Chocolate Peanut Butter Cheesecake

Sep 28, 2019 (Last updated Sep 12, 2021) by Hannah Sunderani

Chocolate Peanut Butter Cheesecake

Say hello to the most delicious chocolate peanut butter cheesecake you’ll every try. This no-bake chocolate cheesecake is vegan, gluten-free and raw. If you haven’t tried vegan cheesecake before, you’re in for a treat (literally!). Because although there is no “cheese” in this cheesecake per-se, vegan cheesecakes certainly rival the traditional in both taste and texture.

I can promise you, this vegan cheesecake is a recipe to be cherished. And certainly a plant-based recipe worth sharing! I challenge you to share this Chocolate Peanut Butter Cheesecake with any vegan skeptic, and see just how quickly they convert. The flavours in this cheesecake are chocolatey and decadent. With a creamy and smooth filling and a thick crunchy cocoa crust. All-in-all, it’s a flawless cheesecake recipe that will wow your loved ones.

So, let’s get started on how to make this perfect vegan chocolate peanut butter cheesecake.

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Chocolate Peanut Butter Cheesecake

You might be wondering how to make a vegan cheesecake, when in fact there is NO cheese!? Yes, it does sound like an oxymoron. But in fact, there are many methods for creating delicious cheesecake sans animal product – which don’t compromise on taste.

This recipe makes use of raw cashews for the filling, but I’ve also created vegan cheesecakes using silken tofu!

One of the things I love about this vegan chocolate peanut butter cheesecake is the ingredients list – it’s simple and straight forward. And you probably have the ingredients in your pantry. But if you don’t, they are worth grabbing. As the ingredients are kitchen staples – and can be used for vegan cooking in so many ways.

For the crust:

The crust for this chocolate peanut butter cheesecake is a blend of:

• almonds
• dates
• cacao powder
• peanut butter
• coconut oil
• cinnamon
• salt

A pretty simple list, rite? And it’s likely you already have these ingredients in your pantry. When combined they make for a thick, crunchy, and sweet crust.

The crust is so good that it can be enjoyed on its own. Rolled together into heavenly chocolate peanut butter bliss balls. Oh the wonders of no-bake recipes! But paired with the creamy cheesecake filling is a true match made in heaven.

For the filling:

The filling in this recipe is made using:

• raw cashews
• full-fat canned coconut milk
• cocoa powder
• agave
• peanut butter
• vanilla extract
• cinnamon
• salt

Again, we have really straight forward ingredients.

What makes the filling so cream-cheesy is the raw cashews. Which is commonly used as a base for “cheesy” vegan recipes (think vegan cheese, parmesan, and cheese sauces/spreads). It’s amazing how this simple ingredients can adopt such similar taste and texture to cheese.

We’ve kept this recipe sweet and creamy, by combining the cashews with coconut milk and cacao powder for an ultra smooth, rich, and decadent chocolate cream cheese filling. Similar to the crust, this filling can also be enjoyed on its own. Chill in the fridge for a rich and decadent chocolate mousse. But I urge you to partner it with the cocoa crust for the ultimate vegan chocolate cheesecake.

Moulding your chocolate peanut butter cheesecake

Now let’s talk about how to combine your crust and filling to mould this cheesecake. Because you might be wondering what baking gadgets to use on a no-bake recipe. In fact, the gadgets are the same. But instead of placing your cake pan in the oven, we will pop it in the freezer.

To form the cake, push the crust into the base of the cake pan to make an even layer throughout. Then pour your cheesecake filling overtop. Pop in the freezer and chill.

My preferred baking pan for making a vegan cheesecake is a springform cake pan with removable bottom. It’s easiest to pop the cheesecake out of the mould, because the sides come out and away from the centre.

If you don’t have a springform cake pan with removable bottom you can definitely use a normal cake pan. My recommendation would be to cut out a circle of parchment paper to fit snug into the base of the pan, then place long strips of parchment paper fanned out in a snowflake to go up the sides of the baking pan. This will stop the cheesecake from adhering to the pan, so that you can lift it out more easily.

Tips for making this chocolate peanut butter cheesecake

The recipe for making this vegan chocolate peanut butter cheesecake is pretty straight forward. However, there are a few simple tips to aceing this no-bake cake.

First, be sure to soak your cashews overnight. Soaking the cashews helps them break down easier, resulting in a more smooth and creamy filling. If you forget to soak your cashews ahead of time, you can speed up the processes by pouring boiling water over them in a bowl, and having them soak for one hour.

