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No-Bake Vegan Chocolate Peanut Butter Cheesecake

The ultimate layer cake for peanut butter lovers! This no-bake cheesecake is decadent while not being too sweet. You’ll find peanut butter in each and every layer from the crust to the ganache topping! The perfect table centerpiece for any special occasion. 
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 45 minutes
Chilling Time 5 hours
Total Time 5 hours 45 minutes
Servings 15
Calories 494kcal

Ingredients

Crust

Vanilla Cheesecake

Peanut Butter Caramel

Peanut Butter Cheesecake

Peanut Butter Chocolate Ganache

  • ½ cup NutShed Chocolate Peanut Butter
  • 1 oz vegan chocolate

Garnish (optional)

  • roasted salted peanuts chopped

Instructions

Crust

  • Line a 7.5 or 8" cake tin (with removable base) with parchment paper and set aside.
  • Add the flaked almonds and salt to a food processor and blitz for a couple of minutes until they form a fine crumb consistency. Add the dates and peanut butter and continue to process for a few more minutes until the ingredients begin to stick together to form a dough.
  • Press the dough into the base of the cake tin and use a flat-bottomed glass to even it out. Set aside in the freezer-

Vanilla cheesecake

  • Add all of the ingredients to a high-speed blender and blitz until smooth and creamy with no lumps.
  • Pour the filling into the cake tin and gently tap the tin on your work surface to knock out any air bubbles. Place in the freezer to set for 2 hours.

Peanut butter caramel

  • Add the peanut butter, maple syrup, and salt to a medium bowl and whisk until smooth and creamy.
  • Once the vanilla cheesecake layer has set, carefully spoon the caramel on top of the cheesecake and smooth it out in an even layer using the back of your spoon. Place the cheesecake back in the freezer while you prepare the peanut butter filling.

Peanut butter cheesecake

  • Add all of the ingredients to a high-speed blender and blitz until smooth and creamy with no lumps.
  • Pour the filling into the cake tin on top of the other layers and gently tap the tin on your work surface to knock out any air bubbles. Place in the freezer to set for another 3-4 hours. 

Peanut butter chocolate ganache

  • Place the chocolate peanut butter and vegan chocolate in a bowl and gently melt over a Bain Marie (double boiler). Stir until melted thoroughly. 

Assembly

  • Once set, remove the cake from the tin whilst frozen.
  • Pour the ganache on top of the cake and use a spatula or pallet knife to carefully spread it over the top, adding little ganache drips on the sides if desired! Top with some chopped roasted salted peanuts.
  • Allow to defrost at room temperature for about an hour, and use a hot wet sharp knife to slice.

Storage

  • Store any leftover cake in the fridge in an airtight container and enjoy within 3 days, alternatively you can freeze it in portions and defrost for an hour before serving!

Notes

  • Soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Rinse them clean and drain them before use.
  • Chilled coconut milk: Refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can, and discard the liquid.
  • Chocolate peanut butter: if this isn't available to you, you can swap it out for smooth peanut butter
  • Freeze the cake completely in between each layer. You want the vanilla cheesecake to be set enough to take the caramel layer without it sinking into the batter.
  • If you would like to make a smaller portion I'd recommend omitting one of the cheesecake layers.
  • Swap out the ground almonds in the base for raw unsalted peanuts. You can also swap them out for oats if you're not trying to keep the cake gluten-free.

Nutrition

Calories: 494kcal | Carbohydrates: 32g | Protein: 13g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 331mg | Potassium: 453mg | Fiber: 4g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg