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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Can you recommend another size of pan ? I live in Canada and can’t find one.
Can I use full-fat (canned) coconut milk in place of the coconut cream?
This looks great ๐
Can I make the filling in the food processor? I don’t have a blender
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 โcan eat…โ 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!
I loved it!!!!!!