Frozen Peanut Butter Cheesecake

Ali's kitchen 31/01/2018

You don't need to have a base, if you'd prefer to you can just do the filling. It's kept in the freezer so that's no problem.


  • 1 cup of dates
  • 1 cup hazelnuts
  • 1 cup of ground Almonds
  • 3/4 cup of coconut (threads or desiccated -you decide)
  • 1/2 tsp of sea salt

The cheesecake bit 

  • 3/4 cup soft brown or coconut sugar 
  • 500gms cream cheese 
  • 1 tsp vanilla
  • 1 1/4 cups of peanut butter ( I prefer crunchy for this) 
  • 1 cup of cream

Some dark chocolate to melt for drizzling on top about 50-100gms depending on how much you are going to use. 

For the base ....cover dates in a bowl with boiling water and soak for about 10 mins and then drain.

Put the almond meal and hazelnuts in a food processor & blitz. Add the dates,coconut and salt. Process until really well combined.

Line a tin (about 23cm square or similar) will plastic wrap. put the base mix in and press down till you have an even coverage. Put this in the freezer while you make the next layer.

The cheesecake bit..... beat the cream cheese,sugar and vanilla together till smooth then add peanut butter and cream. mix till well combined and cover the base evenly. use a spatula. Place int he freeze for a good couple of hours.

Melt chocolate if using.

Slice the frozen cheesecake with a warm dry  knife into slices ...squares ? fingers ? you choose. drizzle the chocolate and store in the freezer . will last for a couple of months ...if you can!