Description
This Vegan Peanut Butter Cheesecake is a creamy, nutty, no-bake dessert that’s rich in flavor and naturally gluten-free. Made with a simple almond flour crust, a silky peanut butter cashew filling, and topped with dark chocolate drizzle and crunchy peanuts, it’s the perfect dairy-free indulgence for peanut butter lovers.
Ingredients
Crust:
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1 1/2 cups almond flour
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2 tbsp coconut oil, melted
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2 tbsp maple syrup
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1/2 tsp vanilla extract
Cheesecake Filling:
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1 1/2 cups raw cashews, soaked (4 hours or overnight, then drained)
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1/2 cup coconut cream
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1/3 cup creamy peanut butter (unsweetened, natural)
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1/4 cup maple syrup
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2 tbsp lemon juice
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1 tsp vanilla extract
Chocolate Drizzle:
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1/2 cup dark chocolate, melted
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1 tsp coconut oil
Topping:
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1/4 cup chopped peanuts
Instructions
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Prepare pan: Line an 8-inch springform pan with parchment paper on the bottom.
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Make crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until a dough forms. Press evenly into the base of the pan. Freeze for 10 minutes.
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Make filling: Blend soaked cashews, coconut cream, peanut butter, maple syrup, lemon juice, and vanilla extract in a high-speed blender until silky smooth. Pour over the crust and smooth the top. Freeze for at least 4 hours, or until firm.
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Decorate: Melt dark chocolate with coconut oil. Drizzle over the set cheesecake and sprinkle with chopped peanuts.
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Serve: Let sit at room temperature for 5-10 minutes before slicing for clean cuts. Enjoy!
Notes
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Store leftovers in the freezer for up to 1 month, or in the fridge for up to 5 days.
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For a salted peanut butter flavor, sprinkle flaky sea salt on top before serving.
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Use mini muffin molds for bite-sized portions!
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American