Name: Vegan Peanut Butter Cheesecake Recipe
Prep time: 20 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); 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)

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If you’ve been dreaming of a dessert that flawlessly blends creamy, nutty bliss with indulgent chocolate goodness, this Vegan Peanut Butter Cheesecake Recipe is here to make those dreams come true. Perfectly rich and luscious yet completely plant-based, this cheesecake stands out as a celebration of smooth peanut butter and velvety vegan cream cheese, resting on a crunchy biscoff cookie crust. Whether you’re vegan, lactose-intolerant, or simply a lover of decadent desserts, this cheesecake promises a slice of happiness that’s as satisfying as it is easy to make.

Ingredients You’ll Need

A rectangular metal baking pan lined with parchment paper is filled with a smooth, light tan batter, evenly spread to the edges. On the white marbled surface around the pan, there are clusters of shelled peanuts, a small white bowl filled with peanut butter, and a partially visible brown piping bag with a textured tip. The scene gives a simple, clean look focused on the creamy batter preparing to be baked. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to mastering this Vegan Peanut Butter Cheesecake Recipe. Each one plays a crucial role, from lending flavor depth to creating the perfect texture that holds this cheesecake together beautifully.

Biscoff cookies (155 g, about 20 cookies): These provide a spiced, caramelized crunch that forms the irresistible crust.
Vegan butter (3 tablespoons, melted): Helps bind the crust while adding a subtle richness.
Peanut butter (several measures totaling 185 g): The star ingredient, delivering creamy nutty flavor throughout.
Sea salt (¼ teaspoon): Enhances all the sweet and savory elements in the crust and filling.
Cashews (100 g, soaked): Blended to smooth perfection, they create the creamy texture without dairy.
Vegan cream cheese (400 g): Adds tang and creaminess, mimicking traditional cheesecake richness.
Vegan Greek-style yogurt (60 g): Contributes to the silky texture and slight tanginess of the filling.
Pure maple syrup (60 ml): Natural sweetener that balances the peanut butter’s richness.
Vanilla extract (1 teaspoon): Elevates the overall flavor with warm, fragrant notes.
Dark chocolate (60 g, finely chopped): Used for a decadent, glossy topping.
Mini vegan peanut butter cups (8, roughly chopped, optional): Optional garnish to add extra peanut butter punch and texture.

How to Make Vegan Peanut Butter Cheesecake Recipe

Step 1: Soak Cashews and Prep Your Pan

Start by soaking your cashews for at least 4 hours to ensure they blend into a silken smooth cream. If you’re short on time, simmer them for 30 minutes for a quick soak method. Meanwhile, line your 9-inch loaf pan with parchment paper, making sure the base and sides are well covered to prevent sticking and make removal easier later.

Step 2: Create the Crust

Crush your biscoff cookies until they’re fine crumbs using a food processor. Mix in melted vegan butter, a tablespoon of peanut butter, and a pinch of sea salt. Blitz again until the mixture can stick together when pressed between your fingers. Firmly press this crumbly mixture into the base of your prepared pan and smooth it out. This crust sets the stage with a beautifully buttery, spiced crunch to complement the creamy filling.

Step 3: Blend the Silky Filling

Combine soaked cashews, vegan cream cheese, peanut butter, vegan Greek-style yogurt, maple syrup, and vanilla extract in a high-speed blender. Pulse until the mixture is unbelievably smooth and creamy, with no lumps. Pour this luscious batter over your chilled crust and refrigerate for at least 6 hours, or ideally overnight, to let it fully set into that classic cheesecake texture.

Step 4: Add the Chocolate Peanut Butter Topping

Melt the dark chocolate and 60 grams of peanut butter together in a heatproof bowl over simmering water. Once melted and silky, gently pour this over the chilled cheesecake. Spread evenly with an offset spatula to create a glossy finish. Sprinkle with chopped mini vegan peanut butter cups if using. Pop it all back in the freezer for 15 to 30 minutes to firm up the topping before slicing.

Step 5: Cut and Serve

When ready to serve, briefly warm a sharp knife in hot water and wipe it clean between cuts. This simple trick helps you slice perfect, clean pieces every time. Enjoy your slices right away or keep them chilled until you’re ready to indulge in each bite of this dreamy Vegan Peanut Butter Cheesecake Recipe.

How to Serve Vegan Peanut Butter Cheesecake Recipe

Garnishes

A little extra flair on top can elevate your serving. Consider sprinkling chopped roasted peanuts or a drizzle of additional peanut butter for a rustic, nutty finish. A touch of sea salt flakes on top of the chocolate layer also brings out the rich flavors brilliantly.

Side Dishes

This cheesecake pairs beautifully with fresh fruit like sliced bananas or strawberries to contrast its richness with bright, juicy freshness. For an extra-special treat, serve alongside coconut whipped cream or a scoop of vegan vanilla ice cream to enhance the creaminess even more.

Creative Ways to Present

Try serving individual mini cheesecakes in jars or small glasses layered with crushed cookie crumbs and chocolate drizzle. This not only looks stunning but is perfect for parties and easy sharing. You can also create a peanut butter drizzle design on a white plate to artistically frame each slice.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Peanut Butter Cheesecake Recipe keeps wonderfully in the fridge for up to five days when covered tightly. Keeping it chilled maintains its creamy texture and prevents the chocolate topping from softening too much.

Freezing

This cheesecake freezes incredibly well, making it a great make-ahead dessert for busy occasions. Store slices or the whole cake in an airtight freezer-safe container for up to a month. When you want to enjoy it, just defrost in the fridge overnight for perfect, creamy results.

Reheating

Since this is a no-bake, chilled cheesecake, reheating isn’t necessary or recommended. Simply allow frozen slices to thaw slowly in the fridge to retain their best texture and flavor. If you enjoy it slightly chilled, it’s delicious straight from the fridge too.

FAQs

Can I use another type of nut instead of cashews?

Cashews are key for their creamy texture and mild flavor, but you can experiment with macadamia nuts or blanched almonds. Keep in mind this may alter the texture and taste slightly.

Is it necessary to soak the cashews?

Yes! Soaking softens the cashews, allowing them to blend into a smooth, creamy filling without graininess. Quick-soaking by simmering is fine if you’re short on time.

Can I use a different cookie for the crust?

Absolutely! While biscoff cookies add a unique caramel spice note, you can swap for graham crackers, digestive biscuits, or even gluten-free cookies depending on your preference or dietary needs.

Is this cheesecake suitable for nut allergies?

This recipe relies heavily on nuts like cashews and peanut butter, so it’s not suitable for those with nut allergies. Unfortunately, alternatives won’t yield the same creamy texture or flavor.

Can I make this recipe without the chocolate topping?

Yes, the chocolate topping is entirely optional. The peanut butter cheesecake base alone is deliciously rich and satisfying, perfect for those who prefer a simpler dessert or want to reduce sugar.

Final Thoughts

This Vegan Peanut Butter Cheesecake Recipe is a delightful treat that brings a wonderful balance of flavors and textures to your table. From the crunchy cookie crust to the creamy peanut butter filling and luscious chocolate topping, every bite feels like a warm hug. I hope you give this recipe a try and enjoy creating something special that everyone, regardless of dietary preference, can fall in love with. You deserve a dessert that feels this good and tastes even better!