Description
This Vegan Peanut Butter Cheesecake is a decadent, no-bake dessert that combines a crunchy biscoff cookie crust with a creamy peanut butter and vegan cream cheese filling. Topped with a rich chocolate-peanut butter glaze and optional mini peanut butter cups for extra indulgence, this cheesecake is perfect for plant-based diets and peanut butter lovers alike. Ready in just over 6 hours including chilling time, it’s a luscious treat that’s both dairy-free and egg-free.
Ingredients
Scale
Crust
- 155 g biscoff cookies (about 20 cookies)
- 3 tablespoons vegan butter, melted
- 1 tablespoon peanut butter
- ¼ teaspoon sea salt
Filling
- 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
Topping
- 60 g dark chocolate, finely chopped
- 60 g peanut butter
- 8 mini vegan peanut butter cups, roughly chopped (optional)
Instructions
- Prepare Cashews and Pan: Soak the cashews in water for 4 hours, rinse, and drain, or quick-soak by simmering in water for 30 minutes. Line a 9-inch loaf pan with parchment paper covering the base and sides.
- Make the Crust: Place biscoff cookies in a food processor and blitz until fine crumbs form. Add melted vegan butter, peanut butter, and sea salt, then blitz again until the mixture sticks when pressed between fingers. Press this crust evenly into the base of the lined pan and smooth it down, compacting firmly. Chill the crust in the freezer or fridge while preparing the filling.
- Make the Filling: Add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, peanut butter, maple syrup, and vanilla extract to a high-speed blender. Blend until extremely smooth and creamy, with no lumps remaining. Pour the filling evenly over the chilled crust in the pan. Refrigerate for at least 6 hours or overnight until fully set.
- Prepare the Topping: Melt the dark chocolate and peanut butter together in a heatproof bowl set over a double boiler, stirring until smooth and combined. Pour the chocolate-peanut butter mixture over the set cheesecake, spreading it evenly with an offset spatula. Sprinkle chopped mini vegan peanut butter cups over the top if using. Place the cheesecake in the freezer for 15-30 minutes to firm the topping.
- Serve and Store: Before serving, gently heat a sharp knife in hot water, wipe dry, and make clean cuts into servings, which will make slicing easier. Store leftover cheesecake in a covered container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to one month. To serve after freezing, thaw overnight in the fridge.
Notes
- Note 1: Soaking cashews is essential for a creamy texture. For convenience, quick-soak by simmering in hot water for 30 minutes if short on time.
- Note 2: Use a plant-based Greek-style yogurt for tang and creaminess. Coconut or almond-based varieties work well.
- Note 3: Mini vegan peanut butter cups add a delightful crunch and extra peanut butter flavor, but can be omitted for a simpler topping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
Keywords: Vegan peanut butter cheesecake, no-bake cheesecake, vegan dessert, peanut butter dessert, plant-based cheesecake, dairy-free cheesecake, vegan peanut butter cups dessert
