Happy national cheesecake day! Let’s celebrate it vegan with my amazing no-bake peanut butter and chocolate cheesecake as this falls in the middle of summer when you don’t want a hot oven on! Ive made this with a prepared dairy-free whipped topping and I’m using the delicious Whipt Dreams brand which comes in three varieties: almond, coconut and oat!
What you’ll need:
- Vegan white chocolate chips. These can be hard to find but there are a few varieties in stores and online where you can buy them.
- Cookie crumbs. I used Lorna Doone cookies (yes, they’re accidentally vegan!) but you can use plain graham crackers, speculoos cookies or another plain vanilla cookie.
- Vegan cream cheese. Use a dense style vegan cream cheese like Tofutti, Violife or even Trader Joe’s brand just avoid whipped styles.
- Smooth peanut butter. A creamy no stir variety works best here instead a natural style peanut butter.
- Vegan whipped cream. I’ve used a prepared non dairy whipped cream to make things easier but you can certainly whip your own from scratch.
You need to use a springform pan that you’d usually use for a baked cheesecake but this makes it easier to remove and cut and slice this once it’s been chilled. This is best chilled overnight or at least three hours in the fridge.
You have to make the first first and press it into the pan then make two separate cheesecake batters (peanut butter and the chocolate) then you can dollop them into the pan or you could spread one layer in first then the other on top. Either way works and it’s your choice. The latter provides equal parts PB and chocolate in every bite so if that’s important to you, go with that method.
I like to serve slices with more whipped cream but that’s your choice. You could even decorate this with vegan peanut butter cups if you really want to take it up a notch. I hope you enjoy this impressive but easy cheesecake and please rate and review if you try it!
This blog is sponsored in part by Whipt Dreams.
No Bake Vegan Peanut Butter and Chocolate Cheesecake
12
servings20
minutesA delicious and easy no bake peanut butter and chocolate cheesecake that’s vegan and completely delicious!
Ingredients
- No Bake Cookie Crust
1 1⁄2 cups cookie crumbs (graham crackers or vanilla style cookies)
1⁄4 cup granulated sugar
6 tablespoons vegan butter, melted and cooled slightly
- Peanut Butter Filling
4.5 oz vegan white chocolate chips
8 oz thick vegan cream cheese (at room temperature)
1/2 cup smooth creamy peanut butter
1 teaspoon vanilla extract
2 cups whipped vegan cream (I used Whipt Dreams brand)
- Chocolate Filling
6 oz vegan dark or semisweet chocolate chips
8 oz thick vegan cream cheese (at room temperature)
1 teaspoon vanilla extract
2 cups whipped vegan cream (I used Whipt Dreams brand)
Directions
- Cookie Crust
- Combine all crust ingredients in a food processor or large bowl and mix until completely combined. Pour into a 10” round springform baking pan. I use a flat bottomed glass to smooth it down evenly and compress it into the bottom of the pan. You can use your fingers but make sure to press in evenly. Set aside.
- Peanut Butter Filling
- Place the white chocolate chips in a microwave safe bowl and melt. I do it in 30 second intervals checking after each one until they’re almost melted then stir until they’re completely melted and cool slightly. You can also use a double boiler to do this if you don’t have a microwave.
- Using a food processor (my preferred method as it removes any lumps) or using a hand or stand mixer, add the cream cheese, peanut butter and vanilla to the melted white chocolate and blend until completely smooth scraping down the sides of the bowl a few times during mixing.
- Measure the whipped cream from the can (if using) into a measuring cup then fold gently into the peanut butter mixture until completely combined being careful not to deflate the mixture too much. Don’t mix aggressively but gently. Set aside. (If using cream whipped from scratch, measure out two cups after whipping.)
- Chocolate Filling
- Place the dark chocolate chips in a microwave safe bowl and melt. I do it in 30 second intervals checking after each one until they’re almost melted then stir until they’re completely melted and cool slightly. You can also use a double boiler to do this if you don’t have a microwave.
- Using a food processor (my preferred method as it removes any lumps) or using a hand or stand mixer, add the cream cheese and vanilla to the melted chocolate chips and blend until completely smooth scraping down the sides of the bowl a few times during mixing.
- Measure the whipped cream from the can (if using) into a measuring cup then fold gently into the chocolate mixture until completely combined being careful not to deflate the mixture too much. Don’t mix aggressively but gently. Set aside. (If using cream whipped from scratch, measure out two cups after whipping.)
- Assembling the Cake
- Dollop each mixture into the prepared crust or you can add the chocolate layer first then the peanut butter layer if you want even distribution. Smooth the top with an offset spatula or knife then cover with plastic wrap or foil (don’t touch the top of the cake) and chill for at least three hours or preferably overnight.
- To get clean slices, warm the blade of your knife in warm water then wipe dry each time you cut into the cake. Refrigerate leftovers. Cake can most likely be frozen but it may affect the texture once thawed so freeze at your own risk.
Recipe Video
Notes
- Use smooth peanut butter and avoid natural brands that separate if possible. Results are better with a no-stir style of peanut butter.
- Use your favorite vegan cream cheese but a thicker dense style like Tofutti, Violife or even Trader Joe’s brand will work best over a whipped style.
- The sweetness of the dark chocolate chips you use will affect the overall sweetness of the dessert. I like using a 70%+ dark chocolate but semisweet will work as well just note it may be sweeter than you expect.
- I used Whipt Dreams brand dairy-free topping in a can but you can also whip vegan cream from scratch.
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This tastes like a baked cheesecake. Texture is spot on AND it’s so easy to make!