A Creamy, No-Bake Treat
This vegan peanut butter cheesecake is so creamy and delicious. It consists of a crunchy Digestive base and an optional chocolate topping if you wish.
Be sure to check out my vegan chocolate cheesecake that has also proved to be popular.
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Ingredients For This Recipe
- Digestive biscuits or vegan Graham crackers - for the base of the cheesecake
- Vegan butter block - such as Flora or Naturli
- Pinch of salt
- Vegan cream cheese
- Silken tofu
- Coconut cream
- Smooth peanut butter - you can also use crunchy peanut butter
- Maple syrup
- Granulated sugar
- Vanilla extract
- Lemon juice
- Agar-agar powder
- Cold water
- Vegan chocolate chips
How To Make Vegan Peanut Butter Cheesecake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Line a round, springform cake tin with parchment paper.
STEP TWO
Blitz the base ingredients inside a high-speed blender.
STEP THREE
Press the base into the lined cake tin. Place in the freezer while you make the filling.
STEP FOUR
Add the filling ingredients to the blender and pulse until smooth.
STEP FIVE
Mix the agar agar powder into water until it dissolves.
STEP SIX
Bring the agar mixture to a boil, then simmer until it thickens.
STEP SEVEN
Add the agar agar to the filling mixture and pulse until combined.
STEP EIGHT
Pour the peanut butter filling into the cake tin. Place in the fridge to chill.
STEP NINE
Remove the chilled vegan peanut butter cheesecake from the fridge and serve.
Tips For Making Vegan Cheesecakes
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 jelly.
Use Crunchy Peanut Butter
If you're more of the adventurous type, you may want to use crunch peanut butter to give the filling a bit more of pizazz. I can confirm that it is also super tasty this way.
How To Store This Peanut Butter Cheesecake
Store this cheesecake inside the fridge for up to four days. Don't store at room temperature.
More Cheesecake Recipes
Vegan Strawberry Shortcake White Chocolate Cheesecake
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Easy No Bake Vegan Peanut Butter Cheesecake
- Total Time: 7 hours 15 minutes
- Yield: 1 Cheesecake 1x
- Diet: Vegan
Description
This easy vegan peanut butter cheesecake is creamy and so delicious. Top with melted chocolate if you wish and enjoy.
Ingredients
For the base:
- 270g Digestive biscuits or vegan Graham crackers
- 90g vegan butter block
- Pinch of salt
For the filling:
- 120g vegan cream cheese
- 400g silken tofu
- 100g coconut cream
- 100g smooth peanut butter
- 1 Tablespoons maple syrup
- 120g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1.5 Tablespoons lemon juice (freshly squeezed)
- 2 teaspoons agar-agar powder
- 75ml cold water
For the topping:
- 180g vegan chocolate chips (melted) (optional)
Instructions
Make the crust:
- Line the bottom of an 8” 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.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: No Bake
- Method: No Baking
- Cuisine: Peanut Butter Cheesecake
Nutrition
- Serving Size: 1 Piece
- Calories: 633
- Sugar: 29.6 g
- Sodium: 688.3 mg
- Fat: 20.4 g
- Carbohydrates: 45.7 g
- Protein: 8.6 g
- Cholesterol: 10.1 mg
Keywords: peanut butter cheesecake, vegan cheesecake, no bake, vegan desserts, vegan treats, no bake cheesecake
Anonymous says
🤤🤤🤤
★★★★★
Sam F says
This cheesecake was very very delicious 🤤
★★★★★