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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I am planning on making this recipe tomorrow for a birthday. Can a tart ring be used instead of the pie dish?
Hi! This recipe looks amazing. my husband and I are watching our calories, and I noticed you had calories in the nutrition section but I didnโt see what a serving size was for those calories. I would sure like to know so I can make it and rate it!
Just wanted to let everyone know that this is not only the easiest and quickest recipe for a vegan cheesecake I’ve ever made but it’s also deliciously addictive. Such a satisfying dessert. Surprisingly, the ingredients are relatively inexpensive to buy (and I’m in Australia where everything seems expensive) and the cake seems to go a long way since it is quite rich. Such a solid recipe. Never fails. I double everything and make it in a standard springform and it turns out perfect every time! Thanks for a great recipe!
Thank you so much Kat!! I’m so glad to know you love it! It’s one of my favorites! <3
I made this for my birthday and it was amazing!! Iโm not sure that I would call it a cheesecake as it doesnโt have the tang that cream cheese gives. Iโd call it more like a peanut butter truffle cake.
Can i substitute cashews with another nut? like almonds?
Hey Valeria! Do you mean in the crust or in the filling? If you mean the crust, yes you can use another nut. I recommend pecans if you can’t do cashews! For the filling, if you can’t use cashews I’d recommend using nut butter instead of a different nut, because cashews are so silky and soft after they have been soaked and blended. I’d try using 3/4 cup almond butter instead of the 1 cup cashews.
This is the first vegan dessert I’ve ever made and it was delicious!! I’ll be making it again for sure
Where did you find roasted, unsalted cashews? So do not buy them raw?
I never review recipes but this was AMAZING and worth a 5 star review!! I am a huge baker and needed a recipe for a friend who is vegan/gluten free and was worried I would be able to find something delicious. But this fit the bill! It is to die for!!!!
Honey isn’t vegan. It is the produce of an animal.
You are correct! That is why I list maple syrup as the sweetener of choice for a vegan version!
This recipe is delicious! I did not think for one second it would taste as amazing as it did. This is a keeper and will be made again without a doubt. Thanks so much for giving me a chance to enjoy cheesecake again!