If you have a sweet tooth and a love for creamy, dreamy desserts, you are going to adore this No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe. It’s a luscious, indulgent treat that combines velvety peanut butter with rich chocolate in an irresistibly smooth cheesecake that requires no oven time. Perfect for those warm days or any time you crave a fuss-free, yet show-stopping dessert, this cheesecake is packed with plant-based goodness and a delightful crunch, giving you all the decadent flavor without any dairy or guilt. Trust me, once you try this recipe, it’ll quickly become your go-to dessert that friends and family will beg you to make again and again!
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients, each bringing something special to the table—from the creamy texture of soaked cashews to the natural sweetness of dates. Every element plays a role in building layers of flavor and achieving the perfect consistency in this no-bake wonder.
- Flaked or ground almonds (1 â…“ cups): Creates a crunchy, nutty base that supports the creamy filling with great texture.
- Medjool dates (6, pitted): Acts as a natural sweetener, adding caramel-like richness to the crust.
- Peanut butter (various kinds, totaling about 1 ¾ cups): Delivers that unmistakable creamy, nutty flavor and richness throughout the cheesecake.
- Sea salt (around 1 ¼ teaspoons total): Enhances all the flavors, balancing sweetness and deepening the peanut butter notes.
- Cashews (2 cups, soaked): These soaked cashews are the secret to a luxuriously smooth and creamy texture in the filling.
- Chilled coconut milk (thick cream, 1 ½ cups): Adds smoothness and a subtle coconut flavor, helping the cheesecake hold its shape without heaviness.
- Coconut yoghurt or soya yoghurt (¼ cup): Brings a gentle tang and silkiness to the filling, keeping things refreshingly light.
- Pure maple syrup (about 7 tablespoons): Provides natural sweetness with complex notes that pair beautifully with chocolate and peanut butter.
- Coconut oil (solid, 7 tablespoons): Helps bind the layers and adds richness while keeping this cheesecake dairy-free.
- Lemon juice (2 tablespoons): Adds a bright hint of acidity to cut through the sweetness and keep the flavors lively.
- Vanilla bean paste (2 teaspoons): Infuses gentle warmth and depth, rounding out all the flavors perfectly.
- NutShed Chocolate Peanut Butter (½ cup): Provides an irresistible, chocolatey peanut butter layer that is pure dessert magic.
- Vegan chocolate (1 oz): For garnishing, to amp up the chocolatey vibe with an extra touch of decadence.
- Roasted salted peanuts (chopped): Adds delightful crunch and a finishing salty pop that contrasts beautifully with the creamy filling.
How to Make No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe
Step 1: Prepare the Crust
Start by blending the flaked almonds with the pitted medjool dates, peanut butter, and sea salt. This combination creates a chewy, nutty base that holds together beautifully without baking. Press this mixture firmly into your chosen springform pan or tart ring, lining the bottom evenly for a firm foundation. Refrigerate while you prepare the filling to help it set.
Step 2: Soak and Drain Cashews
Soak your cashews in hot water for at least 4 hours or overnight if possible, then drain and rinse well. This step is crucial because it ensures the cashews blend into an ultra-smooth, creamy component that mimics the texture of traditional cheesecake flawlessly.
Step 3: Make the Peanut Butter Filling
In a powerful blender or food processor, combine soaked cashews, chilled coconut milk cream, coconut yoghurt, maple syrup, coconut oil, lemon juice, vanilla bean paste, peanut butter, and sea salt. Blend on high until you get a silky smooth, thick filling free of lumps. Pour this luscious filling over the chilled crust and smooth the top evenly. Pop this back into the fridge to start setting.
Step 4: Prepare the Chocolate Peanut Butter Layer
Blend another portion of soaked cashews with the chocolate peanut butter, maple syrup, coconut oil, lemon juice, and a pinch of sea salt until creamy and velvety. Spread this decadent chocolate peanut butter layer gently over the set peanut butter filling, creating a divine two-layer effect.
Step 5: Chill the Cheesecake
Allow the entire cheesecake to chill in the refrigerator for at least 6 hours, though overnight is best. This chilling time is essential for layers to firm up and the flavors to meld together beautifully.
Step 6: Garnish with Chocolate and Peanuts
Once set, melt your vegan chocolate gently and drizzle it over the top. Sprinkle generously with chopped roasted salted peanuts for a delightful crunch and salty contrast. This final touch makes every bite extra special and satisfying.
Step 7: Slice and Serve
Use a sharp knife warmed slightly under hot water to slice perfectly neat pieces. Serve chilled for a refreshing, indulgent treat that wows every time.
How to Serve No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe
Garnishes
To elevate your cheesecake visually and flavor-wise, consider adding fresh berries like raspberries or sliced strawberries for a burst of color and tartness. A sprinkle of cocoa nibs or shredded coconut can add textural contrast and a touch of elegance. Don’t be shy with the roasted peanuts for that signature crunch that balances creamy richness with a salty spark.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a fragrant herbal tea like peppermint or chai, which complements the dessert’s nutty and sweet layers. For occasions wanting a little extra, a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream can be a dreamy addition that makes each serving feel like a celebration.
Creative Ways to Present
Try serving your No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe as elegant mini cheesecakes in ramekins or cupcake liners for parties or gatherings. Layer it in clear glasses with chopped nuts, chocolate shavings, and fruit for a show-stopping parfait effect. Wrapping individual slices in parchment paper tied with twine is also a charming way to gift or transport this delicious delight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly in the refrigerator for up to 4 days. This helps the cheesecake maintain its creamy texture and fresh flavor without drying out or absorbing other fridge aromas.
