Double Chocolate Peanut Butter Matcha “Cheesecake” (Dairy Free/Vegan/Gluten Free)

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

I was recently contacted by Peanut Butter & Co, which you may know is one of our favorite peanut butters if you are a regular readier, about joining their Yum Squad food blogger club. “Yum Squad members are given the chance to participate in thematic food and recipe projects and challenges throughout the year with the purpose of creating and sharing delicious, inspiring recipes with the world.” Of course when asked the answer was YES! The first challenge is a #MysteryIngredient Challenge. Having watched mystery box challenges on Master Chef Jr. with the family and other shows on Food Network on occasion I was down for the challenge but a little worried about what I might get. Thinking fish, umm yeah sure peanut butter fish, or something exotic that I would have no clue what to do with. I was pleasantly surprised and excited when my box arrived and my mystery ingredient was matcha powder! I’m a big fan of tea in general and love matcha powder so instantly the ideas started rolling in my head and with in minutes I had a dozen ideas. Of course I could go with a drink, smoothies are my thing, or power balls I decided to have a little fun and make something really special…. a Double Chocolate Peanut Butter Matcha “Cheesecake”! Yep chocolate crust, white chocolate peanut butter cheesecake topped with matcha mousse, a dark chocolate peanut butter mousse, and if desired sprinkled with matcha powder! Each layer carefully constructed and taste tested and together they are amazing! I have to say if your whole family isn’t crazy about matcha you can use less and the dusting on top really makes the matcha flavor shine and it can be omitted.

 

Another benefit of being a Yum Squad member means my friends at Peanut Butter & Co are letting me give one away 2 jars of peanut butter! One winner will win a jar of White Chocolate Wonderful and a jar of Dark Chocolate Dreams so they can make my creation, or just eat with a spoon out of the jar, whatever your heart desires! See details and enter below!

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

NOTE: You will need to refrigerated the canned coconut milk and soak the cashews the night before making this cheesecake. I like to use So Delicious Culinary Coconut Milk which comes in a small box, or Trader Joe’s or Thai Kitchen cans. These have been the most consistent and have the thickest coconut cream where others will be more watery. You want to make sure to get full fat, not light. You will 3 cups total which 2 cans should produce more than enough, and have some left over but in case you don’t get as much thick cream with other brands or cans you may want to put 3 in the refrigerator just in case. I often put an extra in, you probably won’t need to open it and can keep it for something in the future but it is never fun to get a dud can and not be able to make the recipe. However should this happen the So Delicious boxes usually are all thick cream and you can try to save the recipe using a box right without refrigeration.

 

Double Chocolate Peanut Butter Matcha “Cheesecake”
Makes a 9″ Springform Pan, 12- 16 servings

Chocolate Crust:
1 3/4c raw cashews and or almonds
1/3c cacao powder (used Navitas Naturals Cacoa Powder)
1c Medjool dates, pitted and soaked if dry (about 6 large )
1 TBSP coconut oil, melted

White Chocolate “Cheesecake” Layer:
1 1/2c raw cashews, cashew pieces (soaked 4 hours or overnight)
1/3c agave or pure maple syrup
1/3c Peanut Butter & Co White Chocolate Wonder Peanut Butter
1/3c coconut oil, melted
2 TBSP fresh lemon juice

Matcha Mousse Layer:
1 large ripe, but not too ripe, avocado (you want it to be soft but not mushy)
1c full fat canned coconut milk, thick cream part, refrigerated overnight (used So Delicious Culinary Coconut Milk, Original)
1- 2TBSP matcha powder (start with 1 tablespoon and test and add more to personal preference)
1/2c agave, or honey/maple syrup
1 TBSP lemon juice
2 TBSP coconut oil, melted

Chocolate Mousse Layer:
2c fat canned coconut milk, thick cream part, refrigerated overnight  (used So Delicious Culinary Coconut Milk, Original)
1/2c Peanut Butter & Co Dark Chocolate Dreams Peanut Butter
1/4 c pure maple syrup or agave
2 TBSP cacao powder

 

Start by soaking 1 1/2 cups of cashews (only the cashews for the cake not crust) 4 hours or overnight and placing the canned coconut milk in the refrigerator the night before (or sooner). If your dates are dry and need to be soaked you can soak them in warm water 10 minutes before making the crust.

All of the layers can be made back to back if your freezer is very cold. Ours is set to 0 and the top of the previous layer is set before I pour on the next layer. If I use our older freezer (just a upright freezer) it will not set and I need to leave 20 minutes between layers so sometimes I will make a layer and then make another layer later and space them out if I am prepping or making other food as well.

Place nuts for crust (almonds and/or cashews) into a food processor and pulse until ground. Add dates, cacao powder, and coconut oil to the food processor and pulse until combined. Press mixture into the bottom of a springform cheesecake pan. Place the pan in the freezer while you make the filling.

