Vegan Triple Chocolate Peanut Butter Cheesecake

This rich and creamy Vegan Triple Chocolate Peanut Butter Cheesecake is a chocolate peanut butter lover’s dream dessert! A chocolate peanut crust is topped with a thick and creamy chocolate peanut butter vegan cheesecake filling and finished with a chocolate ganache topping swirled with peanut butter.

I actually didn’t have this peanut butter chocolate cheesecake recipe planned. I’ve been wanting to add a chocolate cheesecake on the blog, so I’m happy my intended recipe flopped and turned into this delectable Vegan Triple Chocolate Peanut Butter Cheesecake instead 🤗.

What started as an attempt to make homemade chocolate peanut butter turned into a crust-like mixture, and I really hate wasting food, so I decided to make it a crust and turn it into a decadent chocolate cheesecake. All I can say is wow! 🤩 It turned out so great and I’m very excited to share it with you today!

This Vegan Triple Chocolate Peanut Butter Cheesecake is not only gluten-free and vegan, but is also naturally sweetened. Aside from maybe any added sugar you have in the chocolate chips used in the chocolate ganache topping, the crust is sweetened with dates and the cheesecake filling is sweetened naturally with maple syrup. So this cheesecake isn’t overly sweet, but it’s definitely rich and a little piece goes a long way 😉 .

Crust Ingredients

Peanuts. You will need 2 cups of roasted peanuts. You can roast your own or buy them roasted.

Cacao powder. I used unsweetened, raw cacao powder but you can use cocoa powder if preferred.

Dates. You will need 6-7 large medjool dates. Try to get the softest dates you can find. I find that purchasing dates with the pits still in them are fresher dates, then just remove the pits before using them in the crust.

Salt. Add 1/2 teaspoon of salt to the crust. You may omit the salt if your roasted peanuts are salted and you’re trying to watch your salt intake.

Cheesecake Filling Ingredients

Cashews. Using cashews in vegan cheesecake recipes is very common because it often yields the creamiest cheesecake filling. You want the cashews to be soft so they blend completely. To achieve this, you can soak them overnight, boil them, or cover them with water and microwave them for a few minutes. Drain the cashews before using them in this recipe.

Flaxseed meal. When I was developing a chocolate ganache cheesecake for my baking cookbook, I discovered that adding 5 flax eggs gave the cheesecake a great cheesecake texture while also adding a boost of fiber and omega-3 fatty acids. So I decided to do also add the flax eggs in this cheesecake recipe. To make flax eggs you simply need to combine flaxseed meal and water and allow it to sit for a few minutes. The flaxseed meal will soak up the water creating a goopy, gel-like consistency that acts as an egg replacer in vegan baking.

Peanut butter. You will use peanut butter in the cheesecake filling as well as in the chocolate peanut butter swirl topping. I suggest purchasing a natural, unsweetened peanut butter with no added oils for the best results and flavor. You can also make my homemade peanut butter and use it in this recipe!

Coconut milk. You will need 1 can of full fat coconut milk, and will be using the solid part only. Usually with full fat coconut milk, the solid white part will separate from the clear-ish liquid in a can of coconut milk, especially when it’s cold. Then you’ll just scoop the solid white part out and use that part only.

💡 If you shake the can of coconut milk and you can hear the liquid moving around the entire can, I suggest placing the can of coconut milk in the refrigerator the day before. This will help the solid part separate from the liquid and easier to scoop out.

Cacao powder. Again, I used I used unsweetened, raw cacao powder but you can use cocoa powder if preferred.

Maple syrup. The cheesecake filling is naturally sweetened with pure maple syrup. You will need 1 cup of maple syrup to sweeten this cheesecake.

Vanilla. Use pure vanilla extract in the cheesecake filling not imitation vanilla.

Lemon juice. Using lemon juice in the cheesecake filling might seem odd, but it brings that bit of tanginess that you get in non-dairy cheesecake when using real cream cheese. I find including the lemon juice adds just the right flavor to make this vegan cheesecake taste like a traditional chocolate cheesecake.

