line an 8 x 8 cake pan with parchment paper.

in a food processor, blend together almond flour, vanilla extract, flax meal, almond butter, medjool dates, cocoa powder, and dairy-free milk until a sticky dough forms. add more milk if needed to reach desired consistency.

press the dough evenly into the lined pan and smooth out the surface. freeze for 30 minutes to set.

while the base is setting, prepare the filling. in a bowl, mix the vegan cream cheese, runny peanut butter, maple syrup, vanilla extract, and a dash of sea salt until smooth and creamy.

pour the filling over the chilled base and spread evenly. if desired, sprinkle chocolate chips on top. freeze the cheesecake for about 4 hours or until firm.

before serving, let it thaw for a few minutes to soften slightly. store leftovers in the freezer or fridge and thaw before eating. enjoy!