It's Zengarry's 11th Birthday and we are celebrating big with this decadent vegan cheesecake recipe!  This no-bake dairy-free cheesecake is so easy and you already know that chocolate and peanut butter are always a great combination. 

I made this sugar-free cheesecake in 15 minutes in the food processor with very simple ingredients.  It's all raw and vegan except for the toppings and its sweetened with pure maple syrup.  It's the perfect cool summer treat for those hot days when you don't want to cook and it can be made ahead and stored frozen for weeks.

Ingredients:

For the Crust:

1/2 cup roasted peanuts

1 cup almond flour

3 Tbsp cocoa powder

3 Tbsp maple syrup

2 Tbsp coconut oil

1/2 tsp sea salt

For the Cheesecake:

2 x 150 g Zengarry Double Cream cashew cheese

1/2 cup full fat coconut milk

1/3 cup maple syrup

1/2 cup creamy peanut butter

2 Tbsp fresh lemon juice

1 tsp vanilla extract

1/2 tsp sea salt

For the Dark Chocolate drizzle and garnish

3 ounces dark chocolate or 1/2 cup chocolate chips

1/4 cup full-fat coconut cream (the thick, creamy part from the top of the can of coconut milk)

Mini peanut butter cups to garnish

Instructions:

• Put all crust ingredients into the food processor and process on high until well blended.  Place the crust into a parchment lined 6 inch baking dish or springform pan and pack it down with a spatula or use the bottom of a glass.
• Rinse out the food processor bowl and then add all the cheesecake ingredients.  Pour the cheesecake on top of the crust and even it out with a spatula.
• Freeze the cheesecake for 3 hours or chill in the fridge for 6 hours.

Just before serving prepare the chocolate drizzle by placing the chocolate and coconut cream in the microwave for 30 seconds and mix well until all the lumps are gone.  Drizzle the chocolate onto the cheesecake and top with mini peanut butter cups and or chopped peanuts if desired.