Salt. Just a pinch of salt is added to the filling.

How To Make This Chocolate Peanut Butter Vegan Cheesecake

It’s actually quite easy to make vegan cheesecake. I do love a good no-bake cheesecake, but for this cheesecake recipe, I decided to bake it.

You’ll make the crust first by pulsing the crust ingredients in a food processor until you achieve a crust-like texture. Firmly and evenly press that into a 9-inch springform pan, really pack it down so that the crust sticks together.

To make the cheesecake filling, first you’ll want to soften the cashews. I covered them with water and microwaved them for 4 minutes, but you can boil them in water in a saucepan on your stovetop or alternatively you can soak them in water the night before you plan to make the cheesecake. Add the flaxseed meal and water to a bowl and let it sit for a few minutes until the flaxseed meal absorbs the water (makes the flax eggs).

Drain the cashews and add them to a food processor or blender with all of the other filling ingredients and blend until completely smooth. There should be no cashew chunks.

Pour the filling over top of the crust and gently tap the springform pan on the counter to flat the top and release any air bubbles. Bake the cheesecake at 325 degrees in the oven for 40-45 minutes. Allow the cheesecake to cool for about an hour before adding the topping.

Chocolate Peanut Butter Swirl Topping

When I was trying to decide how to decorate this chocolate cheesecake, I really wanted to enhance the chocolate peanut butter combination, so I went with and easy, dairy-free chocolate ganache swirled with peanut butter. I’m so glad I decided to go with this topping because not only does it look super cool, but it tastes amazing and is the perfect finishing touch!

Plant milk. You may use 1/4 cup of whichever plant milk you’d like, I chose to use unsweetened oat milk.

Chocolate chips. You can use whichever dairy-free or dark chocolate chips are your favorite for the chocolate ganache topping. You will need 1/2 cup of chocolate chips to melt in the plant milk to create a silky smooth chocolate ganache topping.

Peanut butter. I highly suggest a natural, unsweetened peanut butter with no added oils for the best swirling. Runny peanut butter will be much easier to swirl with the chocolate ganache than a more spreadable peanut butter. You can also make my homemade peanut butter and use it in this recipe!

Heat the plant milk via stovetop and when it starts to steam, remove from heat and whisk in the chocolate chips. It will thicken as it cools. Allow it to thicken slightly and then pour over top of the cheesecake. Dollop peanut butter in the ganache in different areas and gently swirl with a knife or toothpick. Don’t swirl it too much or it will lose the marble-like effect.

Garnish & Chill

I decided to garnish the perimeter of the cheesecake with crushed roasted peanuts and cacao nibs. It’s a nice touch for a little crunchiness and different texture but is optional. After you garnish, carefully move the cheesecake to the fridge to chill overnight. This allows the cheesecake to set up and also allows the topping to set into that thick ganache texture that’s undeniably delicious.

Recipe Tips

Use a high quality food processor. Using a good quality food processor helps to make the smoothest and creamiest cheesecake. I love this food processor attachment that I use with my Vitamix blender.

Don’t over bake the cheesecake. The center of the cheesecake may look a little wiggly still when you remove it from the oven, but don’t worry, it will set up once you chill it overnight. Remember this is a vegan cheesecake so there’s no eggs in it. You don’t want to over bake it and have the crust be too dry.

Don’t add more chocolate to the ganache topping. The chocolate ganache topping will set up as it cools, so if it seems too runny, you don’t need to add any more chocolate.

Using a natural, runnier peanut butter works best for the topping. It’s easier to swirl and there’s no added oils either.

Serve this cheesecake within 2 days for the best marble topping effect. After a couple of days the cheesecake is still delicious but the peanut butter color will fade into a light brown and won’t make the same statement (if that’s what you’re going for 😜).

Let me know how you like this Vegan Triple Chocolate Peanut Butter Cheesecake down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover a rich and delicious chocolate cheesecake recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!

Print