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    Home » Recipes » No-Bake Recipes

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

    Easy Vegan Peanut Butter Cheesecake (No Bake)

    Jump to Recipe·Print Recipe

    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.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    A side-angled shot of the ingredients needed in order to make a vegan peanut butter cheesecake.
    • 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
    A large slice of my vegan peanut butter cheesecake on a small, white saucer. This slice hasn't been decorated with the chocolate topping.

    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.

    A circular, spring-form baking tin lined with baking paper.

    STEP TWO

    Blitz the base ingredients inside a high-speed blender.

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

    STEP THREE

    Press the base into the lined cake tin. Place in the freezer while you make the filling.

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

    STEP FOUR

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

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

    STEP FIVE

    Mix the agar agar powder into water until it dissolves.

    A steel pan containing water with dissolved agar powder.

    STEP SIX

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

    The agar water being simmered until thickened.

    STEP SEVEN

    Add the agar agar to the filling mixture and pulse until combined.

    The agar has now been added to the filling mixture.

    STEP EIGHT

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

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

    STEP NINE

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

    The vegan peanut butter cheesecake has been chilled and has thickened. This image shows an aerial shot of a whole cheesecake with a small slice missing.

    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.

    A close up image of an almost-whole vegan peanut butter cheesecake. A few slices are missing and half has been covered in chocolate.

    How To Store This Peanut Butter Cheesecake

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

    An extra large slice if cheesecake on a white serving plate. The filling looks very creamy from this close up angle.

    More Cheesecake Recipes

    Vegan Strawberry Shortcake White Chocolate Cheesecake

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    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


    ★★★★★

    5 from 2 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 7 hours 15 minutes
    • Yield: 1 Cheesecake 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    This easy vegan peanut butter cheesecake is creamy and so delicious. Top with melted chocolate if you wish and enjoy. 


    Ingredients

    Units Scale

    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:

    1. Line the bottom of an 8” springform cake tin with parchment paper. Set aside.
    2. 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.
    3. 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.
    4. Press the crust mixture into the bottom of the lined baking tin with the bottom of a glass. This makes it compact.
    5. Place the crust into the freezer while you make the peanut butter filling.

    Make the filling:

    1. To the high-speed blender add all the ingredients apart from the agar-agar powder and the cold water. Blend it until completely smooth.
    2. Next, grab a medium-sized saucepan and pour in the water. Stir the agar-agar powder into the water until it dissolves completely.
    3. Bring the mixture to a boil. Stir constantly for 2 minutes until the mixture has thickened a little.
    4. Immediately add the agar-agar mixture to the peanut butter filling mixture and blend again until combined.
    5. 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.
    6. 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.
    7. 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

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

    More No-Bake 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 large, rectangular-shaped slab of my vegan nanaimo bar custard slices. The custard layer is creamy and thick.
      Vegan Nanaimo Bar Custard Slices (No-Bake + Gluten Free Option)
    • A large, chunky slice of vegan Biscoff cheesecake on a white plate.
      Vegan Biscoff Cheesecake (No-Bake)
    • An overhead shot of my vegan double chocolate pudding pie, displaying all its creaminess. It is also topped with white chocolate shavings.
      Vegan Double Chocolate Pudding Pie (No-Bake)

    Reader Interactions

    Comments

    1. Anonymous says

      January 11, 2023 at 10:45 am

      🤤🤤🤤

      ★★★★★

      Reply
    2. Sam F says

      January 08, 2023 at 12:38 pm

      This cheesecake was very very delicious 🤤

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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