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Peanut Butter Easter Cheesecake

by Pamela Higgins
on 21st April 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A decadent, rich treat to make for Easter, combining peanut butter and chocolate for the ultimate match! A date and oat base topped with a smooth peanut butter filling, finished off with homemade eggs and chocolate balls…It’s like Reese’s peanut butter cups in a (vegan, dairy-free and no refined sugar) dessert!


Peanut Butter Easter Cheesecake

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Ingredients

  • For the base
  • 100g dates, soaked in boiling water for 10 minutes then drained
  • 150g rolled oats
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • For the peanut butter filling
  • 200g smooth peanut butter
  • 2 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • For the Easter eggs
  • 3 tbsp coconut oil
  • 1 tbsp smooth peanut butter
  • 4 tbsp maple syrup
  • 8 tbsp cacao or cocoa powder
  • For the chocolate peanut butter balls
  • 150g peanut butter
  • 20g coconut flour
  • 3 tbsp coconut sugar
  • 1-2 tbsp water
  • 1/2 tsp vanilla extract
  • 75g dark chocolate, broken up into pieces
Prep Time
Serves
10

Instructions

  1. First make the base: Place all of the ingredients into your Ninja Kitchen Nutri Ninja blender and whizz up until you have an almost flapjack texture. Tip into a lined 20cm loose-bottomed cake tin and press down with your fingers in an even layer. Chill while you make the filling.

  2. Gently melt the peanut butter, coconut oil and maple syrup then whisk in the cinnamon and maple syrup until smooth. Pour over the base to cover then chill in the fridge for at least 2 hours.

  3. Meanwhile make the eggs: You need a silicone Easter egg mold (doesn’t matter too much what size) – gently melt the coconut oil, peanut butter and maple syrup then whisk in the cacao or cocoa powder until smooth. Pour between the molds and also chill for at least 2 hours

  4. Also make the peanut butter balls: Place the peanut butter, coconut flour, sugar, water and vanilla into a food processor and pulse until the mixture comes together. Use your hands and roll into small balls (this should make about 15). Gently melt the chocolate then dip each ball into the chocolate to coat. Reserve a couple of teaspoons of the chocolate and drizzle over the actual cheesecake. Place on a tray lined with grease-proof paper and chill until set (about ½ an hour).

  5. When ready to serve, remove from the tin and arrange a few Easter eggs and balls around the edge of the cheesecake then scatter over some cacao nibs if you wish. Slice into 8-10 pieces and enjoy!

     

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins