Description
This Vegan Peanut Butter Cheesecake is a creamy, rich, and decadent dessert that features a crunchy biscoff cookie crust, a smooth peanut butter and vegan cream cheese filling, and a luscious dark chocolate peanut butter topping. Perfectly set in the fridge and topped with mini vegan peanut butter cups, this no-bake cheesecake is an irresistible treat for vegan and peanut butter lovers alike.
Ingredients
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)
- 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
- Preparing Cashews and Pan: Pre-soak the cashews in water for 4 hours, then rinse and drain them well. Alternatively, quick-soak by simmering in water for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper to prepare for the crust.
- Making the Crust: Place the biscoff cookies in a food processor and blitz into fine crumbs. Add melted vegan butter, peanut butter, and sea salt, then blitz again until the mixture sticks together when pressed between your fingers. Press this mixture firmly and evenly into the base of the lined pan using your fingers or a spoon. Place the crust in the freezer or fridge to set while preparing the filling.
- Making 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 smooth and creamy, ensuring there are no lumps. Pour this mixture over the prepared crust in the pan, smoothing the top evenly. Refrigerate for at least 6 hours or overnight until fully set.
- Preparing the Topping: Using a double boiler, gently melt the chopped dark chocolate and peanut butter together in a heat-resistant bowl until smooth and combined. Pour this chocolate peanut butter mixture over the set cheesecake and spread evenly with an offset spatula. Sprinkle the top with roughly chopped mini vegan peanut butter cups if using. Place the cheesecake in the freezer for 15-30 minutes to allow the topping to firm up before slicing.
- Serving and Storage: To serve, carefully heat a sharp knife in hot water, wipe it clean, and slowly cut the cheesecake into pieces for clean slices. Store any leftovers in a covered container in the fridge for up to 5 days or in a freezer-safe container for up to one month. To serve after freezing, defrost the cheesecake overnight in the fridge.
Notes
- Note 1: Soaking cashews helps achieve a smooth, creamy filling texture. You can soak them overnight or use the quick-soak method if short on time.
- Note 2: Vegan Greek-style yogurt adds tanginess and creaminess; if unavailable, use any thick vegan yogurt.
- Note 3: The mini vegan peanut butter cups for topping are optional but add extra texture and flavor contrast.
- Prep Time: 20 minutes (plus 4 hours soaking cashews or 30 minutes quick soak)
- Cook Time: 0 minutes (no cooking, only melting chocolate topping)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
