No-Bake Vegan Chocolate Peanut Butter Cheesecake
Posted Oct 05, 2017, Updated Jun 26, 2024
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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!
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)!
How to make a Vegan Chocolate Peanut Butter Cheesecake
- Use a Blender/Food processor.ย You will need a food processor or high powered blender to make this recipe.
- 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.
- Let it set.ย This recipe needs to set in the fridge for at least 1-2 hours.
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.
Vegan Chocolate Peanut Butter Cheesecake Recipe FAQs
Yes, you can double the ingredients and put it into a 9″ round cake pan or springform pan for easy removal.
Yes, choose a paleo or unsweetened chocolate and use almond butter or cashew butter instead of peanut butter.
Vegan Chocolate Peanut Butter Cheesecake: Ingredient Substitutions
- Pecans.ย I have also used walnuts with great results.
- Honey/Maple syrup.ย Either can be used in this recipe – use maple syrup to keep it vegan.
- Peanut Butter.ย 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).
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Vegan Peanut Butter Chocolate Cheesecake
Equipment
Ingredients
Crust:
- ยฝ cup raw pecans
- ยฝ cup dates pitted (donโt forget to remove the pits)!!
- 1 ยฝ TBS unsweetened cocoa powder
- 2 TBS unsweetened, shredded coconut
- 1 TBS honey or pure maple syrup
- ยผ tsp sea salt
Filling
- 1 cup roasted, unsalted cashews soaked for at least 1 hour
- 6 TBS pure maple syrup
- ยผ cup coconut oil melted
- ยผ cup unsweetened chocolate or semi-sweet chocolate chips, melted
- ยผ cup creamy peanut butter
- ยฝ cup coconut cream
- 1 tsp pure vanilla extract
- 2 TBS unsweetened cocoa powder
- ยผ tsp sea salt
Chocolate peanut butter topping:
- ยผ cup semi-sweet chocolate chips
- 2 TBS creamy peanut butter
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 6โ 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 โSโ 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 ยผ 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 itโs not straight out of the fridge and has a little time to sit at room temperature!
Video
Notes
Ingredient Substitutions
- Pecans.ย I have also used walnuts with great results.
- Honey/Maple syrup.ย Either can be used in this recipe – use maple syrup to keep it vegan.
- Peanut Butter.ย 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 temperatureย 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh. My. Lanta. Can I please like have this delivered to my house?! Right now?! … So I have a question regarding the cashews– Is that for like cashew milk? Could I just use cashew milk in place of this? If so, what do you think the measurement would be for that ingredient? I dont have a fancy schmancy vitamix I should have taken advantage of that Costco sale!… I just have a regular blender and am afraid it will not blend well enough! haha…. Any tips?! ๐
Hey Kimberly! Cashew milk is not a substitute for the soaked and drained cashews. In the “substitutions” section of the post I explain how you may use cashew butter in place of the cashews! Do you have a food processor? I’d recommend a FP over a not-so-great blender!
How did you get it out of the pan to display on a plate?
Did you line only the bottom of the pan or up the sides….somehow, also?
I would like to present mine ona plate.
Hello! I line my cake pan with parchment paper! Simply trace the bottom of the pan on a piece of paper, then draw two rectangles on opposite sides of each other on the circle to be used as “handles” place the circle in the bottom of your pan and fold the handles over the sides. it should look kind of like this =o= ๐
This looks amazing! Can you tell me what type of peanut butter you use? Is it natural peanut-only type or a more processed one like Kraft or Jiffy or Skippy? I know the taste is extremely different between the two types so just want to make sure I use the right one! My husband would love this for his birthday
Hey Tracey! I use natural peanut butter like Crazy Richards!
This was unbelievably good! I did make some changes as mine can’t have cashews, just omitted them made up the rest as is then added 1/4 cup of dairy free chocolate to the base. Tasted the filling and added a little more coconut cream and one more spoon of honey,my three kids need the chocolate taming a little bit more and it turned out amazing! I am sure using cashews will only improve it further, so thanks for the great recipe
I’m SO glad you enjoyed! <3
This was fabulous! I was worried because I didnโt have a 6โ round pan and had to use an 8 โ square pan instead. Had a little difficulty pressing the crust out but managed it. I brought it to a dinner party and everyone loved it. Will definitely be making this again.
YAY! I love hearing that you and all your dinner party guests enjoyed it!
Do you have the nutritional information? This looks amazing!
Hi, my question is the same as Tessaโs. What coconut product are you referring to in the base? Shredded, oil, milk, cream… Iโd LOVE to try and make this!
Also, can you substitute the cashews and the dates? Iโm on a Low FODMAPS diet and would love to taste this once Iโve made it.
Hello! I use shredded, unsweetened coconut or coconut flakes! (click here to see an example). I updated the description and added a link in the recipe as well, to hopefully clear up any confusion! Unfortunately there are no substitutions for the cashews or dates!
Hi. For the crust, can I use the same volume of walnuts? I have loads at home but no pecans. Not sure if it’ll change the taste or texture much.
Yes you can use walnuts! I have in the past, and while I prefer pecans walnuts are still delicious!
Hi, just wondering, in the list of ingredients for the base it says ‘2 tbsp of unsweetened coconut’. Is that dessicated coconut, fresh coconut, coconut milk etc?
Hey Tessa! Sorry for my late response! This recipe calls for unsweetened, shredded coconut or coconut flakes! I updated the recipe and included a link to an example of the product used!
Made this for a Christmas Eve dessert and it was excellent! I did change one thing – I left out the coconut oil and subbed in extra peanut butter instead. The chocolate I used was Equal Exchange organic 80% extra dark. Oh – and I also left off the topping – I found it plenty rich enough without adding that. Highly recommend when you want a decadent dessert that isn’t over the top sweet.
I’m so glad you enjoyed it!