As some of you probably know, I would kill for Reece’s Peanut Buttercups. Well, until I went vegan of course. They aren’t animal friendly because of the milk. I’ve been missing them recently, so I decided to make a relatively healthy, Peanut Butter cheesecake. This super creamy, and super rich cheesecake is sure to satisfy any craving for chocolate that you might have.

I promise you this Pie will make you the toast of the town, it tastes better than a lie in when someone else in the house is having to get up for work. It’s better than coming home after a holiday and having a cup of tea. It’s better than wearing a bargain dress for the first time and looking amazing.



For the base:

1 and a half cups ground almonds
1/4 cup cocoa powder
1/4 agave syrup
3 tablespoons coconut oil
pinch of salt.

For the peanut filling:

1 1/2 cups smooth peanut butter
1 cup water
1/4 cup melted coconut oil
1/2 cup agave syrup
1/4 teaspoon salt

For the ‘chocolate’ topping:

2 tablespoons melted coconut oil
3 tablespoons agave syrup
3 tablespoons cocoa powder


To start line a pie dish with some grease-proof paper. I made two small cheesecakes using pie dishes with a bottom that comes out to make it a little easier too.

Add all of the ingredients for the crust into a food processor bowl with the standard chopping blade. Start off by pulsing the mixture, but then work up to the highest speed for around 2-3 minutes. The mixture will ball up and stick together when it’s ready.

You might need to scrape the sides of the bowl a few times and keep pulsing to make sure that the coconut oil is all mixed in properly. Empty it into the centre of your prepared pie dish, and push the mixture with your fingertips to the edges of the dish. Get it as even as possible, and then pop in the fridge to set while you prepare the filling.

Clean your food processor bowl. Using the whipping attachement, add all of the ingredients into the bowl, and mix on high speed until smooth. You want this to be a thick and aerated mixture, so it sets up nicely. Pour into the chilled base. Fill to just above the top of the base. Put it in the freezer until frozen. Depending on the size of your cheesecake, this will take about 3-4 hours.

After it has frozen, take the cheesecake out of the freezer and set on the side to thaw a little while you get the topping ready.

Get all of the ingredients in a small bowl and mix together with a spoon until really smooth. It needs to be a thin, dripping consistency so that you can spread it. . Pour all of the topping right into the centre of your cheesecake and quickly smooth outwards using a silicone spatula.

Serve on a pretty plate for friends or eat it all yourself. Your call.

peanut butter cheesecake dairy free egg free vegan

Carnies Testimony:

This is rich and thick, definitely a great dessert, but not a light one. I’m not a fan of Reeces, but this is much less dry and much more chocolatey!