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no bake peanut butter cheesecake

No bake peanut butter cheesecake

4.67 from 3 votes
Plant-baked
Course: Dessert
Cuisine: American
Keyword: No bake peanut butter cheesecake, recipe for peanut butter cheesecake, vegan peanut butter cheesecake
Prep Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 -8
Calories: 585kcal
This no-bake peanut butter cheesecake is creamy, decadent, and vegan.
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Ingredients  

  • 10 digestive cookies
  • 50 gr vegan butter melted
  • 1 cup whipping cream dairy-free
  • ½ cup coconut sugar
  • 300 gr cream cheese dairy-free
  • ½ cup peanut butter
  • a handful of peanuts and cacao nibs optional

Instructions

  • 1. Add digestive cookies to a food processor and pulse until finely chopped.
  • 2. Add melted butter and pulse to incorporate.

  • 3. Press the mixture into an 8 inch (20 cm) springform pan and place in the freezer.

  • 4. In a medium bowl, whip the cream to soft peaks. Add coconut sugar and cream cheese and beat for 2-3 minutes on medium-high speed until smooth and combined.

  • 5. Add peanut butter to the mixture and beat until smooth and combined.

  • 6. Spread the cheesecake filling evenly over the crust.

  • 7. Top with unsalted peanuts and cacao nibs (optional).

  • 8. Place your cheesecake in the freezer for at least 3 hours.

  • 9. Before serving let the cheesecake thaw for 15 minutes.

Nutrition

Serving: 1g | Calories: 585kcal | Carbohydrates: 37g | Protein: 10g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 87mg | Fiber: 2g | Sugar: 25g
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