Vegan Peanut Butter Cup Cheesecake

When Cravings Hit Like a Tidal Wave…

Hey friend! Isla here from BiteTide, your partner-in-crime for all things ridiculously delicious and secretly simple. Ever have one of those days where you NEED dessert like *now*, but you also want it to feel like a hug in food form? Enter this Vegan Peanut Butter Cup Cheesecake. Imagine: a fudgy brownie crust that tastes straight from a bakery case, a peanut butter filling so creamy it’ll make you question reality, and a blizzard of melty chocolate, salty peanuts, and chopped peanut butter cups on top. All plant-based. All gluten-free. All zero-bake magic. This isn’t just dessert—it’s a mood lifter, a celebration starter, and proof that vegan treats can out-decadent the classics. I designed this as a double batch because, trust me, one pan vanishes faster than cookies at my nephew’s birthday party. Whether it’s a potluck, a “treat yo’self” Tuesday, or a birthday bash, this cheesecake rolls out the red carpet for flavor. Ready to make some no-bake magic? Grab your food processor—let’s ride this wave!

Grandma’s Apron & My First “Cheesecake” Rebellion

This cheesecake? It’s a delicious little rebellion. Growing up, my grandma’s classic New York cheesecake was legendary—rich, dense, and baked in a water bath that felt like a science experiment. I’d perch on her counter, “helping” (read: sneaking graham cracker crumbs), utterly mesmerized. Fast forward to my early vegan days: I craved that creamy joy but couldn’t crack the code. My first attempt? A grainy, sad puck that even the dog side-eyed. Then came the cashew epiphany! After a particularly chaotic kitchen day involving a broken blender and a peanut butter jar incident (RIP my favorite tee), I finally nailed it. That first silky, peanut-buttery bite? Pure victory. Now, this cheesecake is my love letter to Grandma’s legacy—minus the dairy, but overflowing with the same soul-warming joy. Every bite whispers: *”Rules? Nah. Flavor? Always.”

Vegan Peanut Butter Cup Cheesecake

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• Author: islamerrick
• Total Time: ~30 minutes prep + chill
• Yield: ~20 slices

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Description

This no-bake vegan cheesecake is rich, creamy, and layered with everything you love about peanut butter cups—fudgy brownie crust, velvety peanut butter filling, and indulgent toppings. It’s plant-based, gluten-free, and shockingly decadent. Whether for special occasions or serious cravings, it’s a showstopper.

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Ingredients

Scale 1x2x3x

Chocolate Brownie Crust:

3 cups (640g) pitted Medjool dates (about 32 dates)

2 cups (200g) almond or oat flour

1⅓ cups (120g) unsweetened cocoa powder

6 tbsp pure maple syrup

2 tsp vanilla extract

Vegan Peanut Butter Cheesecake Filling:

3 cups (480g) raw unsalted cashews, soaked or boiled until soft

2 cups (400ml) almond milk (or plant milk of choice)

6 tbsp maple syrup

4 tsp lemon juice

2 tsp vanilla extract

1½ cups (400g) natural creamy peanut butter

6 tbsp coconut butter (or coconut cream for a lighter option)

Topping Options:

½ cup creamy peanut butter (slightly melted for drizzling)

½ cup chopped dry roasted salted peanuts

½ cup melted vegan chocolate

Optional: homemade or store-bought vegan peanut butter cups, chopped

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Instructions

Make the crust: In a food processor, blend dates until sticky. Add flour, cocoa powder, maple syrup, and vanilla. Blend until it forms a soft, fudgy dough. Press evenly into your lined pan(s).

Make the filling: Blend all filling ingredients until smooth and creamy. Pour over crust and smooth the top. Tap pan gently to release air bubbles.

Chill: Freeze for 3–4 hours or refrigerate overnight until firm.

Top & serve: Drizzle with peanut butter and chocolate, sprinkle peanuts, and garnish with peanut butter cups. Slice and enjoy chilled!

• Category: Dessert

Nutrition

• Calories: 330
• Sugar: 10g
• Fat: 22g
• Carbohydrates: 12g

Your Flavor Toolkit: Simple, Swappable & Smart

Chocolate Brownie Crust:

• 3 cups (640g) pitted Medjool dates (about 32 dates): Nature’s caramel! They bind the crust and add deep sweetness. Chef’s hack: If they’re dry, soak in warm water for 10 mins first. Sub with 1.5 cups date paste or 2 cups packed prunes.
• 2 cups (200g) almond or oat flour: Almond flour = richer texture. Oat flour = nut-free & budget-friendly. Pro tip: Make oat flour by blitzing rolled oats!
• 1⅓ cups (120g) unsweetened cocoa powder: Use Dutch-process for extra-dark fudge vibes. Regular works too—just ensure it’s unsweetened.
• 6 tbsp pure maple syrup: Balances bitterness. Agave or date syrup work, but maple adds warmth.
• 2 tsp vanilla extract: The secret depth-builder. Splurge on pure vanilla if you can!

Vegan Peanut Butter Cheesecake Filling:

• 3 cups (480g) raw unsalted cashews, soaked: Non-negotiable for creaminess! Soak overnight in cold water OR boil for 15 mins until fork-tender. Drain WELL.
• 2 cups (400ml) almond milk: Lighter than coconut milk. Any plant milk works—oat milk adds extra creaminess.
• 6 tbsp maple syrup: Adjust to taste! Start with 4 tbsp if your PB is sweetened.
• 4 tsp lemon juice: Brightens the richness. Apple cider vinegar works too.
• 2 tsp vanilla extract: Yes, again! It’s the backbone.
• 1½ cups (400g) natural creamy peanut butter: Must be runny & natural (oil on top is good!). Avoid stiff, sugary kinds. Almond butter? Delicious, but less “PB cup.”
• 6 tbsp coconut butter (not oil!) or coconut cream: Coconut butter = solid gold for firmness. Chef’s secret: Find it near nut butters. Sub with full-fat coconut cream (chilled can, solid part only).

