Caramel Peanut Butter Cheesecake

Caramel Peanut Butter Cheesecake

This week I decided to go for a classic… peanut butter. A Caramel Peanut Butter Cheesecake. This is so darn good! If you love caramel, peanut butter and chocolate this one is for you!

If you would prefer watch it as a video check it out over on my YouTube channel 😉


What you need

For the Caramel Layer;

10 Pitted Dates

2 heaped tbsp of peanut butter

1/2 cup water

1 tbsp of vanilla extract

For the Base;

2 cups of Walnuts (or any other nuts you would like)

10 more dates!

2 heaped tbsp of peanut butter

2 heaped tbsp of cacao powder (I used Pacari)

For the Chocolate Cream;

2 cups of soaked cashews

10 (even more) dates!

1 tbsp of vanilla

1 cup of nut milk (you could also use soy milk or another other milk substitute, or even water if you would prefer to not use alternatives)


What You Do

Step 1; I personally like to do the caramel first as it means I don’t need to clean my processor twice! I use the small part of the kitchen aid and make the caramel sauce. To do this you need to add all your ingredients into he food processor and blitz… easy as pie? Or should I say cheesecake.

Step 2; Add more water to the sauce if needed until it forms the wanted consistency, I like mine to be fairly thick as it is easier to spread and sets quicker!

Step 3; Set the caramel sauce aside and start on your base layer. In the larger part of my food processor I add all the base ingredients. And blend! It should form a nice crumbly but sticky/damp texture.

Step 4; Put this mixture into your pan of choice, I am using a 10 inch cake pan but you can use smaller, larger or individual pans, thats the nice thing about baking, or fake baking. You can do what ever you prefer ;). Press the mixture down inside the pan of choice. Using the back of the spoon so that it forms a solid base for your cheesecake.

Step 5; Pour over your caramel mixture and spread evenly.

Step 6; Time to bake the cream layer. Again.. need I repeat? Add the cream ingredients to the blender… and blend! (Rinse out your food processor if you only have one like me)

Step 7; Add the chocolate cream onto the base and caramel sauce and spread evenly. Top with anything you prefer. I personally quite like this one plain as it is intense in flavour alone!

Step 8; Refirdgerate for a few hours to help set the cream and then freeze. If you are wanting to eat directly from the fridge I would suggest 8 hours before the cream will be completely set! I like to cut it into slices and freeze on a plate. Then taking a slice out of the freezer each time you want one as it lasts longer this way and is quicker than defrosting the whole cake. It takes around half an hour to defrost back into a cheesecake texture!

IMG_1526_FotorHope you have enjoyed this recipe! Let me know if you have given it a go. Keep your eyes peeled for more raw recipes coming soon!


Much Love




You May Also Like These;

Raw Chocolate Coconut Mousse cake

Raspberry Ripple Coconut Crumble Cheesecake

Zingy Raw Lemon Cheesecake

Raw Triple Chocolate Cheesecake… Ft Pacari Chocolate





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