No Bake Reese’s Chocolate Peanut Butter Cheesecake
Rich and decadent, this chocolate peanut butter cheesecake starts with a chocolate protein crust, filled with peanut butter coconut cream, then topped with melted chocolate. YUM. You could even up the peanut taste in this dessert by topping the whole thing with crushed peanuts. No Bake Reese’s chocolate peanut butter inspired cheesecake recipe that everyone will love.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: one 9 inch cheesecake 1x
Ingredients
Scale
Chocolate crust
- 1/2 cup sunflower seeds (4 3/4oz)
- 1/4 cup protein powder of choice
- 1 cup raw cacao powder (4oz)
- 1/2 teaspoon sea salt
- 1/2 teaspoon stevia
- 8 tablespoon water
Peanut Butter cream filling
- 3/4 cup + 1 heaping tablespoon peanut butter (8oz)
- 2 tablespoon maple syrup ( 1 1/2oz)
- 1/4 cup coconut butter ( 2 1/4 oz)
- 1 can of coconut cream (only the hard part from refrigerated coconut milk that set overnight in fridge) *if you want a little creamier and not as think at some more coconut cream in
Chocolate topping
- 1/3 cup of melted chocolate chips
Instructions
- For the crust we used soaked and dried sunflower seeds.
- In a blender or food processor place all crust ingredients in except the water.
- Pulse until becomes a fine meal.
- Next start adding in the water one tablespoon at a time until the dough slowly starts to come together.
- Press crust into a 8-9inch pan. Set aside.
- Next make filling.
- In a blender place all filling ingredients.
- Start to blend.
- Continue blending until everything is well blended.
- Pour filling into pan.
- Set in refrigerator for a few hours (about 3-4 hours). Or until firm to touch.
- Remove from fridge while you make your chocolate sauce.
- In a double boiler slowly melt the chocolate chips.
- Once melted pour over the pie.
- Set in fridge for a few minutes.
- Remove and slice.
Nutrition
- Serving Size: 8-10 slices