No Bake Vegan Peanut Butter Cup Cheesecake
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This No Bake Peanut Butter Cup Cheesecake is a delicious and creamy treat. You won’t even know it’s vegan and gluten-free! You won’t be able to have just one bite, these mini cheesecake squares are that good.
Peanut Butter + Chocolate + Creamy Vanilla Filling = Delicious!
Peanut Butter Cup Cheesecake Ingredients
There are 3 layers for this cheesecake. The crust, the filling and the toppings.
For the Crust, you only need 3 ingredients:
- Peanuts.
- Pitted Dates.
- Salt.
For the vegan cheesecake filling, you will need 8 ingredients:
- Cashews. You will need to soak the cashews first to help make this creamy delicious filling.
- Coconut Cream. The most important step is to make sure the can of coconut cream is refrigerated overnight.
- Coconut Oil.
- Lemon Juice.
- Pure Maple Syrup.
- Coconut or Cashew Milk.
- Salt.
- Vanilla Bean Powder or Extract.
For the toppings, you will need 3 ingredients:
- Mini peanut butter cups or Reese cups.
- Peanuts.
- A chocolate bar, melted.
This Peanut Butter Cup Cheesecake is super easy-to-make, healthier than your typical cheesecake, and most importantly, very delicious! Plus, it’s no bak, vegan and gluten-free! We hope you all love this cheesecake. Enjoy! ♡
No Bake Vegan Peanut Butter Cup Cheesecake
This Cheesecake is super delicious, creamy, and packed with peanut butter cups, peanuts, and chocolate, making it a decadent dessert!
Ingredients
Crust:
- 1 cup dates packed (pitted)
- ½ cup peanuts raw, unsalted
- 1 tsp salt
Filing:
- 2 cups cashews soaked 4 hours
- ½ cup coconut cream 15 oz can refrigerated overnight
- ¼ cup coconut oil
- ⅓ cup lemon juice (1.5 large lemons)
- ½ cup pure maple syrup
- ¼ cup coconut or cashew milk
- ¼ tsp salt
- 1 tsp vanilla bean powder or, sub 1/2 tsp vanilla extract
Add-ins:
- ⅓ cup mini peanut butter cups
- 1 chocolate bar melted*
- ¼ cup peanuts
Instructions
- Add pitted dates to a food processor, and pulse until a loose dough forms. Remove the dough from the processor, and add the peanuts and salt. Pulse until crumbly, then add the dates back in.
- Continue pulsing until a crumbly-sticky mixture forms. Press the mixture flat by using your hands or by using the bottom of a glass, on a parchment lined 4×4 inch baking dish. Cover and freeze for 30-minutes to firm.
- Add the filling ingredients: cashews, coconut cream, coconut oil, maple syrup, coconut milk, lemon juice, salt, and vanilla bean powder to a high-process blender (i.e., Vitamix). Blend until creamy and smooth, scraping down sides as necessary.
- Pour filling over the crust and spread evenly. Lightly tap the dish on the counter to release any air bubbles.
- Add peanut butter cups, peanuts, and melted chocolate on top. Swirl into the filling and top with additional melted chocolate on top. Cover with plastic wrap and freeze until firm (3 to 4 hours).
- Before serving, remove from the baking dish the freezer to thaw for 15 minutes. Slightly tug the parchment paper to lift the cheesecake from the dish and cut into squares.
Notes
* Chop chocolate into pieces and melt over a double-boiler mixing continuously, or melt in the microwave at 1 minute, mixing in increments.
Nutrition Facts
Serving1gCalories277.44kcalCarbohydrates24.62gProtein5.98gFat19.07gSaturated Fat7.96gPolyunsaturated Fat2.88gMonounsaturated Fat6.71gTrans Fat0.001gCholesterol0.41mgSodium210.49mgPotassium303.01mgFiber2.5gSugar16.17gVitamin A5.21IUVitamin C2.31mgCalcium34.95mgIron1.91mg
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