Vegan Peanut Butter Pie Cheesecake

Servings: 8–10

Prep Time: 20 minutes

Chill Time: 4–6 hours (or overnight for best results)

No-Bake

Ingredients

For the Crust:

• 1 ½ cups vegan graham cracker crumbs (or digestive biscuits, crushed)

• ¼ cup coconut oil (melted)

• 2–3 tbsp maple syrup or agave

For the Peanut Butter Filling:

• 1 ½ cups raw cashews (soaked in water for 4 hours or boiled 15 minutes)

• ½ cup smooth peanut butter (natural or no sugar added)

• ½ cup coconut cream (thick part from chilled coconut milk)

• ¼ cup maple syrup (adjust to taste)

• 1 tsp vanilla extract

• Pinch of salt

Optional Chocolate Drizzle / Topping:

• ¼ cup vegan chocolate chips

• 1 tsp coconut oil

Instructions

1. Make the Crust

1. In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until it holds together when pressed.

2. Press firmly into the bottom of a springform pan (8–9 inch) to form an even layer.

3. Place in the fridge while you make the filling.

2. Make the Peanut Butter Filling

1. Drain soaked cashews and place them in a high-speed blender or food processor.

2. Add peanut butter, coconut cream, maple syrup, vanilla extract, and a pinch of salt.

3. Blend until ultra-smooth and creamy, scraping down the sides as needed. This may take 2–4 minutes depending on your blender.

4. Taste and adjust sweetness or peanut butter flavor.

3. Assemble the Cheesecake

1. Pour the peanut butter filling over the chilled crust.

2. Smooth the top with a spatula.

3. Tap the pan lightly on the counter to remove air bubbles.

4. Chill

• Refrigerate for 4–6 hours, or until firm.

• For a firmer cheesecake, freeze for 1–2 hours, then thaw slightly before slicing.

5. Optional Chocolate Drizzle

1. Melt chocolate chips with coconut oil in a microwave-safe bowl (30-second intervals, stirring in between).

2. Drizzle over the top of the cheesecake before serving.

3. Garnish with chopped peanuts or cocoa nibs if desired.

Tips for the Best Vegan Peanut Butter Cheesecake

1. Soak cashews well — this is key to a creamy, smooth filling.

2. Use full-fat coconut cream for richness.

3. Maple syrup is ideal because it blends smoothly, but agave or brown rice syrup works too.

4. Make ahead: This cheesecake improves in flavor if refrigerated overnight.

Variations:

• Chocolate-Peanut Butter: Add 2–3 tbsp cocoa powder to the filling.

• Swirled: Drop melted vegan chocolate on top and swirl with a toothpick before chilling.

• Nutty Crunch: Sprinkle chopped peanuts on top before serving.