Consider using a springform cake pan with removable bottom for your cake mould. As discussed above, this is my preferred cake pan for making vegan cheesecakes. It’s so much easier to pop out of the tin. You can buy one of these pans on Amazon. The size doesn’t make a huge difference for this recipe, but mine is 18cm/7 inches in diameter.

Chill time for this recipe is 2-4 hours. Which seem like quite a bit of time, but you want to give the filling enough time to solidify in the freezer. Better to leave it too long than not long enough. Trust me, the last thing you want is for the cake to fall apart when you remove it from the mould. My recommendation is to prepare the cake a day or two in advance of eating – you can prepare an entire week in advance if you wish.. Remove from freezer and let thaw for 30 minutes before serving.

Other recipes you might like:

If you like this recipe for my vegan Chocolate Peanut Butter Cheesecake, you might also like:

• Raw Chocolate Tarts with Coconut Yogurt Filling
• No Bake Peanut Butter Truffles
• Chocolate Covered Frozen Bananas
• Lemon Cheesecake Tartlettes

Shop my kitchen

I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Chocolate Peanut Butter Cheesecake below. You can also find more of my favourite kitchen essentials and products on my Shop page.

7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware

Same size as the one I have. Used to mould the cheesecake in this recipe.

Vitamix A2500 Ascent Series Smart Blender, Professional-Grade

This is the blender I use. To make the cashew based cream-cheese filling.

Hamilton Beach Food Processor

Not exactly the same, but very similar to the food processor I have. Used to combine the crust ingredients. (You can also use a blender).

So now you know my secret to creating the most decadent vegan chocolate peanut butter cheesecake of all time. It’s one that is sure to please a crowd, vegan or not. I think you’re going to love this cheesecake as much as we do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GF

Chocolate Peanut Butter Cheesecake

5 from 2 votes

By Hannah Sunderani

This Chocolate Peanut Butter Cheesecake is chocolatey and decadent. With a creamy and smooth filling and a thick crunchy cocoa crust. Vegan or not, you are in for a treat!

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Prep Time 35 minutes minutes

Cook Time 4 minutes minutes

Total Time 1 hour hour 19 minutes minutes

Serves 12 people

Ingredients

For the crust:

• 1 cup almonds
• 1.5 cups medjool dates , pits removed (approx. 17 dates)
• 1/2 cup cocoa powder
• 1/4 cup peanut butter
• 1 tsp cinnamon
• pinch sea salt , finely ground
• 2 tbsp coconut oil , melted

For the filling:

• 2 cups raw cashews , soaked overnight and strained
• 1 can full fat coconut milk (400 ml can)
• 1/2 cup cocoa powder
• 1/4 cup agave
• 1/4 cup peanut butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp sea salt

US CustomaryMetric

Instructions

• In a food processor add almonds, pulse until it's a flour-like substance. Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a dough-like substance.
• Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom)*. Then press the dough into the bottom of the pan making a thick and level crust.
• In a blender add your soaked cashews (strained), coconut milk, cocoa powder, agave, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth.
• Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours**, or until solid.
• When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve). It's easiest to cut cake with a hot sharp knife (run the knife under hot water and towel dry before slicing).

Notes

Be sure to soak your cashews overnight. Soaking the cashews helps them break down easier, resulting in a more smooth and creamy filling. If you forget to soak your cashews ahead of time, you can speed up the processes by pouring boiling water over them in a bowl, and having them soak for one hour.

*For this recipe I used a springform cake pan with removable bottom to mould the cake. You can buy one of these pans on Amazon. The size of the pan doesn't make a huge difference for this recipe. But the one I have is 18cm/7 inches in diameter.

If you don't have a springform cake pan with removable bottom you can definitely use a normal cake pan. My recommendation would be to cut out a circle of parchment paper to fit snug into the base of the cake pan, then place long strips of parchment paper fanned out in a snowflake to go up the sides of the pan. This will stop the cheesecake from adhering to the pan, so that you can lift it out more easily.

**Chill time for this recipe is at least 2-4 hours. You want to give the filling enough time to solidify in the freezer. Better to leave it too long than not long enough. The cake can be prepared one week ahead of eating. Leave in freezer, wrapped well. Remove from freezer and let thaw for 15-30 minutes before serving.

Cake will keep in freezer, wrapped well, for one month, but best served fresh.

Nutritional information is a rough estimate

Approvals

Nutrition

Calories: 469kcal | Carbohydrates: 39g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 94mg | Potassium: 393mg | Fiber: 9g | Sugar: 22g

DID YOU

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