OIL-FREE VEGAN CHOCOLATE PEANUT BUTTER CHEESECAKE 🤯 Minds will be blown!
HTML-код
- Опубликовано: 26 авг 2024
- Are you ready for the most decadent Whole Food Plant Based Vegan Chocolate Peanut Butter Cheesecake ever created? This easy to make raw cheesecake recipe is going to blow your mind. The velvety smooth filling is perfectly balanced with the nutty sweetness of the crust. This is no low-calorie treat though so please slice off your portion accordingly!
★★★ BECOME A SUPPORTING MEMBER! ★★★
Help us keep this show free for everyone by becoming a supporting member!
» JOIN MEMBERSHIP: community.plan...
PRINTABLE RECIPE 🖨️
» plantbasedcook...
LINKS FROM THE SHOW
» My Vegan Yogurt Recipe: plantbasedcook...
OUR NEW COOKBOOK!!! 📖
» plantbasedcook...
RECOMMENDED BOOKS
» How Not to Diet: amzn.to/30i63on
» How Not to Die: amzn.to/2FCNF02
EQUIPMENT WE USE
» Our Kitchen Setup: www.amazon.com...
» Our Production Tools to Make the Show: www.amazon.com...
CONNECT WITH US
» 28 Days Plant Based Made Easy Course: community.plan...
» Plant Based Made Easy Community Membership: community.plan...
» The Whole Food Plant Based Cooking Show Recipe Website: plantbasedcook...
» Follow Us on Instagram: / wholefoodplantbasedcoo...
#plantbasedcooking #vegan #veganrecipes #govegan
This looks like a winner for Mother's Day!
That looks delicious and so simple. Unfortunately I don't know "moderation" so I could never imagine myself having a taste or even a small portion without polishing off the whole thing! For me it's far easier to eliminate temptations than to torture myself with them... though I will definitely make this for an occasion where others will polish it off before I get a chance to! lol
I was thinking the same thing.
Meh if it’s yer birthday have it and enjoy it, 😊
I’m the same! Would just reserve these for birthdays or other special occasions where I can have help finishing it off. Meanwhile idk why I tempt/ torture myself watching these videos in advance 😅
Hi from Milan in ITALY 🇮🇹🇮🇹🇮🇹🇮🇹. I'm not a vegan but I love your recipes and your smooth voice is so relaxing!
Thanks for the good job! 🤗
Your cakes are the best. They are even tastier than the egg/butter/cream kinds and have no sugarfat hangover. I think I have found my next birthday cake!!
I was thinking the SAME thing! Happy birthday to me 😋
i know I am pretty off topic but does anyone know of a good place to watch newly released tv shows online?
@Jon Kaysen Try Flixzone. You can find it by googling =)
@Javier Miguel Yea, I have been watching on FlixZone for years myself :D
@Javier Miguel thank you, signed up and it seems like they got a lot of movies there :) I really appreciate it!!
Holy moly this is so good. I added some maple syrup, cacao nibs and the juice of a lemon, because cheesecake has that hint of acidic taste. (slowly poured it into the mixture as it turned in the blender so it didn't end up with curdled cashew milk.)
My only regret is not doubling the crust because there wasn't enough crust to filling ratio.
I made this for our family's late Easter celebration and it was sooooo good! I made it the day before so left it out for 20 minutes before serving it and if was just the perfect texture!@. Oh and the crust? WOW it is better than graham cracker crust and much healthier!!! I added crushed peanuts and very dark chocolate shavings on the top to dress it up for our holiday! Thank you Jill! Nailed it!!!!😍🤩
Hi Brenda, happy to hear you all enjoyed it!
Never even heard of peanut butter cheesecake until I saw this video. There is, indeed, a God who loves us.
Gurl, you knocked this out of the ballpark!
I tried this recipe by using some substitutions and I baked it. I used tofu instead of cashews, oats instead of almond flour and PB2 instead of peanut butter. I love this recipe! Thank you!
Fantastic!
I think I'm going to make It in muffin tins. And love that mousse as a spreadable butter!!
