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Saturday, 17 June 2017

Vegan peanut butter cheesecake ft Perk!er

Vegan, RAW gluten-free, wheat-free
This irresistible cheesecake is the perfect treat for peanut lovers! 
The first time I served this cheesecake to friends and family, they went crazy over it! 
I, myself LOVE peanuts and have recently become obsessed with the new Perk!er peanut & quinoa bars and wanted to include them into a recipe.

Perk!er make delicious & healthy quinoa and sprouted bars which are cram packed full of nutritious, organic ingredients and not forgetting mouth-watering flavour.
My ultimate favourite is the peanut bar! Oh,'s out of this world good. If you like Peanuts, you will become OBSESSED!
This bar got me thinking and I decided to make a peanut butter inspired cheesecake including the Perk!er bars into the base and for decoration. It tastes absolutely exquisite. If you like peanuts, you need to make this!!! 
This is a show-stopping dessert which will be gone within minutes of serving, grab a slice while you can! 

Preparation- 5 minutes
Freezing time- 2-4 hours
Serves- 12
Level- Easy

Ingredients for the base
-100g pitted/de-stoned dates
- 4 Perk!er peanut bars (or you could use 120g of peanuts)
-1 tablespoon of coconut oil (melted)

Ingredients for the filling
-200g of cashew nuts (soaked overnight)
-110ml of coconut oil (melted)
-30ml of maple syrup
-3 tablespoons of peanut butter (I used organic)
-100ml of water
-Pinch of salt

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

-Dark chocolate
-Perk!er peanut bars (cut into chunks)

To make the base
Step 1- Line a cake tin with greaseproof paper.

Step 2- De-seed/pit the dates and add them into a food processor/blender along with the peanut bars and melted coconut oil.

Whizz up until crumbly.
Step 3- Press the mixture into the lined cake tin and pop into the freezer whilst you prepare the filling.

To make the cheesecake filling

Step 1-  Place the soaked cashew nuts, melted coconut oil, maple syrup, peanut butter, water and salt and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 2- Pour the cheesecake layer onto the base and tap the tin on the worktop to remove any air bubbles and level.

Place the cheesecake into the freezer for 2-4 hours (can be left overnight) to set.

To decorate, I chopped up some of the peanut Perk!er bars, sprinkled over some peanuts and added a drizzle of dark chocolate.

Absolutely delicious!!!  

To serve, fully defrost the cheesecake for a few hours (3-4 hours) until thoroughly defrosted.
Slice and enjoy!

Store in a sealed container in the fridge. Best enjoyed within 3 days.


Find where you can pick up the new bars

Check out the awesome Perkier website here
It's full of information & is easy to navigate about products & their ingredients

Discover Perkier on social media-

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Holly Jade 

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