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No Bake Chocolate Peanut Butter Cheesecake Bars (Gluten Free, Refined Sugar Free + Vegan)

Cheesecake· Chocolate· Dairy Free· Desserts· Gluten Free· Peanut Butter· Rachel's Picks· Recipe Index· Refined Sugar Free· Vegan

10/28
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These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling – you’d never guess that they’re vegan, gluten free, and refined sugar free!

These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling - you'd never guess that they're vegan, gluten free, and refined sugar free!Does everyone else love chocolate and peanut butter as much as I do, or do I bore you guys with my incessant bombardment of chocolate and peanut butter flavored desserts?

As you can probably tell, I can’t get enough of chocolate and peanut butter. I eat it all the chances I can get, and now that we’ve moved onto chillier days, this chocolate peanut butter oatmeal has become a staple breakfast item. It’s dessert for breakfast, a little more guilt free…definitely worth waking up for.

These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling - you'd never guess that they're vegan, gluten free, and refined sugar free!I think the chocolate peanut butter appeal has something to do with the bitter sweetness of the chocolate and the salty, slightly savory peanut butter – and when you add peanuts or use crunchy peanut butter, you’ve got texture too. But c’mon – I don’t have to tell you how delicious chocolate and peanut butter is together. Peanut butter cups exist for a reason.

I’m pretty ecstatic about this particular peanut butter and chocolate rendition, though – these chocolate peanut butter cheesecake bars are rich, creamy, and absolutely delicious. Even more outstanding? There’s no baking required and the “cheesecake” is actually cashew-based, making this dessert gluten-free, refined sugar free, and vegan.

These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling - you'd never guess that they're vegan, gluten free, and refined sugar free!Let’s start with the crust: it’s a simple date crust, made with pitted dates, peanuts, oats, and a hint of salt. I used roasted peanuts because I love the flavor, but raw would also work. The crust tastes just like the Peanut Butter Cookie Lara Bars – probably because the ingredients are essentially identical, save the oats in the crust which add a little extra heft and texture.

The creamy peanut butter filling is cashew based, and to make sure you get the creamiest results, you’ve got to soak the cashews for between 6-10 hours. Any shorter and the cheesecake might not be as creamy, any longer and the cashews can get mealy. You can also try soaking them in hot water for about an hour if you want a shortcut!

These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling - you'd never guess that they're vegan, gluten free, and refined sugar free!After draining the cashews, blend them up with the rest of the filling ingredients until it’s all super duper smooth, about 2-3 minutes. 2/3 of the filling goes onto the crust, and the other 1/3 is blended up with a bit of cocoa powder to make the chocolate swirl. The chocolate filling is dolloped all over and swirled in with a knife, and then the hardest part: waiting for them to chill!

It’s super important that these chocolate peanut butter cheesecakes bars are totally firm before you cut into them, or things are going to get very messy! These babies are stored in the freezer and they’re super delicious frozen, or you can let them thaw for a bit at room temperature or in the refrigerator to soften them up.

These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling - you'd never guess that they're vegan, gluten free, and refined sugar free!If you follow a Paleo diet, you can switch in almonds and almond butter for the peanuts and peanut butter in the recipe, and the oats in the crust can be replaced by an extra 1/4 cup almonds. Doesn’t that version sound delicious?? It’s next on my list 😋

I hope you love this recipe – and chocolate and peanut butter – as much as I do!! Have a good weekend, my friends ❤️

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No Bake Chocolate Peanut Butter Cheesecake Bars (Gluten Free, Refined Sugar Free + Vegan)


  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 16 bars 1x
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Ingredients

  • 1 cup dates (pitted and chopped)
  • 1 cup peanuts (raw or roasted, whichever you prefer)
  • ½ cup rolled oats
  • ¼ teaspoon kosher salt

For the filling

  • 1¾ cups cashews (soaked in water for 6–10 hours)
  • ¾ cup canned full-fat coconut milk
  • ½ cup maple syrup (honey could also be used)
  • ¼ cup coconut oil (melted)
  • ¼ cup peanut butter (make sure it’s just peanuts)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 3 tablespoons Dutch-processed cocoa powder
  • Chopped peanuts and shaved chocolate (to garnish)