Jill, you’re killing it with these amazing desserts! Thank you for this one, I can’t wait to make it.
This lady is such an inspiration!!
Thank you for teaching us the delicious magic of cashews. So versatile!
I make your brownies every other week, but this is my new favorite! My whole family loved this!
The next time I have all the ingredients (minus the almond flour - almonds don't sit with me well...probably will replace with walnuts), I am SO making this!!! I love chocolate and peanut butter myself.
I’m speechless😭😭
Here I am intermittent fasting today and watching you eat that yummy dessert. I have to make it after the fast!
I’m a sucker for chocolate peanut butter anything!
Me too ❤️
Thank You so much for this delicious cheesecake, I made I for my dinner guests and they loved it.
I had Blendtech before but working with Vitamix is sooo much easier, thank you for your delicious recepies!
Pb and Chocolate my favorite combo 😍. And this is healthy ❤😊.
Wow! Yum!! Personally, I can eat that in one sitting!!! Thanks. 🙂🙏
I'll definitely prepare this during the week, our FIRST summerweather has arrived in France... it's finally WARM. Thank you for the lovely recipe!!
Oohh.. I’m going to try this in mini muffin tin??
Fabulous idea
Portion control
SOUNDS AND LOOKS DELICIOUS, GOING TO TRY IT THIS WEEK
I agree with @Tito V comment, I’m craving cake at 8am as well. Certainly excited to try this in the future!
Aw nice, this keeps me wanting to maintain a wfpb diet! :)
I made this recipe and it was wonderful! I used a regular household blender, but put the nuts and dates through the food processor first - it still took a long time in the blender with lots of mixing and scraping, but it worked! I did add a pinch of salt and a teaspoon of maple syrup to season it a little more to my taste. Otherwise, I didn't change a thing. Great recipe!
Looks delish! Gotta try.
Actually all commercial peanut butters contain added oil. It's a dirty secret in the industry. They are allowed to add peanut oil and not put it on the label because technically it comes from peanuts, so the ingredient list can just say "peanuts." This also applies to other nut/seed butters. That's why commercial peanut butters always have that thick layer of oil at the top of the jar. To prove it to yourself, try this: grind your own nuts (either using a good home blender or one of those special grind-your-own peanut butter stations at the local health food store, and allow the butter to sit for a while. You'll never see a thick layer of oil form at the top like you will on a jar of commercial nut butter.
I don’t know how you stay thin Jill. Your recipes are delicious but so calorie dense. I can imagine you must do a lot of tasting as you develop them. Looks delicious! Peanut butter and chocolate 😋
I love all your sweets!!
Very nice. Looks delicious. I will make it. Thanks.
Since this was published on my birthday I will have to try it! Love your cookbook BTW! Thanks again!
I so love peanut butter and chocolate ! Thank you and God bless !!!
That looks awesome 👏🏼 Thank you for sharing ☺️👍🏼
I just made this & mine is in the freezer waiting for me :) thank you!
I love peanutbutter and chocolate 😋
Have to try this one.
Great looking recipe! 😋
Another win from this amazing channel!!
Thank you Jill, love all your recipes!
Actually easy to make! This is great, thanks!
❤️🌱🕊Jill!! Oh my stars!! Thanks for this!! Yep, for Mother’s Day.👏👏👏
I made it and it's so so delicious and yummy!! Easy to make too... :) thank you JIll
All your recipes look soooo good. Need to start making them haha
This cheese cake looks so tasty and delicious
Praise the LORD for creating interesting ingredients like vegetables!
Oh my gosh, it looks so so yummy! Thank you.
I've been wanting a cookbook from you. I didn't know you had one. I love that you've also included a Kindle version. Although, $1.99 is very generous I don't think I would've batted an eye even if it was $5 🙂
Just loved.
This looks so 😋 💖
I love your recipes!
Yet another ingenious, amazing recipe from you! I am wondering, can I maybe swap out 1/2 the cashews for 1/2 part silken/firm tofu instead for a successful result? Cos I have tried cashew-based desserts in the past - too heavy for me lol. Thanks in advance if anybody here can share some insight!
