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Peanut Butter Raw Cheesecake

At least once in your life you have dreamt about a healthy dessert that would not only satisfy your cravings but also satisfy your body nutrient cravings.

If I had to choose a dessert- I would definitely go for any kind of cheesecake. This is the only treat that can make me crave sweet. And this is the main reason I tried to make a healthier version to the almighty cheesecake!

To be honest with you, it’s not low in calories as my other dessert recipes but it’s good enough for a substitute of a store-bough cheesecake and it does not harm you in any way (unless you eat the whole thing). It’s high in protein and healthy fats, which would help with satiety and you would feel full just from a small amount of the dessert. Additionally, it does not contain refined sugars, because I used date syrup as a sweetener. What’s more, the proportion of proteins, fats and carbs is appropriate enough to satisfy your hunger and I can assure you that you won’t feel the need of another snack at least 2 hours after consuming a piece of this mouth-watering goodness.

The recipe includes different types of milk products that contribute a lot to the protein content of the cheesecake. Moreover, nuts are a good source of omega-3 and omega-6 fatty acids which are essential for one’s body due to the inability of the organism to make its own.

I hope you enjoy this and eat in moderation because it’s hella good 😉

For the crust:
60g rice cakes, unsalted
25g cashews
25g hazelnuts
20 dates, pitted
30ml soymilk, unsweetened

  • I have attached links to the products I have used

For the cream:
250g ricotta cheese
400g fat-free curd
350g 2% strained yogurt
20g gelatin
150g date syrup
2 tbsp. coconut oil
20g peanut tahini*

*you can use peanut butter instead of tahini or just a regular sesame tahini]


  1. Throw the cashews, hazelnuts, dates and rice cakes into your food processor.
  2. Blend the ingredients and slowly add the soymilk until well processed.
  3. Put the mixture in your cheesecake form (put baking paper on the bottom to prevent sticking).
  4. Press the mixture down into the form to make the crust.
  5. Spread evenly and put in the fridge.
  6. Then, put the ricotta, curd, yogurt, date syrup, the peanut tahini and the coconut oil in a blender.
  7. Blend and set aside.
  8. Melt the gelatin in a water bath. (first read the instructions on the package, because some gelatins require time in cold water!)
  9. Add a tablespoon of the cream-cheese mixture in the gelatin and mix.
  10. Repeat this step a few times until you get a nice, creamy mixture.
  11. Then, add the gelatin mixture in bowl with the cream and mix.
  12. Get the crust out of the fridge and throw the cream on top.
  13. Put in the fridge for 5 hours or overnight to let the gelatin work.
  14. Finally, decorate your cheesecake with seasonal fruit, almonds or desiccated coconut. It’s your choice.

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