Peanut Butter Caramel Cheesecakes

These peanut butter caramel cheesecakes are the ultimate individual dessert – I’ve managed to pack peanut butter to each of the 3 layers; a layer of decadent peanut date caramel sandwiched between a nutty oat base and melt in your mouth peanut butter cheesecake topping, these are a peanut butter lovers dream dessert.

Cheesecake has always been a favourite dessert of mine and I’ve shared a few plant based alternatives – my Chocolate, Raspberry and Pistachio Cheesecakes and Vanilla Protein Cheesecakes were both so popular but this peanut butter variation has to be my favourite.

My secret to a silky smooth cheesecake topping that rivals that of any traditional one is soaking cashews and blending them with coconut cream – you can’t taste either beneath the richness of the peanut butter but the texture is absolutely incredible; smooth, silky and so satisfying. It pairs perfectly with the oaty base and gooey peanut date caramel, making these sweet treats exceptionally hard to resist. And with me and my mum being the peanut butter addicts that we are, a batch of these never lasts long in our house.

I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.


makes 8 cheesecakes

For the base
  • 100g medjool or deri dates
  • 50g oats
  • 50g almonds
  • 3 tbsps smooth peanut butter
For the caramel
  • 75g medjool or deri dates
  • 2 tbsps smooth peanut butter
For the cheesecake layer
  • 150g coconut cream (the thick layer from canned coconut milk)
  • 1 and 1/2 tbsps lemon juice
  • 1 and 1/2 tbsps maple syrup
  • 3 tbsps smooth peanut butter
  • 60g cashews, soaked overnight or for 5 minutes in boiling water


  1. Add all of the base ingredients to a blender or food processor and blend until fully combined. Split the mixture evenly between between 8 silicon cupcake moulds and pop in the freezer whilst you make the date caramel.
  2. Add the dates and the peanut butter to the blender along with a tbsp water and blend until smooth. Remove the bases from the freezer and divide the caramel evenly between them. Return to the freezer whilst you prepare the topping.
  3. Add all of the topping ingredients to the blender and blend until smooth. Divide the mixture evenly between the cheesecakes before returning to the freezer to set for an hour before transferring to the fridge. Enjoy!

This post is part of my Veganuary series; you can learn more about the campaign and donate here.

If you liked this recipe then why not try my Peanut Butter Caramel and Chocolate Oat Bars or Chocolate, Raspberry and Pistachio Cheesecakes.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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