That's looks so delicious. My wife is using coconut oil for all raw cakes, she said it's not going to stick together otherwise, now I'll challenge her to try this. Thanks for the recipe.
For the nuts we should always soak them to remove the enzyme inhibitors.
P.S. I hate the eating part at the end 🤭
Okay my mouth is watering 😋!!
Cannot wait to try this! Just might have to make a cheesecake for Mother's Day.
Dates are pretty expensive for the area where I live - even at the health-food store it's pricey. So I use organic Stevia ... I don't eat it/use it every day, so I find it's a reasonable alternative
You could try raisins to replace the dates. Raisins are relatively cheaper than dates.
Yes, raisins are a great alternative
That would be a perfect birthday cake! I love it! It's amazing. I love chocolate and peanut butter. It breaks my heart that medjoul dates are so expensive. I live in a small town in Patagonia, Argentina. There is only one place in town where you can buy medjoul dates but they are ridiculously expensive. All the same I think your recipe is brilliant! I'm unfortunate to live far away from a big city like Buenos Aires where you can find cheaper products.
Jill, which plant-based sweeteners would you recommend for Andrea? Would something from this list work? 100% pure maple syrup.
Pure maple sugar (dehydrated maple syrup)
Date sugar (dehydrated dates)
Molasses.
Pureed fruits -unsweetened. (Example unsweetened applesauce).
Brown Rice Syrup.
@@CassieDavis613 Thanks for the suggestions ❤️
Try raisins
@@margariteolmos3457 Good idea. Thanks!
"Small slice... that's about all you can handle..." sounds like a challenge!
Looks divine!
Question: Does it need to be served at a semi-frozen state? Theoretically, if it's not consumed at one sitting, should it be stored frozen or refrigerated?
You can store it in the fridge and it stays firm for up to a week 👍
@@wholefoodplantbasedcookingshow thank you!
How about a lower fat version? Maybe PB Pure and silken tofu? Not sure about what can be substituted for the crust.
Hey Jill thanks yes thats make sense for nuts can become soggy...
Would you have a Date Caramel Topping recipe for this cute Cheesecake?
(Maybe the Turtle Cake one with less water to make it more dense?)
Otherwise do you think "crunchy" Peanut Butter would be good for filling?
Last I went to your website and Congratulations for the updates you made on recipes pages with "Metric" added!
I spent so much time to convert on Cronometer by the past 😅!
Great idea!
Made this today. DELISH!!
You’re making me want dessert at 8am! 😂
Mission accomplished 😉
🙌
Ditto!
i cant wait to try this! ive been doing plant based for 2wks(except the eggs my chickens lay) & sweets were the first to go😢.
i subbed the cashews for tofu and have this sitting in my freezer
Hi, I wonder what substitutes could be used to make this nut free ? ( love your channel guys thank you for all your awesome recipes ) 🙂
I think the only way to eliminate some of the nuts is replacing the almond flour in the crust with rolled oats. But as for the cashews you need them for that stability and creamy thick texture she mentioned. I don’t think beans replacement here can work at all
Beautiful you Today.. !! Great recipe!
Hey Jill,
If I remove Cacao Powder how many ml Total for Soy Milk I need please?
I already made your great Peanut Butter Cheesecake twice (one time with Hazelnut butter it tastes like Nutella!!)
Awesome each time!
But now I would like to try without Cocoa powder...and using thick part of Coconut Milk can to substitute Peanut Butter maybe..
Hello and thank you for this recipe! I wonder, would it be OK to soak the dates first and also, could I use cashew butter in place of whole cashews?
Yes you can soak the dates. I haven’t tried using cashew butter. Not sure if it would set up firmly
YUM!
Can you adopt me please I’m 34 it’s OK. You’re the coolest mom ever
I think I love you! As a former peanut M&M consumer and Reeces peanut butter cup addict I am always looking for a chocolate peanut butter fix. Hmm, maybe this will be my birthday cake this year.
Hey Jil,
Days coming are birthdays preparation!