Rinse and drain the soaked cashews and place with the agave/ maple syrup, and lemon juice into your food processor, or Vitamix, and blend until it starts to get creamy. I find my Vitamix works better for the cheesecake and mousse layers but either will work. Add in coconut oil and white chocolate peanut butter and blend until smooth and creamy, scraping the sides as needed. Remove pan from the freezer and pour/scoop your filling into the pan on top of the crust. Shaking the pan side to side to even out and carefully tap the pan on the counter to get out any possible air blubbles. Place in the freezer, being sure it is on a flat level surface.

Rinse and wash your Vitamix or food processor, which ever you are using and make the matcha mousse layer. Slice your avocado in half, remove pit and scrap insides into your Vitamix/ food processor. Blend avocado, agave, lemon juice, and coconut oil, until smooth and creamy scraping down sides as needed. Add matcha powder and blend, starting with 1 tablespoon. Remove canned coconut milk from the refrigerator and drain any liquid into a bowl to use for something else (great for smoothies) and with a spoon scoop out one cup of the thick coconut cream. Blend coconut cream with the avocado matcha mixture until just combine, do not over mix. Test the mixture and add in more match if desired, blend until just incorporated. Pull the cake out of the freezer and pour and smooth over the top of “cheesecake” layer. Again carefully shaking the pan side to side to even out. Place cake back in the freezer, being sure it is on a flat level surface.

Rinse and wash your Vitamix or food processor, which ever you are using and make the chocolate mousse layer. It usually works best to mix chocolate peanut butter, agave, and cacao powder in a small bowl, especially if using a larger food processor as you don’t want the cacao powder to get stuck on the sides. It can be mixed in a Vitamix but just don’t turn it up too quick or again you will have the cacao stuck to the sides of the container. Remove canned coconut milk from the refrigerator and drain any liquid, you should still have some left from the previous carton/can, with a spoon scoop out two cups of the thick coconut cream. Blend in coconut cream until just combine. Pull the cake out of the freezer and pour and smooth over the top of matcha mousse layer. Again carefully shaking the pan side to side to even out. Place cake back in the freezer, being sure it is on a flat level surface.

Freeze for an hour or until ready to enjoy. Sprinkle with optional matcha powder just before serving, or on top of cut slices, if desired. Enjoy!

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

 

Double Chocolate Peanut Butter Matcha "Cheesecake"

Double Chocolate Peanut Butter Matcha “Cheesecake”

a Rafflecopter giveaway

YumSquad-Banner-MysteryIngredient-Matcha

As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product to create the recipe for this post but was not compensated. If you are a regular reader of my blog you know that Peanut Butter & Co is one of our favorite peanut butters and we have been purchasing and using it for years before being contacted by Peanut Butter & Co to join the Yum Squad food blogger club.

54 Responses to Double Chocolate Peanut Butter Matcha “Cheesecake” (Dairy Free/Vegan/Gluten Free)

  1. I do not care for Matcha (it becomes very grassy on my palate, even though I love green tea!), but you of all people would be able to convert me! My fave way to pb is on my ice cream or melted into toast. I don’t need much lol
    Susie @ SuzLyfe recently posted…Taking Life Back and Chicago Good Food FestivalMy Profile

    • awhiskandtwowands says:

      I feel it is a love or hate kind of food with the flavor. If you like green tea I think you would probably like this without the dusting on top as it isn’t overly strong with the other flavors. I have to giggle at me converting you as I once got someone who told me they didn’t like anything pumpkin to fall in love with some “yellow cake” pumpkin muffins with a whipped cream frosting and caramel drizzle. It was pretty funny. Mmm peanut butter on ice cream and melted on toast, I like how you cover both ends of the spectrum!

  2. Annmarie says:

    I have never tried this brand of peanut butter but I need to. Also, I think I just died of amazement looking at that beautiful cheesecake!
    Annmarie recently posted…About Time Silver Dollar Chocolate Chip Protein PancakesMy Profile

  3. It’s so pretty! haha! It looks too perfect to eat!
    Rebecca @ Strength and Sunshine recently posted…Recipe ReDux #17 Garlic Kale HummusMy Profile

  4. Wow that looks so pretty! I am seriously the only person who hasn’t tried matcha yet. I do love my PNB though 🙂
    Deborah @ Confessions of a Mother Runner recently posted…Smokey Mac n Cheese Stuffed Peppers w BBQ TofuMy Profile

  5. Tina muir says:

    You are loving the matcha flavor, and you are making me think i need to do it sooooon! I LOVVVVE peanut butter and co, especially the white chocolatee wonderful. Literally my favorite PB ever! I eat that stuff with a spooooooon! Thanks for linking up to meatless monday again friend 🙂
    Tina muir recently posted…Meatless Monday- Superfood Eggplant LasagnaMy Profile

    • awhiskandtwowands says:

      I think my matcha madness is over, oh wait I still have one more in que. Have you tried the Dark Chocolate? Both are delicious, and perfectly acceptable to eat by the spoonful!!

