Peanut Butter Cup Cheesecake

I've come to the conclusion that I have a 'peanut butter cup' obsession - I've made a milkshake, pancakes, an icecream sundae, and now a cheesecake in that flavour! The combination of creamy peanut butter and rich dark chocolate is so perfect. I made one of these bebs as a gift, and the recipient was over the moon. The beauty of these mini cheesecakes is that you can go totally over the top with decorations, and they'll still look so cute! Forget minimalism, raw baking is all about going a little... nuts? The bliss ball that I originally put on top was cacao and coconut, but I've modified the recipe in order to make it more fudgy and include a gooey peanut butter centre for your enjoyment (and mine too).

This recipe is for a miniature cheesecake that serves two generously, or four as a dainty snack. You could make this recipe as one large cheesecake, but you may have to double the mixture and allow it to set for much longer. I find individual cheesecakes much quicker to set and easier to serve.


1 cup of pitted dates, soaked for an hour
1 cup of raw, unsalted peanuts
2 tablespoons of raw cacao powder
Pinch of sea salt

1 1/2 cups of raw cashews, soaked overnight
2 tablespoons of lemon juice
1/3 cup of virgin coconut oil, melted
1/2 cup of coconut cream
1/2 cup of natural maple syrup
1/4 cup of natural peanut butter

1 medjool date, pitted
1 tablespoon of raw peanuts, soaked in hot water for 5 minutes
1 teaspoon of raw cacao powder
Pinch of sea salt
1 teaspoon of natural peanut butter

1 tablespoon of virgin coconut oil
1 1/2 tablespoons of raw cacao powder
2 teaspoons of natural maple syrup

1/4 cup of Coyo chocolate coconut yoghurt
1 tablespoon of peanut butter
Cacao nibs


  1. After soaking, squeeze the excess moisture from the dates and place them in the bowl of a food processor with the raw peanuts, raw cacao powder, and sea salt. Blend until a chunky crumb is formed, that sticks together when you press it between your fingers.
  2. Grease four ramekins with coconut oil and line the base with a circular segment of parchment paper. Press equal amounts of the peanut and date crumb firmly into the base of each ramekin, to form small disc. Place in the freezer to set.
  3. Make the filling by first draining the soaked cashews, then placing them in the bowl of a food processor with the lemon juice, melted virgin coconut oil, coconut cream, natural maple syrup, and peanut butter. Blend for approximately 5 minutes, pulsing occasionally. You'll know when it's ready because it will become super smooth and creamy, with no lumps or nut pieces. Divide evenly between the ramekins, tap the base on the surface of your bench top to release any bubbles, then place back in the freezer to set. They will be best when left overnight, but 5-6 hours should suffice.
  4. Make the bliss ball by placing the medjool date, soaked and drained peanuts, cacao powder, and sea salt into the bowl of your food processor. Pulse until a fudgy texture is achieved, then scoop the mixture onto a chopping board. Roll into two balls, flatten, then pop the peanut butter on top of one half. Mould the chocolate dough around it to form a bowl-shape, then join the sides up with the other half and roll between your hands gently to seal it. 
  5. When ready to serve, make the raw chocolate by melting the virgin coconut oil in a small saucepan over a very low heat, then stirring in the raw cacao powder and natural maple syrup. Divide this chocolate evenly between the ramekins, saving a tablespoon to drizzle over the top. Return to the freezer for a few minutes for the chocolate to harden. Get the cheesecakes out of the ramekins by sitting them in a shallow bowl of hot water - this will loosen the cakes away from the sides, allowing you to tap them upside down onto a chopping board. Arrange on serving plates, and if you desire, pipe the top of the cheesecake with little spikes of chocolate Coyo coconut yoghurt to create interest and texture. Otherwise, simply dollop half of the peanut butter into the centre of the cheesecake, stick the chocolate nut butter bliss ball on top, drizzle additional peanut butter over the top, and tumbling on some cacao nibs!