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
Scale
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.