Your Cheesecake is top priority ..Hazelnut version this time 😉
Have a question about Dates..
I have many varieties at home as I love them and eat much as a Daily STAPLE now..
Medjool classic (sticky and chewy)
Medjool Juicy from Israël they call it "bonbon" as this variety melt in mouth without chewing!
Barhi and Sukari which are creamy soft with Caramel taste amazing!
But for a Cheesecake Filling with good texture and good set up..
You would say Dates with sticky chewy texture, or Creamy soft ones (melty texture)?
Many thanks dear Jill
Henri 🙂
Honestly, either would work
I grind up my Cashews in a Coffee grinder - gets it finer than my blender can.
Jill, could I use 4 cups cashews instead of 2 cups? The reason for this is because I want to make this cake but also your recent raspberry cheesecake cake recipe which calls for 4 cups. I’d like to HALF one recipe and make 2 smaller versions of each cheesecake. Sadly, I noticed that the cashew amounts are very different. Should I just stick to each recipe and make 2 full sized cakes?
The chocolate peanut butter cheesecake is made in a smaller pan so it is half the size of the classic cheesecake. You could just half the classic recipe and make it in the same size pan as the chocolate peanut butter one.
Is this the "cocoa powder' truly cocoa powder, or is it cacao and if it is not cacao how to I adjust for it. thanks?
I vote to call it a “chocolate peanut butter cashew cake”!
What if u don’t have a springform pan?
You can line a cake tin with parchment
Hey Jill, I was thinking adding some Nuts as topping (Peanuts or Hazelnuts depending the Nut butter I will use in the filling...).
But do you recommend to add Nuts just before serving?
Or to let the filling set in the freezer 30min or more, then adding the Nuts and let in the freezer until the day to serve?
Best put on before serving so they don’t get soggy
Oh YUMMMMMMM ❤💕❤
That looks yummy! 😋 I will try it tomorrow! 😁
Looks good Jill but it won't work for me because i have no self control over small portions.
Only you Jill make Cheesecakes without Coconut oil Congratulations!
But why everyone else use oil??
Your Cheesecakes perfectly stand on without it and are way healthier like this and so Creamy and Sweet with Dates!
I already make this Cheesecake and will again for sure!
But for variety, can we substitute peanut butter by Hazelnut to make a kind of Nutella Cheesecake? Even Almond flour by Hazelnuts?
And a Filling with Almond flour or soaked blanched Almonds instead of Cashews would be possible?
We can talk about it on PM😉
But thanks so much for all your work and sharing..
Friendly
Henri 🙂
Yes for changing out the peanut butter for hazelnut. That would be delicious. Blanched soaked almonds can replace the cashews. I haven’t tried using almond flour for the filling.
@@wholefoodplantbasedcookingshow Hey Jill thanks and happy you validate for hazelnut butter sure it should be Delicious!
I already made your original recipe with Peanut Butter and was awesome!
(Can we remove Chocolate Powder for more Peanut Butter taste?)
For blanched Almonds soaked like Cashews?
I also had the idea to substitute with Coconut Butter (Coconut Manna from Nutiva if you know..?
As a Coconut Lover you should it is so taaasty!)
Naturaly sweetened and natural fat unlike Coconut oil!
It works about the same but texture more creamy and harden quickly..
Do you think it could set up well the feeling of this Cheesecake?
Or Coconut Milk/Cream option to substitute Peanut Butter?
(Thick part of the Can I guess..?)
Please let me know as usual..thanks! 😉
Looks great! If I don't add any cocoa, then what should I reduce the amount of soy milk added to? Thanks!
1/4 - 1/2 cup
@@wholefoodplantbasedcookingshow Thank you for responding! 😀
@@wholefoodplantbasedcookingshow Do you mean you remove or you use a total of 1/4 or 1/2cup for the Filling?
I have your book and I'm loving your recipes, however many of your recipes contain dates and I love dates but I don't use individual dates, I use date paste, which is single ingredient and very handy, but I'm not sure how to compare the number of dates you specify in your recipes to the amount of date paste I should be using.
