Inspired by: @danielgl
Craving a rich, creamy dessert that’s easy to make, completely plant-based, and doesn't require an oven? This no-bake vegan peanut butter chocolate cheesecake is your perfect solution! It's an ideal treat for busy weeknights, special occasions, or simply when you need a quick and satisfying sweet fix. This recipe is naturally dairy-free and egg-free, with an easy adjustment to make it gluten-free.
This "cheesefake" (as its original creator affectionately calls it!) offers a delightful blend of rich peanut butter and sweet chocolate chips, all atop a subtly crunchy, not-too-sweet base. The original recipe used Santiveri Bio Oats and Sesame Cookies, which scored an impressive 🟢 83/100 Excellent on Yuka for their quality and lack of added sugar or sweeteners. While those specific cookies are a fantastic choice for a healthier touch, any crunchy oat or digestive biscuit will work perfectly. Get ready to impress your taste buds with this effortless dessert!
Ingredients
For the Base
- 1-½ cup (150g) crunchy cookie crumbs (e.g., Santiveri Bio Oats and Sesame Cookies)
- 3 tablespoons (45ml or 45g) Hacendado 100% Vegetable Margarine, melted
For the Filling
- ¾ cup (192g) peanut butter (e.g., Maribel from Lidl, or your favorite thick nut or seed butter)
- ½ cup (120ml) canned whole fat coconut milk
- 3 tablespoons (45ml) agave syrup
- ¼ cup (50g) Hacendado 100% Vegetable Margarine, melted
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5ml) vanilla extract
- ¼ teaspoon (1.5g) salt (sea salt recommended)
To Sprinkle on Top
- Chocolate chips to taste
Equipment
- Blender or food processor (immersion blender attachment works too)
- 15cm springform pan
- Large bowl
- Mixer (immersion blender whisk attachment works too)
- Spatula
- Flat-bottomed measuring cup (optional, for pressing base)
Instructions
- Prepare the Base: In a blender or food processor, pulse the crunchy cookies until they form fine, mostly crumbly pieces. Melt the margarine and add it to the cookie crumbs. Mix until all the crumbs are evenly moistened.
- Form the Crust: Press the moistened crumb mixture evenly into the bottom of your 15cm springform pan. A flat-bottomed measuring cup can help you press it firmly into place. Set the pan aside.
- Make the Filling: In a large bowl, combine the peanut butter, canned whole fat coconut milk, agave syrup, melted margarine, lemon juice, vanilla extract, and salt. Use a mixer to blend all ingredients until the mixture is completely creamy and smooth, with no lumps of peanut butter remaining. Continue beating for a minute or two; you'll notice it starts to solidify slightly.
- Assemble the Cheesecake: Pour the creamy filling over the prepared cookie base in the springform pan. Use a spatula to smooth the top. Gently tap the pan against your counter several times to level out the filling and release any trapped air bubbles.
- Add Topping: Sprinkle a generous amount of chocolate chips over the top of the filling. (Two handfuls work well!).
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or until it is completely solidified and firm. Once chilled, serve and enjoy this delightful plant-based treat!
Variations & Adaptations
- Gluten-Free Option: Simply use certified gluten-free oat or digestive biscuits for the base. Most other ingredients are naturally gluten-free.
- Nut-Free Alternative: If you have a peanut allergy, substitute the peanut butter with a thick seed butter like sunflower seed butter or even tahini for a unique flavor profile.
- Flavor Boosts:
- Chocolate Lover's Dream: Add 2 tablespoons of cocoa powder to the filling mixture for a more intense chocolate-peanut butter experience.
- Fruity Twist: Top with fresh berries like raspberries or sliced strawberries after chilling, instead of or in addition to chocolate chips.
- Coconut Craze: Sprinkle toasted coconut flakes on top for added texture and tropical flavor.
- Sweetness Level: Adjust the amount of agave syrup to your preference. Start with less and add more if you prefer a sweeter cheesecake.
- Portion Control: This recipe uses a 15cm springform pan, perfect for a smaller dessert. You can double the recipe for a larger cheesecake (around 20-22cm pan) for gatherings.
Tips & Hacks
- Coconut Milk Secret: For the best results, ensure your canned whole fat coconut milk is well-chilled. This helps the cream solidify and contribute to the rich, firm texture of the cheesecake filling. You can even scoop out just the thick cream from the top of a chilled can.
- Pressing the Base: For a compact and sturdy crust, use the bottom of a measuring cup or the palm of your hand to firmly press the cookie crumb mixture into the pan.
- Smooth Filling: While an immersion blender with a whisk attachment works, a stand mixer or hand mixer will also create a wonderfully smooth and lump-free filling. Beat for a few extra minutes to help it thicken slightly before chilling.
- Patience is Key: Don't rush the chilling process! The 4-hour minimum refrigeration time is crucial for the cheesecake to fully solidify and achieve its desired firm, sliceable consistency. Overnight chilling is even better for optimal results.
Related Articles
- Looking for another amazing no-bake dessert? Try our No Bake Vegan Cheesecake Recipe for classic creamy goodness.
- Explore more plant-based dessert ideas with our collection of 7 Easy Vegan Cookie Recipes.
- For holiday celebrations, check out 11 Easy Christmas Desserts Anyone Can Make!.
- If you love peanut butter, don't miss our Healthy and Easy Chocolate Peanut Butter Crunch Recipe.
Try this Recipe!
Ready to whip up this incredibly easy and delicious no-bake vegan peanut butter chocolate cheesecake? Give it a try and share your results! We’d love to see your creations and hear what you think in the comments on abillion.
Image Gallery
An inviting close-up of the vegan peanut butter chocolate cheesecake, showcasing its smooth filling and chocolate chip topping.
A delightful slice of the no-bake vegan peanut butter chocolate cheesecake, revealing its distinct layers and creamy texture.
A top-down view of the whole no-bake vegan peanut butter chocolate cheesecake, ready to be served, garnished with chocolate chips.
