Recipes

Food for wholesome living

NO BAKE Peanut butter cheesecake!

Aug 29, 2017

YES, you read that correctly! PEANUT BUTTER CHEESECAKE!

This recipe happened purely by accident really, It was that ‘end of the month’ grocery cupboard scenario, where you look in and wonder what the heck you can make! My cream cheese had turned the corner. I had forgotten it at the back of the fridge and it was two days over its best before. It had a slight tang and reminded me immediately of that cheese cake tang. I suddenly just had to concoct a cheesecake and I morphed into somewhat of a ‘mad scientist’. This I blame my mama for, she also makes concoctions in the kitchen and they are usually her best work, and then she can’t remember what she put in the dish! Oi vey, its genetic! This time I took note of my additions and sifted through my pantry for things that would work well with my tangy cream cheese. Here is what happened. The result is delectable and completely family approved (my hubby, my inlaws and my kids…and me too!)

What you will need for the filling:

1x 250g tub lancewood plain cream cheese (for a dairy free version, soak 1 cup cashews overnight in water and blend till smooth!)

1 tin coconut cream (I use lifestyle brand) left in fridge to solidify.

2 heaped tbsp nut butter/no sugar added peanut butter.

1 tbsp raw honey.

for the base:

15 medjool dates, or dates soaked overnight in rooibos tea.

1 cup coconut flour (I use lemcke)

2 tbsp rye rusk crumbs (I made a batch and used the bits left in the cookie jar!) Finely crushed almonds/cashews would work here too!

2 tbsps melted coconut oil.

Here’s how:

for the base. Blend the dates until puree’d. Now add in the coconut flour and rusk crumbs or almonds and cashews. Mix well. Lastly add the melted coconut oil, and mix until a nice dough forms. Press this dough into the bottom of a cake tin (with the bottom thingy that comes out.) Place that in the fridge so long.

for the filling: Whisk the coconut cream until peaks form. The colder it is, the easier it whisks. In a separate bowl, mix the cream cheese and peanut butter until smooth. Once you have peaks forming on your coconut cream, slowly fold it into the cream cheese mix! THAT’S it!