If you love easy, small-batch cheesecakes like these pistachio cheesecake bars, you’re going to adore this no-bake peanut butter version.
It comes together in a loaf pan and isn't overly sweet with a peanut butter-forward flavor!
🧾 Ingredients
Ingredient Notes
Here's everything you need to make this ultra creamy cheesecake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Cream Cheese: I use Violife cream cheese, which works wonderfully for no-bake cheesecakes. You can also substitute with homemade dairy-free cream cheese if you prefer.
- Raw Cashews: Provide a creamy consistency, subtle cheesy flavor, and help give the dessert structure and richness.
- Peanut Butter: You can use crunchy or smooth peanut butter here, but make sure it’s 100% peanuts with no added oils or sugars.
- Vegan Greek Yogurt: Vegan sour cream or coconut yogurt works too. If you can’t find Greek-style yogurt, strain plain dairy free yogurt through a cheesecloth-lined mesh strainer for about 12 hours to thicken it.
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🔪 Instructions
Here's a visual overview of how to make no-bake peanut butter cheesecake bars. Please refer to the detailed recipe card at the end of this page for full ingredient measurements and instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Blend cookies into fine crumbs, then mix in melted vegan butter, peanut butter, and salt until the mixture sticks when pressed - perfect for a no-bake crust.
Press the crust mixture firmly into the base of a prepared pan using your fingers or a spoon to create an even, compact layer. Chill in the freezer while you make the filling, this helps it hold together for slicing later.
Blend all filling ingredients in a high-speed blender until completely smooth and creamy, ensuring no lumps remain for the best texture.
Pour over the crust and refrigerate for at least 6 hours or overnight until fully set - this ensures a firm, sliceable texture.
Spoon melted chocolate and peanut butter filling into mini muffin cases to form bite-sized peanut butter cups. Chill until set for a perfect no-bake treat or topping.
Melt chocolate and peanut butter over a double boiler, then pour the vegan ganache on top of the cheesecake, spreading evenly. Press mini peanut butter cup pieces into the chocolate layer and freeze briefly to firm up for clean slicing.
💭 Expert tips
Use a parchment sling for easy removal. Since we’re using a loaf pan instead of a springform with a removable base, leave an overhang of parchment paper to keep the cheesecake from sticking and make it easier to lift out.
Use a high-powered blender for best results. Keep in mind that all blenders work differently - some need a bit more time. Be patient, give your blender short breaks between blending, and scrape down the sides with a spatula occasionally to help achieve a smooth, creamy texture.
If you’re short on time, freeze the cheesecake for 3-4 hours instead of overnight. Slice it while frozen, dipping your knife in hot water and wiping it clean between cuts. Let the slices thaw for about an hour before serving.
Use a sharp knife, heating it in warm water before slicing to cut slowly through the peanut butter cup topping. Wipe the blade clean with a kitchen towel between cuts for smooth, clean slices.
💬 FAQs
Store leftover cheesecake in an airtight container or cover it tightly with plastic wrap and keep it in the fridge for up to 5 days.
You can freeze the cheesecake for up to a month. For easier serving, slice it before freezing and place the pieces in a freezer-safe container, separating each slice with parchment paper to prevent them from sticking together. When ready to enjoy, let the slices thaw at room temperature for about an hour.
Definitely! Using gluten-free cookies is an easy way to make this cheesecake gluten-free. Just remember to double-check the labels on all other ingredients to ensure they’re gluten-free too.
Absolutely! You can use a 7.5- or 8-inch springform pan and multiply the recipe by about 1⅓ for a good cheesecake height. Seeing as this cheesecake is rich, a little goes a long way. This small-batch recipe serves 8-12 people, while the full-size version will serve around 15. For larger pans like 9- or 10-inch, I recommend doubling the recipe, which will serve about 20 people.
🍰 More Vegan Cheesecake
📖 Recipe
Vegan Peanut Butter Cheesecake
Ingredients
Crust
- 155 g biscoff cookies (20 cookies)
- 3 tablespoons vegan butter melted
- 1 tablespoon peanut butter
- ¼ teaspoon sea salt
Filling
- 100 g (¾ cup) cashews soaked ahead of time *note 1
- 400 g (14 oz) vegan cream cheese
- 60 g (¼ cup) vegan Greek-style yogurt *note 2
- 125 g (½ cup) peanut butter
- 60 ml (¼ cup) pure maple syrup
- 1 teaspoon vanilla extract
Toppings
- 60 g (2 oz) dark chocolate finely chopped
- 60 g (¼ cup) peanut butter
- 8 mini vegan peanut butter cups roughly chopped, optional *note 3
Instructions
- Prepare: Pre-soak the cashews in water for 4 hours, rinse, and drain. Or quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9" loaf pan with parchment paper.
- Make the crust: Add the cookies to a food processor and blitz to fine crumbs. Add the melted butter, peanut butter, salt, and blitz until the mixture sticks between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or using a spoon, making sure it is compact. Set aside in the freezer or fridge.
- Topping: Melt the chocolate and peanut butter in a heat-resistant bowl over a double boiler. Pour it over the set cheesecake and spread it out with an offset spatula. Top with mini peanut butter cup pieces. Place it in the freezer for 15-30 minutes to firm up before cutting.
- Serving and storage: Once set, carefully heat a sharp knife in hot water, wipe clean, and slowly cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
Notes
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain, or quick-soak your cashews by simmering for 30 minutes.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Mini Peanut Butter Cups: If you can't find store-bought, make ⅓ of this peanut butter cup recipe using mini muffin cups.
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I've not made this yet lol
But I just " fell in love" with the photo 🤭 is there a way I could switch the ingredients from vegan to non-vegan?!? Lol just curious
Hi John,
Haha, love that the photo caught your eye! Thanks so much! I only work with vegan ingredients, so I’m not the best person to guide you on non-vegan swaps, I'm sorry!