No-Bake Vegan Chocolate Peanut Butter Cheesecake

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This no-bake vegan chocolate peanut butter cheesecake is a healthy and decadent dessert! It’s gluten-free, dairy-free, vegan, and paleo-friendly!

Side view of a slice of No-Bake Vegan Chocolate Peanut Butter Cheesecake on a plate with the rest of the cheesecake in the background


This no-bake vegan chocolate peanut butter cheesecake is a healthy dessert that is gluten-free, dairy-free, vegan, and paleo-friendly.

However, even though it’s healthy, it still tastes like a decadent treat. I created this among a list of many other healthy desserts like these chickpea blondies and these black bean brownies, as a way to satisfy my sweet tooth while using nutritious ingredients.

This vegan peanut butter cheesecake is really a show stopper, making it a perfect dessert to celebrate a special occasion or make for Thanksgiving (also try this paleo and vegan pumpkin cheesecake)!

Side, overhead view of the full No-Bake Vegan Chocolate Peanut Butter Cheesecake on a serving plate

How to make a Vegan Chocolate Peanut Butter Cheesecake

  1. Use a Blender/Food processorYou will need a food processor or high powered blender to make this recipe.
  2. Start by making the crust, then wipe the container clean and move on to the filling. You may need to pause and scrape down the sides, then continue blending/processing.
  3. Let it set. This recipe needs to set in the fridge for at least 1-2 hours.
Front view of a slice of No-Bake Vegan Chocolate Peanut Butter Cheesecake on a plate with a bite taken out with the rest of the cheesecake in the background

Serve

This recipe is best served at room temperature or close to it. The chocolate and peanut butter flavors intensify when this Vegan Chocolate Peanut Butter Cheesecake has the chance to rise a few degrees in temperature. I recommend removing it from the fridge 20-30 minute before you’re ready to serve it!

Store/freeze

Store leftovers of this cheesecake in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or at room temperature – do not microwave.

Side view of No-Bake Vegan Chocolate Peanut Butter Cheesecake on a serving plate

Recipe FAQs

Can I double this recipe?

Yes, you can double the ingredients and put it into a 9″ round cake pan or springform pan for easy removal.

Can I make this recipe paleo?

Yes, choose a paleo or unsweetened chocolate and use almond butter or cashew butter instead of peanut butter.

This no-bake vegan chocolate peanut butter cheesecake is a healthy and decadent dessert! It's gluten-free, dairy-free, vegan, and paleo-friendly!

Vegan Chocolate Peanut Butter Cheesecake: Ingredient Substitutions

  • Pecans. I have also used walnuts with great results.
  • Honey/Maple syrup. Either can be used in this recipe – use maple syrup to keep it vegan.
  • Peanut Butter. Any nut or seed butter can be used, however peanut butter is my favorite. Coming in second is cashew butter and third, almond butter (which are both paleo).
Side view of No-Bake Vegan Chocolate Peanut Butter Cheesecake on a serving plate with one piece removed

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Vegan Peanut Butter Chocolate Cheesecake

Laura
This no-bake vegan chocolate peanut butter cheesecake is a healthy and decadent dessert! It's gluten-free, dairy-free, vegan, and paleo-friendly!
4.98 from 34 votes
Course Dessert
Cuisine American
Servings 10 slices
Calories 369
Prep Time15 minutes
Chilling Time2 hours
Total Time2 hours 15 minutes

Ingredients 
 

Crust:

Filling

Chocolate peanut butter topping:

Instructions 

  • First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.

Crust:

  • Line a 6” round cake pan (deep) with parchment paper. Set aside.
  • Put dates and pecans in the container of a Vitamix blender or a food processor fitted with the “S” blade. Process until mixture is resembles a coarse meal and is uniform throughout.
  • Add the rest of the to the blender/food processor and blend/process until the mixture just starts to clump together. (Do not over process here or the bites will become oily)!
  • Pour the mixture into the prepared pan and press it evenly into the bottom of the pan.
  • Put the pan with the crust in it in the refrigerator while you make the filling.

Filling:

  • In a microwave safe dish or in a small pan over medium-low heat melt together the peanut butter, chocolate, maple syrup and coconut oil until smooth. Set aside.
  • Place the soaked, rinsed and drained cashews and the coconut cream into the container of your Vitamix blender. Blend until smooth.
  • Add the melted chocolate, peanut butter & coconut oil mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend for 30-60 seconds or until silky smooth. You may need to stop, scrape down the sides and continue blending.
  • Pour the filling into the prepared pan and evenly spread it over the crust.
  • Place the pan back in the refrigerator until it sets up and becomes solid (about 1-2 hours).

Topping:

  • Melt ¼ cup chopped semisweet chocolate or chocolate chips with 2 TBS peanut butter and stir until smooth. Evenly spread over firm filling. Return to fridge to set.
  • To serve, remove from fridge and let sit at room temperature for 20 minutes. This tastes the best when it’s not straight out of the fridge and has a little time to sit at room temperature!

Video

Notes

This recipe is very rich, so a small slice goes a long way! 
Nutrition information is calculated for this recipe making 10 servings, but I have found it makes closer to 12 since it is so rich. 

Ingredient Substitutions

  • Pecans. I have also used walnuts with great results.
  • Honey/Maple syrup. Either can be used in this recipe – use maple syrup to keep it vegan.
  • Peanut Butter. Any nut or seed butter can be used, however peanut butter is my favorite. Coming in second is cashew butter and third, almond butter (which are both paleo).

Serve

This recipe is best served at room temperature or close to it. The chocolate and peanut butter flavors intensify when this Vegan Chocolate Peanut Butter Cheesecake has the chance to rise a few degrees in temperature. I recommend removing it from the fridge 20-30 minute before you’re ready to serve it!

Store/freeze

Store leftovers of this cheesecake in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or at room temperature – do not microwave.

Nutrition

Serving: 1slice | Calories: 369kcal | Carbohydrates: 28g | Protein: 6.6g | Fat: 28.4g | Potassium: 231.1mg | Fiber: 3.8g | Sugar: 17.9g | Calcium: 29mg | Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




105 Comments

  1. 5 stars
    This deliciousness has become my Mental Health recipe since a friend passed the link in 2017.

    My system is a little different – a result of my Dad being experimented upon as a young naval man. (Moral of the story – experiments on humans can mean a lifetime of chronic ill health!)

    So it has taken me years to work out how to be healthiest. For food, I cannot eat any fruit, grains, legumes of dairy.

    This recipe ticks all my “can eat…” boxes. I have taken the liberty of reducing the sweetener, excluding dates, using homemade sun butter in place of peanut butter.

    Thank you so much Laura!