Description

This Vegan Peanut Butter Cheesecake is a rich and creamy dessert made entirely without animal products. Featuring a crunchy biscoff cookie crust and a smooth peanut butter-infused vegan cream cheese filling, this no-bake cheesecake is topped with a luscious dark chocolate and peanut butter ganache and optional mini vegan peanut butter cups for extra indulgence. Perfectly set in the fridge, it’s a delightful treat for peanut butter lovers seeking a dairy-free option.

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 (see notes)
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)

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Instructions

Prepare Cashews and Pan: Soak the cashews in water for 4 hours, then rinse and drain them. Alternatively, quick-soak by simmering cashews in water for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering the base and sides to prevent sticking.
Make the Crust: Place the biscoff cookies in a food processor and blitz until finely ground. Add the melted vegan butter, peanut butter, and sea salt, then blend until the mixture sticks together when pressed between your fingers. Press this crust mixture firmly into the bottom of the prepared pan, smoothing it with your fingers or a spoon to create an even, compact layer. Chill the crust in the fridge or freezer while preparing the filling.
Prepare the Filling: Add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, peanut butter, pure maple syrup, and vanilla extract into a high-speed blender. Blend on high until the filling becomes smooth and creamy with no lumps. Pour this filling over the chilled crust in the pan, spreading it evenly. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to fully set.
Add the Topping: Using a double boiler setup, gently melt the dark chocolate with 60 g peanut butter in a heat-resistant bowl until fully combined and smooth. Pour this ganache over the set cheesecake and spread evenly with an offset spatula. Sprinkle roughly chopped mini vegan peanut butter cups over the top for decoration if desired. Return the cheesecake to the freezer for 15 to 30 minutes to firm up the topping before slicing.
Serve and Store: When ready to serve, heat a sharp knife in hot water, wipe it dry, and carefully slice the cheesecake into portions to prevent cracking. Store leftovers in a covered container in the fridge for up to 5 days or freeze in a freezer-safe container for up to one month. To serve from frozen, thaw overnight in the fridge.

Notes

*Note 1:* Soaking cashews softens them for a creamy filling texture. You can soak them overnight or use the quick soak method by simmering for 30 minutes.
*Note 2:* Vegan Greek-style yogurt adds creaminess and slight tang; if unavailable, use any thick vegan yogurt.
*Note 3:* Mini vegan peanut butter cups add texture and extra peanut butter flavor but are optional.