High Protein Chocolate and Peanut Butter Cheesecake

Go to heaven, but skip the awful dying part with this high protein chocolate and peanut butter cheesecake!

This cake is a showstopper! It’s one of these dishes that can convert anyone to veganism unless they don’t believe it’s vegan because it’s so good! It is also very high in protein, gluten-free, and refined sugar-free, so really, it’s just heaven on a plate.

There are four layers to it, so it takes a bit of time to prepare, but most of this time is soaking the ingredients and then waiting for the cake to set, and trust me, it’s so worth the wait!


High Protein Chocolate and Peanut Butter Cheesecake

Prep Time
Total Time


For the Base

  • 150g gluten free oat flour
  • 3 tablespoons peanut butter
  • 1 ½ tablespoons maple syrup
  • 1 ½ tablespoons coconut oil (melted)
  • 1 scoop Sunwarrior Classic Chocolate Protein
  • a pinch of salt

For the Cheese

  • 400g cashews, soaked for 4–6 hours
  • 2 tablespoons coconut oil
  • 2 x 160ml tin of coconut cream (just the thick top layer)

For the Chocolate Layer

  • 2/3 of the “cheese”
  • 2 scoops Sunwarrior Classic Chocolate Protein
  • 2 tablespoons cacao powder
  • 4 tablespoons maple syrup
  • 2 tablespoons lime juice
  • 2 tablespoons coconut oil (melted)

For the Peanut Butter Layer

  • 1/3 of the “cheese”
  • 3 tablespoons peanut butter
  • 4 tablespoons maple syrup
  • 150 ml almond milk
  • a pinch of salt

For the Caramel

  • 250g dates, soaked for 2 hours
  • 2 tablespoons peanut butter
  • 200 ml water
  • a pinch of salt

For the Topping

  • 50g dark chocolate
  • 1 tablespoon coconut oil
  • a handful of peanuts
  • a pinch of salt


To make the base, put all the base ingredients in a food processor or a high-speed blender and mix until loose dough forms. Lay the bottom of an 8-inch round cake tin with baking parchment and firmly press the dough into the bottom. Set aside (no need to chill).

To make the “cheese,” melt the coconut oil and the top layer of the coconut cream and pour into the food processor or high-speed blender. Add soaked and drained cashews and blend until smooth and creamy “cheese” forms. This will take a good few minutes.

To make the chocolate layer, put 2/3 of the “cheese” in the food processor or high-speed blender and add all the other chocolate layer ingredients. Blend for a few minutes until smooth. The mass should be quite thick and creamy. Put the mass on the top of the base and put in the fridge while preparing the other layers.

To make the peanut butter layer, put 1/3 of the “cheese” in the food processor or high-speed blender and add all the other peanut butter layer ingredients. Blend for a few minutes until smooth, thick, and creamy. Take the tin out of the fridge and put the peanut butter layer on the top of the chocolate layer. Put back in the fridge while making the caramel.

To make the caramel, put the soaked and drained dates together with all the other caramel ingredients into the food processor or high-speed blender and blend until smooth caramel forms. This, again, is going to take a few minutes. Put the caramel on the top of the peanut butter layer and put the cake in the freezer for at least 4 hours or overnight.

To make the topping sprinkle a handful of peanuts on the top of the cake. Melt the chocolate together with the coconut oil and pour over the top. Sprinkle with some sea salt. Leave the cake in the fridge for at least 3 hours to defrost. From this point, you can store it in the fridge, and there is no need to freeze it again unless you want to save it for later.



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