I baked this vegan peanut butter cheesecake for my friend’s birthday last month. The peanut butter made the cheesecake rich, and she said it was the best birthday dessert she had ever had.
With a creamy peanut butter filling on a crunchy crust and a luxurious chocolate drizzle, this cheesecake is sure to impress at any gathering. The recipe is simple to follow and results in a delightful treat that everyone can enjoy.
Decadent Vegan Peanut Butter Cheesecake Recipe
This vegan cheesecake features a smooth, creamy peanut butter filling made with cashews and coconut cream, layered on top of a crumbly graham cracker crust. Topped with a rich chocolate drizzle, this cheesecake takes about 30 minutes to prepare and needs time to set, serving 8 people.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup coconut oil melted
- 1 cup raw cashews soaked for at least 4 hours
- ½ cup natural peanut butter
- ½ cup maple syrup
- ¾ cup coconut cream (from a can)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup dark chocolate chips melted (for drizzle)
- 2 tablespoons coconut oil (for drizzle)
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted coconut oil until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Blend the Filling: In a blender or food processor, combine soaked cashews, peanut butter, maple syrup, coconut cream, vanilla extract, and salt. Blend until smooth and creamy.
- Assemble: Pour the peanut butter filling over the crust in the springform pan, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
- Make the Chocolate Drizzle: In a small bowl, combine melted dark chocolate chips and coconut oil. Stir until well mixed.
- Serve: Once set, remove the cheesecake from the pan and drizzle the chocolate mixture over the top. Slice and serve chilled.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 24g
- Protein: 6g
- Carbohydrates: 28g
I store the cheesecake in the fridge for up to five days. The drizzle sets firm, and I serve slices chilled.
