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    Home » Recipes » Vegan No-Bake Recipes

    Published: Jan 2, 2023 · Modified: Nov 17, 2024 by DJ · This post may contain affiliate links · 2 Comments

    Easy Vegan Peanut Butter Cheesecake (No Bake)

    Jump to Recipe Jump to Video Print Recipe

    All lovers of peanut butter need to try this creamy and luscious vegan peanut butter cheesecake at some point in their lives. It is so easy to make, fully no-bake and totally delectable.

    This dessert consists of a crunchy and buttery Digestive cookie crust, a silky smooth peanut butter filling, as well as an optional chocolate topping too if you wish to spice the recipe up a little.

    A large slice of my vegan peanut butter cheesecake on a small, white saucer. this recipe

    I love to make this peanut flavored treat in the fall time every year and it's always a hit in our household. It also tastes amazing with dairy-free single cream. I highly recommend serving it with the cheesecake, as it elevates it even higher.

    Be sure to check out my vegan chocolate cheesecake, vegan peach cobbler cheesecake and vegan black forest cheesecake recipes for more popular cheesecake inspiration.

    Jump to:
    • Why You Will Love This Cheesecake
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Vegan Peanut Butter Cheesecake
    • Expert Tips
    • Recipe FAQs
    • More Vegan Cheesecake Recipes
    • Easy No Bake Vegan Peanut Butter Cheesecake

    Why You Will Love This Cheesecake

    • Delicious Texture - Just like any non-vegan cheesecake, the texture on this treat has such a wonderful consistency. It's thick, velvety and crumbly just like a good vegan cheesecake should be. Some others that you should try are my vegan strawberry shortcake white chocolate cheesecake and vegan brownie cheesecake.
    • Strong Flavors - If you love nut butters, I have no doubt that you'll love this cheesecake. I used a high ratio regular peanut butter in contrast the other ingredients for this recipe and it really paid off with strong flavors which are similar to what you will find in my eggless vanilla peanut butter cake loaf.
    • Easy to Make - Assembling this peanut butter cheesecake is so easy. Make the crust and press it into the tin. Next, prepare the filling and pour it over the crust. Refrigerate the cheesecake and enjoy.
    • Allergy Friendly & Plant Based - This vegan peanut butter cheesecake recipe is completely vegan and dairy free.

    Ingredient Notes

    The ingredients needed in order to make a vegan peanut butter cheesecake laid out over a white, marble backdrop.
    • Digestive biscuits or vegan Graham crackers - One of these options will be used for the crust of the cheesecake. The great thing about these kinds of cookies is that they're both accidentally vegan most of the time. You can also use other types of cookies if you can find either of them.
    • Vegan butter block - I love to use dairy-free butter blocks such as, the vegan Flora for this recipe.
    • Vegan cream cheese - Although it has a slightly different texture to dairy cream cheese, many alternatives like the vegan Philadelphia work fantastically in recipes like this. When I add it to my cheesecakes, it helps to create an authentic consistency.
    • Peanut Butter - Of course, this is the main ingredient. Smooth peanut butter is the best kind of peanut butter for this dessert.
    • Lemon juice - This is such an underrated and important ingredient. If you want to replicate the 'cheesecakey' taste that most dairy cheesecakes have, you can't skip the lemon juice. I also used this trick in my vegan blueberry cheesecake bars and vegan oreo cheesecake with great success.
    • Agar-agar powder - This is a plant-based alternative to gelatine and it really helps and contributes towards the final texture.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • For people who prefer it you can certainly use crunchy peanut butter in this recipe, as opposed to smooth peanut butter. I personally like my cheesecakes to be smooth all the way through. If you're more of the adventurous type, you may want to use crunch peanut butter to give the filling a bit more crunch and pizazz.
    • I've made adding a chocolate topping optional in this recipe. You can also add a different topping of you choice if you wish. This can be anything from, melted peanut butter, to melted Biscoff spread like I did in my vegan biscoff cheesecake, to vegan white chocolate. Make sure that you refrigerate the dessert after you add the topping so that it can set.

    How To Make Vegan Peanut Butter Cheesecake

    For the full method, please refer to the recipe card at the bottom of this post.

    A circular, springform baking tin lined with baking paper.

    1: Line a round, springform cake tin with parchment paper.

    The crust ingredients blitzed together inside a high-speed blender.

    2: Blitz the crust ingredients inside a high-speed blender.

    The crust being pressed into the baking tin with the bottom of a glass.

    3: Press the crust into the lined cake tin. Place in the freezer while you make the filling.

    The main ingredients for the peanut butter filling combined inside the blender.

    4: Add the filling ingredients to the blender and pulse until smooth.

    A steel pan containing water with dissolved agar powder.

    5: Mix the agar-agar powder into water until it dissolves.

    The agar water being simmered until thickened.

    6: Bring the agar mixture to a boil, then simmer until it thickens.

    The agar has now been added to the filling mixture.

    7: Add the agar-agar to the filling mixture and pulse again until combined.

    The peanut butter filling has been poured into the cake tin and is ready to be chilled in the fridge.

    8: Pour the peanut butter filling into the cake tin. Place in the fridge to chill.

    A whole vegan peanut butter cheesecake which has been chilled. It has thickened. One slice is missing.

    9: Remove the chilled vegan peanut butter cheesecake from the fridge and serve.

    Expert Tips

    Thicken the agar first - Before adding the agar-agar to the cheesecake filling make sure that you thicken it first or else it won't work. Dissolve the powder into water and bring it to the boil. Then simmer until it thickens into a jello.

    Measure your ingredients properly - It is super important that you measure out your ingredients accurately. Use weighing scales so that the amounts are correct. Small mistakes can make big differences in this recipe. The ratios have to be right.

