Midday Fix: Natalie Slater makes peanut butter coconut cheesecake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Natalie Slater

To purchase a copy of the book:

Bake and Destroy: Good Food for Bad Vegans

For more information:


Peanut Butter Coconut cheesecake

1 cup finely ground graham crackers
1/4 cup finely crushed Chick-O-Stick candies
2 Tablespoons canola oil
1 Tablespoon soy milk
1/4 teaspoon salt

1/2 cup whole, raw cashews (soaked in water until very soft, 2-8 hours)
1 (12 oz) package silken tofu, drained
2/3 cup sugar
2 Tablespoons light brown sugar
1 Tablespoon coconut oil, room temperature
2 teaspoon lemon juice
1 & 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon salt
1 cup crunchy peanut butter
1/2 cup shredded coconut
1/4 cup chopped peanuts
crushed Chick-O-Sticks for topping, optional

Preheat oven to 350F and spray a 9 1/2” springform pan with cooking spray. In a mixing bowl, combine graham cracker crumbs, crushed Chick-O-Stick and salt. Drizzle in 2 tablespoons oil, mixing well to moisten the crumbs. Add more oil gradually if needed. Add the soy milk, then press the dough into the bottom of the pan. Bake 8-10 minutes until firm, and set aside to cool. Leave the oven on. Drain the cashews and place in a food processor along with the tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla extract, coconut extract and salt. Blend until smooth – there should be no chunks of cashew.  Add the peanut butter and coconut and pulse to combine – this time there will be lumps of peanuts, and that’s OK.  Pour filling into prepared crust, top with chopped peanuts (add a sprinkling of crushed Chick-O-Stick, if desired) and bake on top rack for 45-50 minutes, until the sides are golden and the top is puffy. To prevent a cracked surface, place a baking sheet on the lower rack, topped with an ovenproof dish containing 2 cups of hot water.  Remove the cheesecake from the oven and cool it on a rack for 30 minutes, then refrigerate for at least 3 hours before slicing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

1 Comment

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.