouthwatering. I am going to definitely try the "from scratch" method of this recipe in the future! Thank you for all of the great recipes!
Kathy Patalsky says
aw well you could absolutely make this cheesecake using just vegan cream cheese. You could either bake it .... or you could use my cashew method to make a raw cheesecake. It might not chill quite as firm, but soft and delicious...
Kathy Patalsky says
LOVE it yes.
Kathy Patalsky says
Well the cream cheese container is 8oz. So if you want to be sneaky you can use the emptied containers to "wing it" for measuring... easy!
Kathy Patalsky says
It was a fun presentation! 🙂 Thanks!!
Kathy Patalsky says
thanks! Hope you had a great wknd too!
Kathy Patalsky says
thanks!
Kathy Patalsky says
The event was fun and I always love being back in NYC. Rainy weekend but cozy for sure!
Kathy Patalsky says
Thanks! NYC was fun, check out my wrap-up post!
Kathy Patalsky says
posted!
Kathy Patalsky says
aw thanks! Yes we need to do more vids. But we live in separate cities right now so not so easy. Sad. But thanks for the enthusiasm!!! Someday....
Kathy Patalsky says
thanks John!
Kathy Patalsky says
Hm I like tofutti and Trader Joe's "Not Cream Cheese" .. or called something like that. Really all the vegan cream cheeses are pretty similar. Tofutti is probably the driest brand. The coconut oil based brands are usually the softest. Try a few before you commit to a fave.
Kathy Patalsky says
thanks!
Kathy Patalsky says
maybe!
Kathy Patalsky says
they are not organic or hemp. But made in USA! And my tee printers are vegan, which I just love! Hope to have more tee options in future but starting slow.
Kathy Patalsky says
now! see latest posts...
Kathy Patalsky says
Thanks!
wizzythestick says
Don't you just love the 6D since I got mine we are joined at the hip. Lovely cheesecake, looks totally addictive
Yvonne Baugh says
How do I know what actually measures any of these things you give in ounces!? I haven't a clue...... Surely I am not the only one? Or even if I am - please help. 🙂 ALSO--carmel. is that actual carmel candy type stuff? does it have a lot of sugar in it? Thx
Molly (Based on a Sprue Story) says
The cheesecake looks so good! And I appreciate all of the options you give for adapting it, too. A maple-PB swirl sounds like the perfect topping. Hope you're enjoying your time here in the Big Apple and that your presentation tomorrow goes well!
Paula Saardchit says
Oh my gosh this sounds amazing! Peanut butter and cheesecake are two of my favorite things so I can't wait to try this out. Thank you for sharing it. Have a wonderful weekend 🙂
Therawfoodsisters.com says
Looks totally out of ths world! Mouth watering! Good luck in New York 🙂 Enjoy your tie!
GlutenFreeHappyTummy says
oh wow...this is sheer deliciousness! You'll be in my neighborhood in NYC! Have fun! sounds like a neat event!
Abby @ Heart of a Baker says
Woo hoo!!! Love this and so jealous that you will be in NYC, I wanted to go soo badly!
brittany says
Also, totally getting "the shirt" when you post it!!!!
brittany says
Oh. My. Gosh!!!! You are going to see Gena!??! Can you guys film more Summer Eats duo videos while you are in town!??!?! I watch and re-watch the others ALL. THE. TIME. I am always looking to make fresh-tasting vegan meals and i LOVE LOVE the video on packing healthy lunches--I watch them over and over to stay inspired about summer, packed lunches, and easy, healthy, vegan food. K, but seriously, I would absolutely drool over another episode of the Kathy-Gena show. You guys inspire me to keep going with this vegan 'thang!
John Hartil says
My mouth is watering just looking at this...!!!
Cindy says
I would love to know what brand vegan cream cheese you use and recommend. Also, love the shirt! Can't wait for it.
Taylor says
The cheesecake looks AMAZING! I love anything with peanut butter. I will probably add a chocolate swirl on top but the pb caramel sauce is very tempting too...And I love the t-shirts! Especially the grey. Can't wait to get one 🙂
Kate B. says
Love the t-shirts! Any hope of a t-shirt giveaway? (((hint, hint, hint)
saniel says
Looks yummy. R the shirts vegan,organic cotton,hemp?
Beth says
When will the t-shirts be available for sale :)??
Lauren Sykes says
I can't have coconut oil, which is truly disappointing since so many of your recipes call for it. Any suggestions for substitutes? Almonds are also out. Would love to make this for my pb-addict hubby!
Warm Vanilla Sugar says
This looks so freaking good!! Oh how I love a PB pie!