Topping Playground:

• ½ cup melted peanut butter + ½ cup melted vegan chocolate: Drizzle artistry! Thin PB with 1 tsp oil if needed.
• ½ cup chopped dry roasted salted peanuts: CRUNCH factor. Salt cuts sweetness.
• Vegan peanut butter cups, chopped: Homemade or store-bought (Justin’s or Unreal brand are great).

Let’s Build Your Dream Cheesecake: Step-by-Step

1. Prep Like a Pro: Line your 9×13″ pan or two 8″ round pans with parchment paper, leaving overhang (“handles”) for easy lifting. Isla’s sanity saver: Lightly spritz the pan first—the parchment sticks better! Now, plug in that food processor. You’ll need it for both layers.
2. Crust Time—Get Fudgy: Toss dates into the processor. Blitz until they form a sticky ball (scrape sides!). Add almond/oat flour, cocoa, maple syrup, and vanilla. Pulse until it looks like damp brownie batter and holds together when pinched. Watchpoint: Don’t over-blend or it gets oily! Press firmly into your pan(s) using a flat-bottomed cup or fingers. Chef’s hack: Freeze the crust for 10 mins while you make filling—it sets faster!
3. Whip Up That Dreamy Filling: Rinse the processor bowl (no need to deep clean!). Add soaked cashews, almond milk, maple syrup, lemon juice, and vanilla. Blend 3-5 mins until SMOOTH—scrape sides often. Key test: Rub filling between fingers. Gritty? Keep blending! Add peanut butter and coconut butter. Blitz again until velvety (another 2-3 mins). Taste! Want more PB? Add 2 tbsp. Sweeter? Drizzle in maple syrup.
4. Pour, Tap, & Chill: Pour filling over crust. Tap pan HARD on the counter 5-6 times to pop air bubbles. Smooth the top. Cover with foil or lid. Setting options: FREEZE for 3-4 hours (firmest slices) or REFRIGERATE overnight. Freeze if impatient (like me!).
5. Top It Like a Boss: Once set, lift cheesecake using parchment handles. Melt peanut butter and chocolate separately (microwave in 20-sec bursts). Drizzle wildly! Scatter peanuts and chopped PB cups. Pro move: Warm knife under hot water, wipe dry, then slice for clean edges.

Serving: Where the Magic (and Happy Dances) Happen

This beauty shines straight from the fridge! For *drama*, serve on a slate board or cake stand. Cut into squares (for the pan) or wedges (for rounds). A dusting of cocoa powder? Chef’s kiss. Pair with cold oat milk latte or a zingy berry compote to cut the richness. And please—take a photo before it disappears! Watching friends’ eyes widen at first bite? Priceless.

Flavor Surfing: Ride These Twists!

Switch up the wave with these fun spins:

1. Cookie Dream: Swap crust dates for 2 cups vegan Oreo crumbs + 6 tbsp melted coconut oil.
2. Berry Swirl: Before chilling, dollop ½ cup warmed raspberry jam on filling, then swirl with a knife.
3. Salty Caramel Bliss: Layer 1 cup vegan caramel sauce between crust and filling. Top with flaky salt.
4. Mini Marvels: Press crust into muffin tins (line with parchment cups!). Fill ¾ full. Chill 2 hours—perfect portions!
5. Nut-Free Nirvana: Use sunflower seed butter (filling) + pumpkin seeds (topping) + sunflower flour (crust). Note: Seed butter may tint filling slightly green—totally safe!

Isla’s Notebook: Lessons From the Battlefield (a.k.a. My Kitchen)

This recipe? It’s my kitchen sink warrior. I first tested it for my bestie’s wedding—then tripled it last-minute when her non-vegan uncle demanded thirds. True story! Over time, I learned: Cashews are divas. Undersoak? Your filling’s gritty. Oversoak? It turns slimy. The sweet spot: soak until they squish easily (like a ripe avocado). Also—natural peanut butter is NON-NEGOTIABLE. I once used a stiff brand and ended up with peanut butter cement. Lesson learned! Now, I keep a backup jar just for cheesecake emergencies. Lastly, this dessert gets BETTER after 24 hours. The flavors mingle like old friends at a reunion. Patience, grasshopper.

Your Cheesecake SOS: Solved!

Q: My filling won’t get smooth! Help?
A: Two culprits: 1) Your blender/processor isn’t powerful enough (pause often, scrape, blend longer). 2) Cashews weren’t soft enough. Boil them next time! For now, strain filling through a sieve—it’s a workout, but saves it.

Q: Can I use frozen cashews?
A: Yes! Thaw first, then soak in hot water for 30 mins. They blend like champs.

Q: Why is my crust crumbly?
A: Not enough dates or moisture. Add 1-2 tbsp almond milk or maple syrup while blending until it clumps.

Q: How long does it keep?
A: Fridge: 5 days (covered). Freezer: 2 months! Thaw slices in the fridge for 1 hour.

Nutritional Sunshine (Per Slice, Approx.)

Calories: 330 | Fat: 22g (Healthy fats from nuts!) | Net Carbs: 12g | Sugar: 10g (All natural!) | Protein: 9g | Fiber: 3g