Online it says it’s a 1:1 ratio to replace the dates with date paste but I would say to use s bit less date paste.
Hi Jill, any suggestions on a springform pan that isn't non stick? I try my best to steer clear those. Looks amazing as always, thanks!
You can always line the sides and bottom with parchment so you don’t have to worry.
@@wholefoodplantbasedcookingshow Alright, thanks so much, I will try it soon!!
This looks delicious Jill! How long did you leave it to rest/defrost on the counter after you took it out of the freezer? X
15 minutes or so
Amazing! This looks absolutely divine! Have you found a spring-form pan with a non-toxic coating? I have not been able to find one that does not have a questionable non-stick coating. Years ago, we got rid of all of our non-stick products because of this. Maybe you've found a good one?
You can always line them with parchment but other than that, here is a stainless steel set I found
amzn.to/2QZrY3i
@@wholefoodplantbasedcookingshow thank you, Jill! Just put it in my cart!
Hi. Looks so good! How do you store it? Back in freezer or fridge? Thanks
I keep it in the fridge once it is done in the freezer and it is good for about a week. 👍
Do you have to use a small spring formed pan? Could you use muffin tins? I have a larger spring formed pan I think. Looks yummy! My favorite 2 ingredients-peanut butter and chocolate!
It will work in muffin tins and a larger pan. If you use the larger pan you might have to increase the crust ingredients. Probably not double, but maybe 1 1/2 times. For the muffins tins you should line them first 👍
@@wholefoodplantbasedcookingshow thank you!
It looks like your hand and your pinky have healed pretty well. I sure hope so it looks like you are gripping your utensils more naturally. 🙂
I still can’t make a solid fist after 2 years and the joints are super stiff in the morning but everything is functional 👍
Will this get too soft if it sits out on a buffet?
Hi Jill,
Is it possible to remove Cacao powder to feel more the Peanut Butter taste?
Or substitute Cacao powder with melted Dark or Vegan Chocolate?
For Crust, Peanuts can substitute Almond Flour?
Nutribullet can blend Oats to have flour without hurting and scratch the blender sides?
(I thought we always have to use at least a minimum liquid in Nutribullet)
Thanks in advance!
Henri 🙂
Yes, yes and yes
@@wholefoodplantbasedcookingshow 😅 Nothing to add you are very nice as usual thanks!
This looks fantastic! Can you substitute avocado for the cashews?
Sorry, I haven’t tried that
I made this once in a loaf pan which worked great but would like to make this again in m 7" springform pan so it looks nice for my husband's birthday this weekend. What is the height of your pan? It appears to be taller than mine. Thanks! By the way, this is DELICIOUS!!!!
It is 3 inches tall on the outside and 2 1/2 inches on the inside
do u have a low fat version of this? i need to lose weight but love sweets. I also have the idea to put this into cupcake pan so its already small portions.
Try frozen nice cream made with frozen banana on top of the date/nut crust. Fraction of the fat. But tasty. You could also do a layer of white (just banana) and layers of blue /pink (berries), or even green (spinach) and/or chocolate. On the other hand, Jill's recipe is a "cheese"cake, which, by definition, is higher fat and looks absolutely delicious.
If using date paste instead of whole dates, how much would be the equivalent of the paste to whole dates?
Wonder if you could freeze half? ☺️ so as not to eat it all? 😋🤭
Absolutely
Hi, I so love your shows. Your cheesecake looks yummy. The only thing is that I have a peanut allergy.
You can use almond butter
@@wholefoodplantbasedcookingshow or hazelnut for the nutella flavor!
@@wholefoodplantbasedcookingshow thank for your help
@@malinikrishnamurti1768 thanks for your help
Should you store this in the fridge or freezer once you’ve cut into it??
It will keep in the fridge but it will be very soft. If you keep it in the freezer, I would slice it and put it back in the freezer so that you can take a slice out at a time instead of having to thaw the entire cake each time.
@@wholefoodplantbasedcookingshow thank you!!
Can you use any other nut besides cashews?
Almonds