Description
This Vegan Peanut Butter Cheesecake is a rich, creamy, and indulgent dessert featuring a crunchy biscoff cookie crust, a smooth peanut butter and vegan cream cheese filling, and a luscious dark chocolate peanut butter topping. Perfectly set after chilling, this no-bake cheesecake offers a delightful blend of nutty flavors and satisfying textures, ideal for vegan dessert lovers.
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)
- 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: Soak cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by simmering cashews in water for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper to prepare for the crust.
- Make the crust: Place biscoff cookies in a food processor and blitz until they become fine crumbs. Add the melted vegan butter, peanut butter, and sea salt, then pulse again until the mixture sticks together when pressed between your fingers. Press this crust mixture firmly into the base of the prepared pan, smoothing it down using your fingers or a spoon, ensuring it is compact. Set aside in the freezer or fridge to chill.
- 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 the filling is completely smooth and creamy with no lumps. Pour this mixture over the chilled crust in the pan and refrigerate for at least 6 hours or overnight until fully set.
- Topping: Melt the finely chopped dark chocolate and peanut butter together in a heat-resistant bowl set over a double boiler. Once smooth, pour this topping over the set cheesecake and spread evenly using an offset spatula. Sprinkle the roughly chopped mini vegan peanut butter cups on top if using. Place the cheesecake in the freezer for 15-30 minutes to firm up the topping before slicing.
- Serving and storage: To serve, warm a sharp knife in hot water, wipe it clean, and cut the cheesecake into servings carefully to get clean slices. Store leftovers in a covered container in the fridge for up to 5 days, or freeze in a freezer-safe container for up to a month. To serve after freezing, defrost overnight in the fridge.
Notes
- Note 1: Soaking cashews softens them for a creamy filling texture. Quick-soaking saves time if needed.
- Note 2: Vegan Greek-style yogurt adds tanginess and creaminess to the filling.
- Note 3: Adding mini peanut butter cups on top is optional but adds extra indulgence and texture.
