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.
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 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!!!!😍🤩
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’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 😅
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!
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!
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.
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 🤭
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!
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.
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..
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!
"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?
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 😋
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
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.
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 🙂
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.
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
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?
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 🙂
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 🙂
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.
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.
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.
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 👍
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.
This looks like a winner for Mother's Day!
Never even heard of peanut butter cheesecake until I saw this video. There is, indeed, a God who loves us.
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.
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!!
I think I'm going to make It in muffin tins. And love that mousse as a spreadable butter!!
Gurl, you knocked this out of the ballpark!
This lady is such an inspiration!!
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!
Jill, you’re killing it with these amazing desserts! Thank you for this one, I can’t wait to make it.
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 😅
Thank you for teaching us the delicious magic of cashews. So versatile!
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!
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 make your brownies every other week, but this is my new favorite! My whole family loved this!
Thank You so much for this delicious cheesecake, I made I for my dinner guests and they loved it.
OOOOO, yum! looks amazingly delicious!
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'll definitely prepare this during the week, our FIRST summerweather has arrived in France... it's finally WARM. Thank you for the lovely recipe!!
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! 🤗
I had Blendtech before but working with Vitamix is sooo much easier, thank you for your delicious recepies!
I so love peanut butter and chocolate ! Thank you and God bless !!!
SOUNDS AND LOOKS DELICIOUS, GOING TO TRY IT THIS WEEK
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 ❤️
Very nice. Looks delicious. I will make it. Thanks.
I agree with @Tito V comment, I’m craving cake at 8am as well. Certainly excited to try this in the future!
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 🤭
I love peanutbutter and chocolate 😋
Have to try this one.
Looks delish! Gotta try.
Since this was published on my birthday I will have to try it! Love your cookbook BTW! Thanks again!
I love all your sweets!!
Just loved.
Pb and Chocolate my favorite combo 😍. And this is healthy ❤😊.
Another win from this amazing channel!!
Thank you Jill, love all your recipes!
Wow! Yum!! Personally, I can eat that in one sitting!!! Thanks. 🙂🙏
Aw nice, this keeps me wanting to maintain a wfpb diet! :)
I made it and it's so so delicious and yummy!! Easy to make too... :) thank you JIll
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!
Oohh.. I’m going to try this in mini muffin tin??
Fabulous idea
Portion control
How about a lower fat version? Maybe PB Pure and silken tofu? Not sure about what can be substituted for the crust.
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.
This cheese cake looks so tasty and delicious
That looks awesome 👏🏼 Thank you for sharing ☺️👍🏼
I just made this & mine is in the freezer waiting for me :) thank you!
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..
Great looking recipe! 😋
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!
❤️🌱🕊Jill!! Oh my stars!! Thanks for this!! Yep, for Mother’s Day.👏👏👏
Actually easy to make! This is great, thanks!
Oh my gosh, it looks so so yummy! Thank you.
I’m speechless😭😭
"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!
What if u don’t have a springform pan?
You can line a cake tin with parchment
All your recipes look soooo good. Need to start making them haha
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 😋
Beautiful you Today.. !! Great recipe!
Okay my mouth is watering 😋!!
This looks so 😋 💖
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
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 love your recipes!
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!
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 🙂
Looks good Jill but it won't work for me because i have no self control over small portions.
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😢.
Made this today. DELISH!!
YUM!
Will this get too soft if it sits out on a buffet?
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.
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
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
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
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 subbed the cashews for tofu and have this sitting in my freezer
If using date paste instead of whole dates, how much would be the equivalent of the paste to whole dates?
I grind up my Cashews in a Coffee grinder - gets it finer than my blender can.
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!
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!!
Where does the cheesecake flavor come from?
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?
How would you tweak the recipe if you were using a 9 inch dish?
I could still be the same amount of filling but I would 1 1/2 the crust amount 👍
Greetings please can I substitute peanut butter with
Almond butter, thanks for the answer..
Absolutely 👍
Can you use any other nut besides cashews?
Almonds
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.
Do you wrap it to place back in freezer
No
You’re making me want dessert at 8am! 😂
Mission accomplished 😉
🙌
Ditto!
How long will it last in the freezer?
A couple months 👍
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.
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
Wonder if you could freeze half? ☺️ so as not to eat it all? 😋🤭
Absolutely
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!
Can you use a food processor?
Yes, but I find that the mixture doesn’t get quite as smooth
Oh YUMMMMMMM ❤💕❤
What other flour would work well with this? We have some almond allergies in my family. Thank you!
Cashew flour
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.
Could you bake the crust for 10 mins or so and let it cool before adding the filling? Or it only works as a raw crust? Thank you
You could do either 👍
Can you use something else for almond flour, like oatflour?
I think so!
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!!
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. 👍