If you adore rich, creamy, and utterly dreamy desserts, you are going to fall head over heels for this Vegan Peanut Butter Cheesecake Recipe. It’s a luscious, plant-based take on the classic favorite that’s so indulgent yet wholesome, you’ll have a hard time believing it contains no dairy. Every bite combines the irresistible flavors of velvety peanut butter with the smooth texture of vegan cream cheese, perfectly balanced by a crisp biscoff cookie crust. Whether you’re vegan, dairy-free, or just someone searching for a delectable new treat, this cheesecake is an absolute showstopper that’s sure to impress.
Ingredients You’ll Need
Creating this Vegan Peanut Butter Cheesecake Recipe is surprisingly simple because every ingredient plays a key role in building its richness, texture, and sublime flavor. Each component works harmoniously to bring you that perfect balance of sweet, salty, and nutty satisfaction.
- Biscoff cookies (155 g / 20 cookies): The buttery, spiced flavor creates a wonderfully crunchy and flavorful crust base.
- Vegan butter (3 tablespoons, melted): Binds the crust ingredients together while adding a creamy hint.
- Peanut butter (1 tablespoon for crust + 125 g for filling + 60 g for topping): The peanut butter factor offers deep nuttiness and luscious creaminess throughout the cheesecake.
- Sea salt (¼ teaspoon): Enhances the flavors and balances the sweetness perfectly.
- Cashews (100 g, soaked): Essential for that ultra-smooth, creamy cheesecake texture without any dairy.
- Vegan cream cheese (400 g): Adds the signature tang and softness that’s key for a cheesecake feel.
- Vegan Greek-style yogurt (60 g): Boosts creaminess and adds subtle tartness for depth of flavor.
- Pure maple syrup (60 ml): Natural sweetener that brings gentle sweetness and moistness.
- Vanilla extract (1 teaspoon): Rounds out the taste with warm, fragrant notes.
- Dark chocolate (60 g, finely chopped): A rich topping that complements the peanut butter’s flavor beautifully.
- Mini vegan peanut butter cups (8, roughly chopped, optional): For a fun, crunchy garnish adding extra peanut buttery goodness.
How to Make Vegan Peanut Butter Cheesecake Recipe
Step 1: Prepare the Cashews and Pan
Start by soaking the cashews to get that perfect creamy texture in your filling. You can pre-soak them in water for about 4 hours, or use a speedy simmer for 30 minutes. While they soak, line a 9-inch loaf pan with parchment paper on the base and sides to make removal a breeze later on.
Step 2: Make the Crispy Biscuit Crust
Next, blitz the biscoff cookies in a food processor until they turn into fine crumbs – this sets the stage for your crust. Mix in the melted vegan butter, peanut butter, and sea salt, pulsing until the mixture sticks together nicely between your fingers. Press this mix firmly into the pan’s base, smoothing it out with your fingers or a spoon so it forms a compact, crunchy foundation. Pop it into the fridge or freezer to set while you prepare the filling.
Step 3: Whip Up the Creamy Peanut Butter Filling
This is where the magic happens: add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, peanut butter, maple syrup, and vanilla extract to a high-speed blender. Blend until perfectly smooth and irresistibly creamy—no lumps allowed! Pour this luscious filling over your chilled crust, then refrigerate for at least 6 hours or overnight so the cheesecake can set firmly and develop those amazing flavors.
Step 4: Add the Decadent Peanut Butter Chocolate Topping
Gently melt the dark chocolate and 60 grams of peanut butter together using a double boiler. Once melted to silky perfection, pour this luscious topping over the chilled cheesecake, spreading evenly with an offset spatula. Sprinkle chopped mini vegan peanut butter cups on top for bursts of extra indulgence. Place the cheesecake in the freezer for 15 to 30 minutes to let the topping firm up before slicing.
Step 5: Serving and Storing Your Delicious Vegan Peanut Butter Cheesecake Recipe
When ready to serve, carefully heat a sharp knife in hot water and wipe it clean before slicing to create smooth, clean edges. This cheesecake keeps wonderfully in a covered container in the fridge for up to 5 days and freezes beautifully for up to a month. Just defrost overnight in the fridge before serving.
How to Serve Vegan Peanut Butter Cheesecake Recipe
Garnishes
Enhance your Vegan Peanut Butter Cheesecake Recipe by sprinkling crushed toasted peanuts, cacao nibs, or even a drizzle of vegan caramel sauce on top. These options add texture and a burst of complementary flavors that elevate every bite.
Side Dishes
A light, fresh fruit salad featuring berries or sliced bananas pairs beautifully with this rich cheesecake, balancing the richness with natural sweetness and juiciness. For a cozy touch, serve alongside a warm cup of vegan coffee or chai tea for the ultimate dessert experience.
Creative Ways to Present
Present your cheesecake in individual clear dessert cups layered with extra peanut butter cups or cookie crumbs for a fun, personal treat. Alternatively, create a cheesecake platter with slices arranged in a circle surrounding a bowl of vegan whipped cream and fresh berries for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Peanut Butter Cheesecake Recipe fresh by storing leftovers in an airtight container in the fridge. It maintains its creamy texture and peanutty flavor beautifully for up to 5 days.
