Ingredients:

  • 12 oz (340 g) Vegan Chocolate Sandwich Cookies
  • 6 Tbsp (85 g) Vegan Butter, melted (or refined coconut oil)
  • 1/4 tsp Fine Sea Salt (for crust)
  • 2 cups (280 g) Raw Cashews (must be soaked)
  • 1 cup (250 g) Smooth Natural Peanut Butter
  • 3/4 cup (180 ml) Maple Syrup
  • 1/2 cup (120 ml) Full-Fat Coconut Milk (solid cream layer only)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Vanilla Extract
  • 1/2 tsp (2 g) Fine Sea Salt (for filling)
  • 1/2 cup (85 g) Vegan Dark Chocolate Chips
  • 1 tsp (5 ml) Refined Coconut Oil (for drizzle)
  • 1 cup (approx. 150 g) Chopped Vegan Peanut Butter Cups

Instructions:

  1. Preparation: Place raw cashews in a bowl and cover with boiling water. Let them soak for at least 4 hours, or preferably overnight. Drain thoroughly before use. Grease the sides of the 9-inch springform pan and line the base with parchment paper.
  2. The Chocolate Cookie Crust: Crush the chocolate cookies in a food processor until fine crumbs form. Transfer crumbs to a bowl, add melted vegan butter and salt, and stir until the mixture resembles wet sand.
  3. Press and Chill: Press the crumb mixture firmly and evenly into the prepared springform pan base. Place the crust in the freezer to set for 30 minutes while preparing the filling.
  4. The Peanut Butter Filling: Place the drained cashews, peanut butter, maple syrup, lemon juice, coconut cream (the solid part of the chilled canned milk), vanilla, and salt into a high-speed blender.
  5. Achieve Smoothness: Blend on high, scraping down the sides, until the mixture is perfectly smooth and creamy (3–5 minutes). Adjust sweetness or tang as needed. Avoid adding too much liquid.
  6. Assembly and Chilling: Retrieve the chilled crust. Pour the peanut butter filling over the crust. Gently tap the pan on the counter to release air bubbles. Cover loosely and refrigerate for a minimum of 8 hours, or ideally overnight, until completely firm.
  7. Garnish: Just before serving, melt the vegan chocolate chips and refined coconut oil together until smooth. Remove the cheesecake from the springform pan. Drizzle the chocolate mixture artistically over the top. Scatter the chopped vegan peanut butter cups over the surface.
  8. Serve: Slice the cheesecake using a sharp knife dipped in hot water (wipe dry between slices for a clean cut) and serve immediately.