Vegan Chocolate Peanut Butter Cheesecake Cake

Indulge in this decadent vegan chocolate peanut butter cheesecake cake, featuring layers of rich chocolate cookie crust, creamy peanut butter cheesecake filling, and swirls of melted chocolate. Its a delightful treat for any occasion

Ingredients:

• 2 cups vegan chocolate cookie crumbs
• 1/4 cup vegan butter, melted
• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup creamy peanut butter
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup vegan chocolate chips, melted

Instructions:

Set the oven to 350F 175C and heat it up

Put the vegan chocolate cookie crumbs and melted vegan butter in a bowl and mix them together until they are well mixed

Crust: Press the mix into the bottom of a 9-inch springform pan

After 10 minutes, take the crust out of the oven and let it cool

The cashews should be soaked

Add the coconut cream, maple syrup, coconut oil, peanut butter, cocoa powder, vanilla extract, and a pinch of salt to a blender

Mix until its creamy and smooth

Place half of the cheesecake mix on top of the crust that has been cooled

Spread half of the vegan chocolate that has been melted over the cheesecake mix in the pan

Add the rest of the cheesecake mix on top of the chocolate layer

Spread the rest of the melted chocolate on top of the cheesecake

To make it look like marble, slowly stir the chocolate into the cheesecake mixture with a knife

Freeze the cheesecake for at least four hours, or until its set

After the cheesecake is set, take it out of the freezer and let it sit for 10 minutes at room temperature

Then you can cut it into pieces and serve it