Freezing
This cheesecake freezes beautifully. Wrap it securely in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator to preserve its silky, smooth texture.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If you prefer it slightly softer, leaving it at room temperature for 15 to 20 minutes before serving works wonders without losing the refreshing character.
FAQs
Can I use other nuts instead of cashews?
Cashews are key for that creamy, smooth texture. You can try soaked macadamias or blanched almonds, but results may vary in creaminess and flavor.
Is the crust gluten-free?
Yes! Using almonds and dates ensures the crust is naturally gluten-free and packed with wholesome goodness.
Can I substitute peanut butter with another nut butter?
Absolutely! Almond or cashew butter can be used, but peanut butter adds a signature taste that defines this recipe.
Do I need to soak the cashews overnight?
While overnight soaking is best for maximum creaminess, soaking in hot water for at least 4 hours can work in a pinch.
Is this recipe suitable for people with soy allergies?
Yes, as long as you use coconut yoghurt and avoid soy-based products, it remains soy-free and safe for those with soy allergies.
Final Thoughts
There is something truly special about this No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe that makes it a standout dessert for any occasion. Creamy, chocolatey, nutty, and naturally sweetened with wholesome ingredients, it’s a recipe you’ll want to keep close and share often. So go ahead—give it a try and watch how it becomes an instant favorite in your dessert repertoire. Your taste buds, and your guests, will thank you!
Print
No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes plus chilling time (minimum 4 hours or overnight)
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
This No-Bake Vegan Chocolate Peanut Butter Cheesecake is a luscious, creamy dessert that combines the rich flavors of peanut butter, chocolate, and a nutty almond crust. Perfect for vegan and dairy-free diets, this cheesecake requires no baking and uses wholesome ingredients like soaked cashews, coconut milk, and natural sweeteners to create a smooth, indulgent treat that’s both satisfying and easy to prepare.
Ingredients
Crust
- 1 â…“ cups flaked or ground almonds
- 6 medjool dates (pitted)
- 2 tablespoons peanut butter
- ½ teaspoon sea salt
Peanut Butter Cheesecake Layer
- 1 cup cashews (soaked for at least 4 hours or overnight)
- ¾ cup chilled coconut milk (only the thick cream from the top of the can)
- ¼ cup coconut yoghurt (or soya yoghurt)
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil (solid)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla bean paste
- ½ cup NutShed Very Crunchy peanut butter
- 3 tablespoons pure maple syrup
- ½ teaspoon sea salt
Chocolate Peanut Butter Layer
- 1 cup cashews (soaked for at least 4 hours or overnight)
- ¾ cup chilled coconut milk (only the thick cream from the top of the can)
- ½ cup NutShed Original or Very Crunchy Peanut Butter
- 3 tablespoons pure maple syrup
- 4 tablespoons coconut oil (solid)
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ½ cup NutShed Chocolate Peanut Butter
- 1 oz vegan chocolate (melted)
Topping
- Roasted salted peanuts (chopped, for garnish)
Instructions
- Prepare the crust. In a food processor, combine the flaked or ground almonds, pitted medjool dates, peanut butter, and sea salt. Blend until the mixture comes together and forms a sticky, crumbly dough that holds when pressed between fingers.
- Press the crust into the pan. Line a 9-inch springform pan with parchment paper. Firmly press the crust mixture evenly into the base of the pan to create a compact crust layer. Place the pan in the refrigerator to set while you prepare the cheesecake layers.
- Make the peanut butter cheesecake layer. Drain and rinse soaked cashews. In a high-speed blender, combine the cashews, thick coconut cream, coconut or soya yoghurt, maple syrup, coconut oil, lemon juice, vanilla bean paste, crunchy peanut butter, additional maple syrup, and sea salt. Blend until super smooth and creamy, scraping down the sides as needed.
- Pour peanut butter layer over crust. Remove the crust from the fridge and pour the blended peanut butter cheesecake layer evenly over the crust. Smooth the surface with a spatula. Return to the fridge to start setting.
- Prepare the chocolate peanut butter layer. Rinse and drain the second batch of soaked cashews. Blend with chilled coconut cream, NutShed Original or Very Crunchy Peanut Butter, maple syrup, coconut oil, lemon juice, sea salt, and the NutShed Chocolate Peanut Butter until very smooth. Gently fold in the melted vegan chocolate until fully incorporated.
- Layer the chocolate peanut butter mixture. Carefully spoon or pour the chocolate peanut butter layer over the peanut butter cheesecake layer. Spread evenly and smooth the surface. Cover and refrigerate for at least 4 hours or overnight until fully set and firm.
- Garnish and serve. Before serving, sprinkle chopped roasted salted peanuts on top for added texture and flavor. Release the cheesecake from the springform pan, slice, and enjoy chilled.
Notes
- Soak cashews in hot water for at least 4 hours or overnight to achieve a creamy texture when blended.
- Use only the thick cream from the top of the coconut milk can for richness and consistency.
- Maple syrup serves as a natural sweetener, but you can adjust the amount to taste.
- If you can’t find NutShed peanut butters, any natural crunchy and chocolate peanut butter alternatives will work.
- Keep the cheesecake refrigerated until serving to maintain its shape and texture.
