Ingredients

The following ingredients have 4 Servings
  • 1 9-inch Pie crust of choice (* See notes)
  • 2 1/4 cups cream cheese (dairy free, if needed)
  • 1 3/4 cups powdered sugar (or sugar substitute)
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter (smooth ** See notes)
  • 1/2 cup heavy cream (can use vegan double cream)
  • 1 cup coconut cream (full fat)
  • 1 cup chocolate chips of choice (can use a chopped up chocolate bar)

Instruction

  • Prepare your pie crust and press into 8 or 9-inch springform pan and set aside.
  • In a large mixing bowl, beat together your cream cheese with the powdered sugar until combined. Add your vanilla extract and peanut butter and continue beating, until smooth. Slowly add your heavy cream and beat until fully incorporated and smooth.
  • Transfer your cheesecake filling onto the prepared pie crust and refrigerate for at least 6 hours, or overnight.
  • Once the peanut butter cheesecake has set, prepare your ganache by heating up your coconut cream (in the microwave or stovetop). Once warm, add your chocolate chips and let sit for 1-2 minutes, before whisking together until combined. Pour the ganache over the top of the cheesecake.
  • Refrigerate for 30 minutes before slicing and serving.