Raw PB & Chocolate Marble Cheesecake

I don't know about you, but I can top off peanut butter with anything that has sugar in it. Be it jelly, maple syrup, chocolate, strawberries, berries, banana,... you name it!
So obviously I had to try that out in one of my recipes, so PB&Chocolate Cheesecake it is. Yeah!

In all honesty, I was just trying something out while whipping this baby up. I ended up making about 2x the amount of needed crust haha but I adapted the recipe so yours will end up just right!



¾ cup oats
¾ cup pitted soaked & drained dates
a pinch of himalayan salt
splash of water if needed (be careful!)

1 spotted banana
¼ cup melted coconut oil
2 cups raw unsalted cashews (that have soaked overnight)
1 cup pitted dates
¼ cup maple syrup
Water, about 3-4 tbsps
a pinch of himalayan salt
¼ cup raw unsweetened cacao powder

3 tablespoons melted raw chocolate
3 tablespoons natural peanut butter with about ½ tsp melted coconut oil to make it more runny


Add the oats, dates and salt in your food processor until they stick together and have a pretty smooth consistency. Add tiny bits of water if needed; but be careful not to add too much! Transfer the crust into your desired (by parchment paper lined) pan (I used a flat rectangular pan myself).


  1. Transfer all the ingredients (EXCEPT for the cacao) and blend until you have a beautiful smooth consistency. Add tiny bits of water if needed, but beware not to add too much so your batter will remain creamy in stead of runny.
  2. When you've reached a nice consistency, take out half the batter and transfer it into a bowl. Now add the cacao to the remaining batter and blend until you have a beautiful chocolate better. 
    Now for the fun part.
  3. Take out the pan out of your freezer and pour the vanilla batter followed by the chocolate batter onto your crust. There are no rules to doing this really, just get creative and have fun! 
  4. Place the cheesecake in your freezer for another night and top off with your toppings before digging in. Enjoy! :) xo