Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

There are a couple of things in life that should never ever be half-assed and your birthday cheesecake is definitely one of them.

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

Crunchy salted caramel crust? Check! A layer of creamy chocolate mousse? You bet! Followed by the most unreal peanut toffee layer? PLEASE. And another layer of vanilla mousse? Gimme gimme gimme.

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake


Then there’s this peanut butter explosion topping featuring lots of protein balls (two flavours so you cannot complain!), raw chocolates and heart-shaped brownie bites. Which are, of course, all drizzled with extra peanut butter because, in case you haven’t realised by now: I love peanut butter. A lot.

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

I’m not going to lie and say how this cheesecake is super easy to make and how it isn’t pricey at all (hahahaha I WISH). If you’re planning on making this, make sure it’s an special occasion and that you have enough time to complete all the steps without rushing. Rushing = no bueno. Taking it step-by-step = sí bueno. 

Got it?

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

Honestly now: if you guys like peanut butter (and by “like” I mean “peanut butter fills your soul with love and joy and all things pure and glorious and makes you want to backflip into the sun fueled by its sweet, salty glory”), you’re going to fall head over heels I’m telling you.

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

Also, that chocolate layer? Sweet Jesus! So creamy, velvety and smooth that I still can’t seem to believe that I made that with by shitty food-processor. Luck of the birthday girl I guess????

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

Last but not least, there’s this monstrous protein ball topping. All drizzled with, yes you’ve guessed it, extra peanut butter. You’ll find the recipe for the protein balls here. Better than anything you could buy!

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake

And before I went on and about for like 70000 words more about how much I love this cheesecake, I think I’m actually going to leave now. I’m travelling to the UK next week and, surprisingly enough, I haven’t packed a thing yet. So much stuff to get done I’m getting worried ahhhhh. Adiós babes. See you soon with another fabulous post! 😉

Raw Salted Caramel Peanut Butter Chocolate Vanilla Cheesecake
Serves 16
Hands down the most delicious vegan cheesecake ever!
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For the crust
  1. 25 deglet noir dates (170 grams pitted)
  2. 150 grams roasted nuts
  3. 3 tbsp. maple syrup
  4. 2 tbsp. almond milk
  5. 1 tbsp. vanilla extract
  6. 30 grams rolled oats
For the chocolate layer
  1. 200 grams raw cashews
  2. 2 tbsp. almond milk
  3. 1 tbsp. vanilla extract
  4. 2 tbsp. coconut cream
  5. 3 tbsp. cacao powder
  6. 90 grams maple syrup
  7. 35 grams coconut oil, melted
  8. 2 tbsp. organic sugar (optional)
For the peanut butter layer
  1. 250 grams peanut butter
  2. 4 tbsp. almond milk
  3. 3 tbsp. coconut cream
  4. 80 grams organic sugar
  5. 1 tbsp. vanilla extract
  6. 25 grams coconut oil
For the vanilla layer
  1. 200 grams raw cashews
  2. 90 grams organic sugar
  3. 4 tbsp. almond milk
  4. 1 tbsp. vanilla extract
  5. 3 tbsp. coconut cream
  6. 60 grams coconut oil
For the topping
  1. Protein balls
  2. Extra peanut butter
  3. Melted Chocolate
  4. Granola
For the crust
  1. Blend dates and vanilla extract in a food processor until a paste forms.
  2. Remove paste from food processor and add the nuts. Pulse until they're reduced to flour.
  3. Add in the dates, milk, maple syrup and oats and pulse until combined.
  4. Press crust into a springform baking pan lined with baking paper and set aside to chill.
For the chocolate layer
  1. Soak the cashews in water overnight.
  2. Blend soaked cashews (without the water) until smooth.
  3. Add in milk, vanilla, cream, maple syrup and melted coconut oil and pulse until smooth.
  4. Add in cacao and sugar and pulse until smooth.
  5. Pour batter on top of the crust and chill for at least 2-3 hours until set before you pour in the next layer.
For the peanut butter layer
  1. Blend all of the ingredients together until smooth.
  2. Pour batter on top of the chocolate layer and chill for 2-3 hours.
For the vanilla layer
  1. Soak cashews overnight.
  2. Blend cashews until smooth.
  3. Add in milk, cream, melted coconut oil and vanilla and pulse until smooth.
  4. Add in sugar and blend again.
  5. Pour on top of the peanut butter layer and chill for 2-3 hours.
To assemble
  1. Make sure that the cheesecake is completely chilled while unmolding it.
  2. Top with protein balls, chocolates and anything which floats your boat, really.
  3. Drizzle with peanut butter and melted chocolate and enjoy!
earthly taste http://honeyandfigskitchen.com/
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3 Comments

  • Reply Karen @ Seasonal Cravings July 25, 2016 at 2:24 pm

    OMG! Gorgeous!

  • Reply superfitbabe July 25, 2016 at 5:03 pm

    Happy birthday Consuelo! You always give it your best BEST shot when it’s on your big day :) hope you enjoyed your lovely birthday and peanut butter chocolate cheesecake!

  • Reply whiskandshout July 25, 2016 at 7:29 pm

    This is absolutely unreal, Consuelo! Cheesecake is my favorite dessert too and I can’t get over how delicious this looks :) Pinning!

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