  6. itzia says:

    I’ve never thought too much about the kind of peanut butter I buy. I like peanut butter in a sandwich.

    • awhiskandtwowands says:

      Oh I wish I didn’t think to much about peanut butter! My daughter’s and I spend a good few minutes deciding which flavor or kind we want every time we go to enjoy it, which is usually daily! Can’t go wrong with a simple peanut butter sandwich!

  7. Judith says:

    I love putting natural crunchy peanut butter in my oatmeal! It adds a nice creaminess and crunch.

  8. My favorite peanut butter is cinnamon raisin!! I love to mix it in with my protein bites – so yummy!! This cheesecake though – omg would savor every bite!!
    Sam @ PancakeWarriors recently posted…Balsamic Eggplant SteaksMy Profile

    • awhiskandtwowands says:

      Yes perfect in protein bites! We also like the cinnamon raisin in sandwiches, pancakes, and with apples! Would love to share a piece with you!

  9. Susan P. says:

    My favorite peanut butter is regular creamy peanut butter. I like it on PB & J sandwiches as well as use it in sauces for cooking with chicken and fish.

  10. Mary W says:

    My favorite peanut butter is Old Fashioned Crunchy.

  11. Holly E says:

    I love chocolate peanut butter on bananas.

  12. Sarah says:

    i love all peanut butter especially all the peanut butter and co flavors! But my favorite has to be mighty maple!

    • awhiskandtwowands says:

      Are we related, same name and both love peanut butter? 🙂 Mighty Maple is a flavor that has grown on me more and more since I first tried it years ago.

  13. Katie M says:

    I’m not too picky about brand as long as its creamy! And I’ll eat it just about any way I can – in cookies, on bagels, or right out of the jar!

  14. Sonjia shaw says:

    Looks so amazing ! I love white chocolate dreams it’s so yummy- I love it in my oatmeal and pancakes ❤️

  15. Anne B says:

    This cake looks amazing! And the chocolate pb sounds sooo good!

  16. Dandi D says:

    My favorite is the Cinnamon raisin swirl and I like to eat it on pancakes.

  17. Paige c says:

    These are two of my favorite peanut butters, I like the dark chocolate dreams the most! I eat it everything!

  18. This is such an interesting recipe – I’ve never made a non-cream cheese cheesecake, before! I’m sure I’d like it 🙂 My favorite peanut butter is Natural JIF, and I like having it on a spoon, topped with some chocolate chips!
    Jess @hellotofit recently posted…Link Love #10 and a mini road tripMy Profile

    • awhiskandtwowands says:

      Thank you, it is really delicious and I was amazed how much I liked dairy free vegan cheesecakes when I first tried on. Oh there are days when a spoonful of pb with chocolate chips can fix any and everything!

  19. Elle says:

    I have tried the white chocolate pb and love it!
    Elle recently posted…Spring it On!My Profile

  20. Amy C. says:

    I love the Bee’s Knees and eat it on an English muffin.

  21. lindsay says:

    you are so amazing! i need to try this or just make the layers and it as is! haha, right?
    lindsay recently posted…Vegan Caramel Coffee Chia Pudding with Hemp ProteinMy Profile

  22. awhiskandtwowands says:

    Thank you Lindsay!! You need to make it, or come on over and enjoy a slice! I’ll have a slice ready for you anytime!

  23. Lisa Orr says:

    i love your recipes, they are so creative and inspiring. Your pics are always gorgeous too. Thank you for sharing!

  24. Farrah says:

    This is absolutely gorgeous! I love the layers (+ anything matcha)! <3
    Farrah recently posted…Foodie Friday: 3-Ingredient PancakesMy Profile

  25. alexandra robertson says:

    I love all peanut butter haha. I have been trying to reduce sodium so trader joes organic unsalted valencia pb is my got to lately! I love it on buckwheat pancakes with banana slices!

  26. Emily says:

    I love NuttZo, but would love to try WCW! And, I’m a purist. Right out of the jar, onto a spoon and into my belly.

  27. Mary Ellen says:

    Any nut butters with a limited number of ingredients – and preferably organic – make my favorites list. PB & Company’s Mighty Maple is probably my favorite peanut butter ever.

    My favorite way to enjoy peanut butter? A spoonful on top of some non-dairy ice cream. Yum!

    • awhiskandtwowands says:

      I’m craving some pb and ice cream right now! Mighty Maple is one that has been growing on me more and more, moving up my list!

  28. Taylor M says:

    I’ve never had PB & co before. Hopefully get to try it out!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge