Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious No-Bake Peanut Butter Cheesecake (vegan)

No-Bake Peanut Butter Cheesecake (vegan)

  • Author: eleanor
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

Indulge in this creamy and delightful No-Bake Peanut Butter Cheesecake, a vegan dessert that’s perfect for any occasion. It features a rich cookie crust, a luscious peanut butter filling, and a decadent ganache topping, all while being completely dairy-free.

Ingredients

Scale
  • 275 g (25 cookies) Oreos or Bourbon biscuits
  • 75 g (⅓ cup) vegan butter melted
  • 130 g (1 heaped cup) unroasted cashews
  • 260 g (1 cup) smooth
  • creamy peanut butter (NOT the runny natural kind)
  • 500 g (18 oz) vegan cream cheese
  • 80 g (⅓ cup) thick
  • Greek style soya yogurt OR coconut cream OR silken tofu
  • 100 g (½ cup) light brown soft sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon vanilla extract
  • 125 g (4 ½ oz) 60-70% dark chocolate finely chopped
  • 35 g (2 Tablespoons) smooth peanut butter
  • 135 g (½ cup + 1 Tablespoon) non-dairy milk (I use soy)
  • a couple of handfuls roasted salted peanuts roughly chopped

Instructions

  1. Crush the Oreos or Bourbon biscuits into fine crumbs and mix with melted vegan butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  2. Soak the cashews in water for at least 4 hours or overnight. Drain and rinse before using.
  3. In a blender or food processor, combine soaked cashews, peanut butter, vegan cream cheese, yogurt (or coconut cream or silken tofu), brown sugar, lemon juice, and vanilla extract. Blend until smooth and creamy.
  4. Pour the cheesecake filling over the cookie crust and spread evenly. Refrigerate for at least 4 hours or until firm.
  5. To make the ganache, melt the dark chocolate, peanut butter, and non-dairy milk together in a saucepan over low heat, stirring until smooth.
  6. Once the cheesecake has set, pour the ganache over the top and sprinkle with chopped roasted salted peanuts. Return to the fridge for an additional 30 minutes before serving.
  7. Slice and serve chilled. Enjoy your no-bake peanut butter cheesecake!

Notes

For optimal flavor, let the cheesecake sit overnight in the fridge. Use a sharp knife to serve clean slices, and run the knife under hot water for an easier cut.

  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 560 kcal
  • Sugar: 28 g
  • Sodium: 390 mg
  • Fat: 38 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Keywords: No-Bake Peanut Butter Cheesecake, vegan dessert, cheesecake recipe, peanut butter dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://eleanorrecipes.com/no-bake-peanut-butter-cheesecake/