Name: Vegan Peanut Butter Cheesecake Recipe
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Vegan
Ingredients: 155 g biscoff cookies (about 20 cookies); 3 tablespoons vegan butter, melted; 1 tablespoon peanut butter; ¼ teaspoon sea salt; 100 g cashews, soaked ahead of time (see notes); 400 g vegan cream cheese; 60 g vegan Greek-style yogurt; 125 g peanut butter; 60 ml pure maple syrup; 1 teaspoon vanilla extract; 60 g dark chocolate, finely chopped; 60 g peanut butter; 8 mini vegan peanut butter cups, roughly chopped (optional)

Ingredients

155 g biscoff cookies (about 20 cookies)

3 tablespoons vegan butter (melted)

1 tablespoon peanut butter (for crust)

¼ teaspoon sea salt

100 g cashews (soaked ahead of time)

400 g vegan cream cheese

60 g vegan Greek-style yogurt

125 g peanut butter (for filling)

60 ml pure maple syrup

1 teaspoon vanilla extract

60 g dark chocolate (finely chopped)

60 g peanut butter (for topping)

8 mini vegan peanut butter cups (roughly chopped, optional)

Instructions

Step 1: Pre-soak the cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper.

Step 2: Prepare the crust by adding the biscoff cookies to a food processor and blitzing to fine crumbs. Add melted vegan butter, 1 tablespoon peanut butter, and sea salt, then process until the mixture sticks together when pressed between your fingers. Press the crust evenly into the base of the pan, smoothing it down firmly with your fingers or a spoon. Place the crust in the fridge or freezer to set.

Step 3: For the filling, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, 125 g peanut butter, maple syrup, and vanilla extract in a high-speed blender. Blend until smooth and creamy without lumps. Pour the filling over the crust in the pan and refrigerate for at least 6 hours or overnight until fully set.

Step 4: Melt the dark chocolate and 60 g peanut butter together using a heat-resistant bowl over a double boiler. Once melted and smooth, pour this topping over the chilled cheesecake and spread evenly with a spatula. Sprinkle chopped mini vegan peanut butter cups on top if using. Place the cheesecake in the freezer for 15 to 30 minutes to firm the topping.

Step 5: When ready to serve, heat a sharp knife in hot water, wipe it clean, and gently slice the cheesecake into portions. Enjoy immediately or store as directed below.

Tips & Variations

Soaking cashews well is key to achieving a silky smooth filling; if you forget, quick-soaking is a good alternative.

Use any vegan yogurt you prefer, but Greek-style gives extra creaminess.

Swap biscoff cookies for graham crackers or digestive biscuits for a different flavor in the crust.

For a chocolate peanut butter twist, fold in some mini chocolate chips into the filling before chilling.

FAQs

Can I make this cheesecake nut-free?

This recipe relies heavily on cashews and peanut butter, so it’s not suitable for those with nut allergies. You could try substitute nuts like soaked sunflower seeds for the cashews, but the flavor and texture will differ.

Do I need a high-speed blender for this recipe?

A high-speed blender is ideal to achieve a perfectly smooth and creamy filling, but a strong food processor can work as well. Just blend for longer and scrape down the sides frequently to avoid lumps.