Raw Vegan Cheesecake With Peanut Butter-Chocolate topping

October 12, 2021
This is one of my all-time favorite raw vegan cheesecake recipes. I mean, what can go wrong with peanut butter and chocolate? :) It tastes like cake and ice cream at the same time and i can't think of anything better than that. This recipe is very easy, it's quickly made and does not require a ton of ingredients.
raw vegan cheesecake with peanut butter drizzle and chocolate chips

Raw Vegan Cheesecake With Peanut Butter-Chocolate topping

Recipe Type: Sweets
utensils YIELDS 1 cake
herb graphic for recipe card
  • For the Crust:
  • 1 Cup Oats
  • 1 Cup Pitted Dates
  • For the Cheesecake:
  • 3 Bananas
  • 2–3 Cups Raw Cashews
  • 1 1/2 Cups Pitted Dates
  • 1/4 Cup Melted Coconut Oil
  • 1/4 Cup Cacao Powder
  • 1/4 Cup Liquid Sweetener
  • For the Topping:
  • 3–4 Tablespoons Melted Peanut Butter
  • 3–4 Tablespoons Melted Chocolate
        graphic for recipe card


Before you start: Let the cashews soak in water, depending on how strong your food processor is.

For the crust:

1. Pulse the oats in a food processor into flour.

2. Add the dates and pulse until everything sticks together (can still be a bit crumbly and have some larger date pieces if you like that).

3. Press into the bottom of a springform and put it in the fridge or freezer.

For the cheesecake:

1. Blend all ingredients, except the cacao powder, together until everything is smooth. (You can add a bit of water or another banana to alter the consistency a bit.

2. Transfer half of the batter to a bowl.

3. Now add the cacao powder and blend again to create a chocolate layer

4. Take our the crust and start spreading the vanilla and chocolate layer on top, alternating the different layers.

5. Store the cake in the freezer for a couple of hours or overnight.

6. Drizzle with peanut butter and chocolate sauce or add some chocolate sprinkles.


Note: the raw cheesecake is not very thick but it is extremely filling. If you want, you can make more of the cheesecake layer to make it bigger. 🙂

You can store it in the freezer as long as you want so you always have some cake ready! 🙂


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Photo: Rebecca Willems

Rebecca Willems
A self-described queer vegan feminist, Rebecca is also trying to live a more zero-waste and minimalist life. During her undergraduate and graduate studies she put a lot of focus on sustainability, LGBTQ+ rights and gender issues across the globe. Having lived on 5 continents in many different cultures and being an avid traveler, she loves to learn about new cultures, learn languages, and try all the amazing vegan food across the world.


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