Instructions

  1. Line an 8” square pan with parchment paper for easy removal, and lightly grease with coconut oil. Set aside.
  2. Add the dates, peanuts, oats, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small peanut bits remaining. Press the date dough evenly along the bottom of the prepared pan.
  3. Drain the cashews. In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine the cashews, coconut milk, maple syrup, coconut oil, peanut butter, lemon juice, vanilla extract, and kosher salt. Blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. When you’re satisfied with the taste, pour 2/3 of the filling into the crust.
  6. Add the cocoa powder to the remaining filling and blend until dark and smooth. Dollop over the peanut butter filling and swirl in with a knife – careful not to over swirl, you don’t want it to get muddy.
  7. Tap the pan hard against the counter a few times to release any air bubbles and place in the freezer to set for at least 3 hours or until completely firm.
  8. Once the bars are firm, cut into 16 squares. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Garnish with peanuts and chocolate.
  9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to a month.

Notes

If you follow a Paleo diet, you can switch in almonds and almond butter for the peanuts and peanut butter in the recipe, and the oats in the crust can be replaced by an extra 1/4 cup almonds.

  • Category: Dessert

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These No-Bake Chocolate Peanut Butter Cheesecake Bars have a peanut date crust and a super creamy cashew-based peanut butter filling - you'd never guess that they're vegan, gluten free, and refined sugar free!
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20 Comments

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Comments

  1. Marsha | Marsha's Baking Addiction says

    October 28, 2016 at 2:47 am

    These are by far the most gorgeous cheesecake bars I’ve ever seen! Such beautiful photos, Rachel! :)

    Reply
    • Rachel says

      October 28, 2016 at 7:47 am

      For some reason I didn’t love these photos so I really appreciate you saying that :) thank you so much, Marsha!

      Reply
  2. Megan @ Skinny Fitalicious says

    October 28, 2016 at 4:13 am

    I so love chocolate and peanut butter so I may have to make these. They seriously look like they belong on a bakery shelf. Gorgeous!

    Reply
    • Rachel says

      October 28, 2016 at 7:47 am

      Aww you’re so sweet! Thank you Megan!

      Reply
  3. Gayle @ Pumpkin 'N Spice says

    October 28, 2016 at 4:25 am

    Chocolate and peanut butter is pretty much the best combo EVER! I don’t think I could ever get bored with it. These cheesecake bars are calling my name, Rachel! I love that they’re no-bake and filled with my favorite flavors!

    Reply
    • Rachel says

      October 28, 2016 at 7:47 am

      Isn’t it?! Thanks so much Gayle :) I find them pretty irresistible…

      Reply
  4. Denise | Sweet Peas & Saffron says

    October 28, 2016 at 9:58 am

    You have the PRETTIEST desserts, Rachel, and these bars are no exception! And you certainly aren’t boring me with PB & chocolate…as far as I’m concerned that’s the best flavor combination, end of story :)

    Reply
    • Rachel says

      October 28, 2016 at 10:20 am

      Glad we’re on the same page for that!! It is certainly the best :) thanks so much, Denise!

      Reply
  5. Joanne says

    October 28, 2016 at 2:40 pm

    This dessert looks so pretty! I can never get tired of peanut butter desserts.

    Reply
  6. [email protected] says

    October 28, 2016 at 2:58 pm

    So, first of all, nothing I bake ever comes out this perfectly gorgeous. Nothing. Ever. And oh man – don’t even get me started on the flavor! I am a fan!! Pinned!

    Reply
  7. Megan - The Emotional Baker says

    October 29, 2016 at 6:17 pm

    Wow!! These bars are stunning!!! I don’t have any other choice, but to try them very soon :)

    Reply
  8. Mary Frances says

    November 4, 2016 at 1:39 pm

    Amazing recipe! Look delicious!

    Reply
  9. Vitaliya says

    November 5, 2016 at 3:17 pm

    Thank you for such a great recipe! That inspired me to make my own version with almonds and coconuts. So good! I will be really glad If you check it up.
    Thank you, keep on good work! Love your other recipes as well.
    Vitaliya

    Reply
    • Rachel says

      November 6, 2016 at 7:08 am

      I’ll definitely check out your version! Thanks for sharing, Vitaliya! A coconut almond version sounds delicious.

      Reply
  10. Deryn @ Running on Real Food says

    November 12, 2016 at 5:44 pm

    Oh my, these look way too good. My mouth is actually watering and now I might just have to make the asap…well in 6-10 hours once my cashews soak…dammit! Love the ingredient list, so simple. Thanks, these look AMAZING.

    Reply
    • Rachel says

      November 13, 2016 at 2:13 pm

      I hope that you love them, Deryn!! Thanks for your kind words.

      Reply

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