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
Scale
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.
