Vegan Peanut Butter Cheesecake is a rich, creamy dessert that combines the nutty flavor of peanut butter with a smooth cashew-coconut filling and a tender almond flour crust. Topped with dark chocolate drizzle and crunchy peanuts, this no-bake, dairy-free cheesecake is as satisfying as it is wholesome.
Why You’ll Love This Recipe
This cheesecake is perfect for peanut butter lovers seeking a plant-based, gluten-free dessert that feels indulgent but is made with simple, natural ingredients. The recipe requires no baking, is easy to assemble, and can be prepared ahead of time. Each slice delivers a delicious balance of creamy, nutty, and chocolatey goodness that makes it ideal for both casual and special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust
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almond flour
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coconut oil, melted
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maple syrup
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vanilla extract
For the cheesecake filling
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raw cashews, soaked
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coconut cream
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creamy peanut butter
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maple syrup
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lemon juice
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vanilla extract
For the chocolate drizzle
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dark chocolate, melted
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coconut oil
For the topping
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chopped peanuts
Directions
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Prepare the pan: Line an 8-inch springform pan with parchment paper for easy removal.
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Make the crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until combined. Press the mixture firmly into the base of the prepared pan. Freeze for 10 minutes.
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Make the filling: In a high-speed blender or food processor, blend soaked cashews, coconut cream, peanut butter, maple syrup, lemon juice, and vanilla extract until smooth and creamy. Pour over the crust and spread evenly. Freeze for at least 4 hours or until firm.
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Add the drizzle and topping: Melt dark chocolate with coconut oil until smooth. Drizzle over the chilled cheesecake and sprinkle with chopped peanuts. Return to the freezer for a few minutes to set the chocolate.
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Serve: Slice with a sharp knife and serve chilled.
Servings and timing
This recipe yields 10 slices.
Preparation time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes
Calories: approximately 350 kcal per slice
Variations
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Nut-free option: Replace almond flour with sunflower seed flour and peanut butter with sunflower seed butter.
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Extra chocolate: Add a layer of melted dark chocolate between the crust and filling.
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Fruit topping: Serve with sliced bananas or strawberries for a fruity twist.
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Salted peanut butter: Use salted peanut butter for an added flavor boost.
Storage/reheating
Store the cheesecake in an airtight container in the freezer for up to 1 month or in the refrigerator for up to 5 days. Allow frozen slices to soften slightly at room temperature for about 10 minutes before serving. This cheesecake does not require reheating.
FAQs
Do I need to soak the cashews overnight?
Overnight soaking is ideal for the creamiest texture, but soaking in hot water for 1 hour works as a quicker alternative.
Can I use crunchy peanut butter instead of creamy?
Yes, but the filling will have small bits of peanuts for added texture.
Can I substitute another nut butter?
Yes, almond butter or cashew butter can be used in place of peanut butter.
How do I get a smooth chocolate drizzle?
Melt the chocolate gently with coconut oil and drizzle while warm using a spoon or piping bag.
Can I make this cheesecake ahead of time?
Yes, it’s perfect for preparing a day or two in advance and storing in the freezer.
How can I cut clean slices?
Use a sharp knife dipped in hot water and wiped dry between slices.
Is this cheesecake gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I reduce the sweetness?
You can reduce the maple syrup slightly in both the crust and filling without affecting texture.
Can I use another type of pan?
Yes, a cake pan lined with parchment can be used, but a springform pan makes removal easier.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator or freezer, depending on how soon you plan to serve them.
Conclusion
Vegan Peanut Butter Cheesecake is a luscious, no-bake dessert that’s easy to make and sure to please. With its creamy filling, nutty crust, and chocolate-peanut topping, it offers a perfect combination of flavors and textures. Whether served at a gathering or as a personal treat, this cheesecake is a reliable recipe for any peanut butter fan.
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