Freezing
If you want to save some for later, freeze the cheesecake in a freezer-safe container for up to a month. Just ensure it is tightly covered to prevent freezer burn and flavor loss.
Reheating
This cheesecake is best served chilled, so rather than reheating, simply thaw it overnight in the fridge. This preserves the creamy texture that makes this Vegan Peanut Butter Cheesecake Recipe so incredible.
FAQs
Can I substitute the biscoff cookies in the crust?
Absolutely! You can use graham crackers, digestive biscuits, or even gluten-free cookies if you prefer. Just choose something with a nice flavor that will complement the peanut butter.
Do I have to soak the cashews overnight?
Not necessarily. While soaking them for 4 hours is ideal for the creamiest texture, you can quick-soak by simmering them for 30 minutes and still get great results.
Is it possible to make this cheesecake nut-free?
This recipe centers around peanut butter and cashews, so it’s challenging to remove nuts entirely. However, allergy-friendly substitutions like sunflower seed butter and soaked sunflower seeds could be experimented with, but results may vary.
Can I use a different sweetener instead of maple syrup?
Yes! Agave nectar, coconut nectar, or even brown rice syrup work well as vegan sweetener alternatives, though they might slightly change the flavor profile.
How do I get clean slices when cutting the cheesecake?
Heat a sharp knife in hot water and wipe clean before each cut to slice through this cheesecake smoothly without cracking or crumbling.
Final Thoughts
When you try this Vegan Peanut Butter Cheesecake Recipe, you’re not just making a dessert—you’re creating a delightful experience filled with flavor, texture, and pure joy. It’s perfect for sharing with friends, enjoying a special treat, or simply indulging yourself. I can’t wait for you to taste this showstopper and make it a beloved favorite in your kitchen!
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Vegan Peanut Butter Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
This Vegan Peanut Butter Cheesecake is a rich, creamy, and decadent dessert perfect for anyone craving a dairy-free treat. Featuring a crunchy biscoff cookie crust and a luscious peanut butter and vegan cream cheese filling, this no-bake cheesecake is topped with a smooth peanut butter-chocolate ganache and optional mini vegan peanut butter cups for added indulgence. Ideal for gatherings or satisfying sweet tooth cravings, it requires no baking and sets beautifully in the fridge.
Ingredients
Crust
- 155 g biscoff cookies (about 20 cookies)
- 3 tablespoons vegan butter, melted
- 1 tablespoon peanut butter
- ¼ teaspoon sea salt
Filling
- 100 g cashews, soaked ahead of time
- 400 g vegan cream cheese
- 60 g vegan Greek-style yogurt
- 125 g peanut butter
- 60 ml pure maple syrup
- 1 teaspoon vanilla extract
Topping
- 60 g dark chocolate, finely chopped
- 60 g peanut butter
- 8 mini vegan peanut butter cups, roughly chopped (optional)
Instructions
- Prepare: Soak the cashews in water for 4 hours, then rinse and drain them, or use a quick-soak method by simmering the cashews for 30 minutes. Line a 9-inch loaf pan with parchment paper covering the base and sides for easy cheesecake removal.
- Make the crust: Place the biscoff cookies in a food processor and pulse until they become fine crumbs. Add melted vegan butter, peanut butter, and sea salt, then blend again until the mixture sticks together when pressed between your fingers. Press this crust mixture firmly into the base of the lined pan and smooth it evenly with your fingers or spoon. Chill in the fridge or freezer to set.
- Make the filling: Combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, peanut butter, pure maple syrup, and vanilla extract in a high-speed blender. Blend until the mixture is smooth and creamy without lumps. Pour the filling over the prepared crust and refrigerate for at least 6 hours or overnight to set properly.
- Prepare the topping: Melt dark chocolate and peanut butter together in a heat-resistant bowl over a double boiler, stirring until completely smooth. Pour this ganache over the set cheesecake and spread evenly using an offset spatula. Sprinkle chopped mini vegan peanut butter cups on top if using. Place the cheesecake in the freezer for 15 to 30 minutes to firm up the ganache layer before serving.
- Serving and storage: To slice, warm a sharp knife in hot water, wipe it dry, and cut the cheesecake carefully to ensure clean slices. Store in a covered container in the fridge for up to 5 days or freeze for up to a month in a freezer-safe container. To serve after freezing, thaw overnight in the fridge for the best texture.
Notes
- Soaking cashews is essential for a smooth and creamy filling. For convenience, quick-soak by simmering for 30 minutes.
- The vegan Greek-style yogurt adds creaminess and tang; if unavailable, substitute with any vegan yogurt but adjust sweetness if needed.
- Mini vegan peanut butter cups are optional but add a delicious decorative and flavorful topping.
- Make sure to use vegan-certified products for cream cheese, yogurt, butter, and peanut butter to keep this recipe fully vegan.
- For easier slicing, warming the knife between each cut prevents sticking and crumbling.
