Description
This No-Bake Peanut Butter Cheesecake is a rich and creamy dessert made entirely from vegan ingredients, perfect for those who love the combination of peanut butter and chocolate.
Ingredients
Scale
- 275 g (25 cookies) Oreos or Bourbon biscuits
- 75 g (⅓ cup) vegan butter melted
- 130 g (1 heaped cup) unroasted cashews
- 260 g (1 cup) smooth
- creamy peanut butter (NOT the runny natural kind)
- 500 g (18 oz) vegan cream cheese
- 80 g (⅓ cup) thick
- Greek style soya yogurt OR coconut cream OR silken tofu
- 100 g (½ cup) light brown soft sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon vanilla extract
- 125 g (4 ½ oz) 60-70% dark chocolate finely chopped
- 35 g (2 Tablespoons) smooth peanut butter
- 135 g (½ cup + 1 Tablespoon) non-dairy milk (I use soy)
- a couple of handfuls roasted salted peanuts roughly chopped
Instructions
- Start by preparing the cookie crust. Crush the Oreos or Bourbon biscuits finely and mix them with melted vegan butter until well combined.
- Press the mixture firmly into the bottom of a springform pan to form an even layer. Place it in the refrigerator to set while you prepare the cheesecake filling.
- In a blender or food processor, combine the cashews, peanut butter, vegan cream cheese, soya yogurt (or coconut cream or silken tofu), brown sugar, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Return to the refrigerator and let it chill for at least 4 hours or overnight until set.
- For the ganache, heat the non-dairy milk in a saucepan until warm, then remove from heat and add the chopped dark chocolate and peanut butter. Stir until melted and smooth.
- Pour the ganache over the chilled cheesecake and sprinkle with chopped roasted salted peanuts. Refrigerate again for another hour to set the ganache.
- Once set, slice the cheesecake and serve chilled. Enjoy your delicious no-bake vegan peanut butter cheesecake!
Notes
For a smoother filling, soak the cashews in water for at least 4 hours or overnight before blending. You can also substitute the dark chocolate with dairy-free chocolate chips if preferred.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 28 g
- Sodium: 390 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: No-Bake Peanut Butter Cheesecake, vegan cheesecake, dessert, peanut butter, no-bake dessert