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.
Ingredients
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
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