Chocolate Peanut Butter Swirl Cheesecake

Chocolate Peanut Butter Swirl Cheesecake

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I am celebrating my 8th year of blogging this month and I knew we had to do it in style. I’ve been sitting on this delicious cheesecake recipe for months now. It took some time to perfect – that peanut butter and chocolate combo is a special one. Plus, I was waiting for the perfect occasion.

I think 8 years of blogging is a pretty amazing occasion, don’t you?

The peanut butter and chocolate combination is a favorite around here. Have you tried the So Delicious Chocolate Peanut Butter Swirl Ice Cream yet? It’s pretty heavenly. Or maybe you’ve tried one of my previous chocolate-peanut butter recipes:

Last week’s Peanut Butter Chocolate Loaf

The most popular recipe on my site – Peanut Butter Chocolate Chunk Cookies

My healthier version of Peanut Butter Cups

Afternoon fuel in the form of  Peanut Butter Chocolate Smoothie

My version of Lara Bars – Chocolate Peanut Power Bars

The only reason you need to get an ice cream maker – Chocolate Peanut Butter Ice Cream

This recipe was actually inspired by my favourite local restaurant – The Food Forest . They always feature a dairy-free and gluten-free cheesecake, and their peanut butter chocolate one just happens to be one of our faves. Naturally I had to get to work creating one of my own.

Anyone who has tried my Chocolate Peanut Butter Swirl Cheesecake has loved it. It is well worth the effort! The nice thing about making dairy-free cheesecakes is you can do it in steps – starting a day or two before you want to serve it.

It may seem like a daunting recipe, but trust me on this, it is so worth your time.

And one more thing before we get to the recipe.  Thank you so much for 8 years.  I’m sure some of you have been here since the beginning (Hi Mom), and some of you have joined along the way.  Regardless, I am beyond grateful for each and every one of you.



Chocolate PB Swirl CheesecakeAuthor Maggie


  • 1 cup walnuts
  • 15 medjool dates pitted and soaked
  • 1/3 cup cacao nibs
  • 1/3 cup cacao powder
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut sugar
  • 200 grams unsweetened dairy free chocolate (we like Cocoa Camino)
  • 1 tablespoon vanilla
  • 4 tablespoons coconut cream (the top portion of canned coconut milk after refrigeration not the liquid)
  • 1/2 cup dairy-free milk
  • ½ cup maple syrup, room temperature
Read the whole recipe on She Let Them Eat Cake