Ingredients:

  • 1 ½ cups Vegan Chocolate Sandwich Biscuits (150 g)
  • 4 Tbsp Vegan Butter, melted (60 g)
  • ¼ tsp Fine Sea Salt
  • 2 cups Raw Cashews, soaked, drained, and rinsed (280 g)
  • 1 cup Smooth, Natural Peanut Butter (240 g)
  • ½ cup Full-Fat Coconut Cream, solid part (120 ml)
  • ¾ cup Maple Syrup (180 ml)
  • ½ cup Refined Coconut Oil, melted (110 g)
  • 2 Tbsp Fresh Lemon Juice (30 ml)
  • 1 Tbsp Vanilla Extract (15 ml)
  • 1 tsp Fine Sea Salt (5 g)
  • ½ cup Vegan Dark Chocolate Chips (85 g)
  • ¼ cup Full-Fat Coconut Cream, solid part (60 g)
  • 10–12 units Vegan Peanut Butter Cups, roughly chopped

Instructions:

  1. Soak Cashews: Cover raw cashews with boiling water and leave to soak for 4 hours minimum, or ideally overnight. Drain and rinse thoroughly before use.
  2. Prep Pan: Lightly grease the 9-inch springform pan and line the base with parchment paper for easy removal.
  3. Make the Crust: In a food processor, pulse the chocolate biscuits and salt until they form fine crumbs. Add the melted vegan butter and pulse until the mixture resembles wet sand.
  4. Press the Crust: Press the mixture firmly and evenly into the base of the prepared springform pan. Use the bottom of a glass to ensure a compact surface.
  5. Chill: Place the crust in the freezer for at least 15 minutes while preparing the filling.
  6. Combine Wet Ingredients: Add the drained cashews, peanut butter, coconut cream, maple syrup, lemon juice, vanilla, and salt to the high-speed blender jug.
  7. Blend: Start blending on low, gradually increasing to high speed. Blend for 2–4 minutes, scraping down the sides as necessary, until the mixture is unbelievably smooth and silky.
  8. Incorporate Fat: With the blender running on low, slowly drizzle in the melted coconut oil. Blend for a further 30 seconds to ensure full emulsification.
  9. Pour and Chill: Pour the filling mixture directly over the chilled crust. Gently tap the pan on the counter to release any air bubbles.
  10. Initial Set: Cover the pan loosely and transfer to the refrigerator to chill for at least 6–8 hours, or preferably overnight, until the center is completely firm.
  11. Prepare Ganache: In a small saucepan over low heat, or in short bursts in the microwave, melt the vegan chocolate chips with the solid coconut cream, stirring until smooth and glossy.
  12. Glaze the Cake: Allow the ganache to cool for 5 minutes. Pour it over the chilled cheesecake center, spreading gently to the edges.
  13. Final Chill: Return the cheesecake to the refrigerator for 30–60 minutes to allow the ganache to set slightly.
  14. Decorate and Serve: Once the ganache is firm, carefully remove the cake from the springform pan. Top with the roughly chopped vegan peanut butter cups just before slicing. Use a hot knife for the cleanest cut.