    A large slice if cheesecake on a white serving plate. The filling is very creamy. The slice is topped with a chocolate layer.

    Recipe FAQs

    What do vegans use instead of cream cheese?

    There are plenty of vegan cream cheese alternatives in grocery stores these days.

    What is a no bake cheesecake filling made of?

    Traditional they're made from a cookie crust, cream cheese, heavy cream and sugar. My vegan versions are often made from Digestives, silken tofu, vegan cream cheese, coconut cream, lemon juice and sugar.

    How can I store vegan peanut butter cheesecake?

    Store this cheesecake inside the fridge for up to four days. Don't store at room temperature.

    More Vegan Cheesecake Recipes

    • A thick slice of vegan black forest cheesecake which is topped with whipped cream and cherries. The filling is a pinkish chocolate colour.
      Vegan Black Forest Cheesecake (No-Bake)
    • A thin slice of my vegan chocolate orange cheesecake being shown close up to the camera. It has a small slice of orange on top.
      Vegan Chocolate Orange Cheesecake (No-Bake + Gluten Free Option)
    • A thick and creamy piece of vegan banana cream cheesecake sitting on a white serving platter.
      Vegan Banana Cream Cheesecake (No-Bake + Gluten Free Option)
    • A very creamy vegan strawberry cheesecake bar on a slate chopping board topped with fresh strawberries.
      Easy Vegan Strawberry Cheesecake Bars (No-Bake & Gluten Free Option)

    If you tried this Vegan Peanut Butter Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    A large, creamy slice of my vegan peanut butter cheesecake. There is also a thick layer of chocolate on top.

    Easy No Bake Vegan Peanut Butter Cheesecake

    This easy vegan peanut butter cheesecake is creamy and so delicious. Top with melted chocolate if you wish and enjoy. 
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Peanut Butter Cheesecake
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 7 hours hours
    Total Time: 7 hours hours 15 minutes minutes
    Servings: 12 Slices
    Calories: 395kcal
    Author: DJ

    Ingredients

    For the base:

    • 270 g Digestive biscuits or vegan Graham crackers
    • 90 g vegan butter block
    • Pinch of salt

    For the filling:

    • 120 g vegan cream cheese
    • 400 g silken tofu
    • 100 g coconut cream
    • 100 g smooth peanut butter
    • 1 Tablespoons maple syrup
    • 120 g granulated sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 1.5 Tablespoons lemon juice freshly squeezed
    • 2 teaspoons agar-agar powder
    • 75 ml cold water

    For the topping:

    • 180 g vegan chocolate chips melted (optional)
    US Customary - Metric

    Instructions

    Make the crust:

    • Line the bottom of an 8-inch springform cake tin with parchment paper. Set aside.
    • In a high-speed blender or a food processor, add your Digestive biscuits or Graham crackers and blitz them for about 30-40 seconds so that fine crumbs form.
    • In a saucepan, melt the vegan butter over a low heat then pour it to the blitzed cookie crumbs along with the salt and pulse again until the mixture has the consistency of wet sand.
    • Press the crust mixture into the bottom of the lined baking tin with the bottom of a glass. This makes it compact.
    • Place the crust into the freezer while you make the peanut butter filling.

    Make the filling:

    • To the high-speed blender add all the ingredients apart from the agar-agar powder and the cold water. Blend it until completely smooth.
    • Next, grab a medium-sized saucepan and pour in the water. Stir the agar-agar powder into the water until it dissolves completely.
    • Bring the mixture to a boil. Stir constantly for 2 minutes until the mixture has thickened a little.
    • Immediately add the agar-agar mixture to the peanut butter filling mixture and blend again until combined.
    • Pour the peanut butter filling into the prepared springform tin. Place the cheesecake into the fridge for at least 7 hours to set. Overnight is better.
    • Remove the cheesecake from the fridge. This step is optional but if you wish, melt vegan chocolate chips. Once they’ve cooled a little, pour the melted chocolate onto the top of the cheesecake. Let it set.
    • Remove the cheesecake from the tin carefully.

    Video

    Notes

    • Before adding the agar-agar to the cheesecake filling make sure that you thicken it first or else it won't work. Dissolve the powder into water and bring it to the boil. Then simmer until it thickens into a jello.
    • It is super important that you measure out your ingredients accurately. Use weighing scales so that the amounts are correct. Small mistakes can make big differences in this recipe. The ratios have to be right.

    Nutrition

    Calories: 395kcal | Carbohydrates: 42g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 264mg | Potassium: 182mg | Fiber: 3g | Sugar: 25g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan No-Bake Recipes

    • Three vegan chocolate truffles on a long, white platter.
      Chocolate Vegan Truffles With Oreos (3 Ingredients)
    • A chunky slice of my vegan brownie cheesecake on a small white plate. All three layers are chocolatey and distinct.
      Easy Brownie Cheesecake with Chocolate Ganache (Vegan)
    • A whole vegan cookie dough tart sliced in half, revealing the inside layers. The chocolate on top is shiny.
      Vegan Cookie Dough Tart With Chocolate Ganache (No-Bake)
    • A large, rectangular-shaped slab of vegan nanaimo bar custard slices. The custard layer is creamy and thick.
      Vegan Nanaimo Bar Custard Slices (No-Bake + Gluten Free Option)

    Reader Interactions

    Comments

    1. Anonymous says

      January 11, 2023 at 10:45 am

      5 stars
      🤤🤤🤤

      Reply
    2. Sam F says

      January 08, 2023 at 12:38 pm

      5 stars
      This cheesecake was very very delicious 🤤

      Reply
    5 from 3 votes (1 rating without comment)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

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