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a stack of vegan cheesecake bars

Vegan Peanut Butter Cup Cheesecake

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5 from 2 reviews

  • Author: Jenna Barnard
  • Total Time: 30 minutes + 2 hours chilling
  • Yield: 16 bars


Creamy vegan peanut butter cheesecake on top of a chewy chocolate brownie crust – all vegan, gluten free, and refined sugar free.


Chocolate Brownie Crust

  • 1 1/2 cups (320g) pitted Medjool dates (about 16 dates)
  • 1 cup (100g) almond or oat flour
  • 2/3 cup (60g) unsweetened cocoa powder
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract

Vegan Peanut Butter Cheesecake

  • 1 1/2 cups (240g) raw unsalted cashews, boiled
  • 1 cup (200ml) almond milk (or any plant-based milk)
  • 3 tbsp maple syrup
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup (200g) natural creamy peanut butter*
  • 3 tbsp coconut butter**

Topping Options


Chocolate Brownie Crust

  1. Add all of the ingredients to a food processor and blitz to combine. It should form a crumbly and thick dough that holds its shape when packed together.
  2. Press into the bottom of a 8″ square baking dish lined with parchment paper.

Vegan Peanut Butter Cheesecake

  1. Before you start, boil the cashews for about 10 minutes or until tender. Then drain and cool.
  2. Add the cashews, almond milk, maple syrup, lemon juice, and vanilla to a high speed blender and blend until smooth. Then add the peanut butter and coconut butter and blend again until smooth.
  3. Scoop the batter onto the chocolate crust and spread it even. Drizzle another 1/4 cup of peanut butter on top and swirl it in. If the peanut butter is too thick, microwave it for about 30 seconds to thin out before drizzling on top. Sprinkle or drizzle on any additional toppings.
  4. Place the cheesecake into the freezer for at least 2 hours or until set firm. If you choose to freeze it overnight, cover the pan in plastic wrap and then foil before chilling.
  5. Slice the cheesecake into squares and then let it sit for about 30 minutes at room temperature to soften. Enjoy! *See notes for storage options


Peanut Butter – Make sure you use natural creamy peanut butter, made with nothing but peanuts. You can also use any nut or seed butter, as long as it’s natural.

Coconut Butter – If you can’t find coconut butter, feel free to use your flavor vegan yogurt.

Storage – You can either store the cheesecake in the freezer or the refrigerator. Keep in an air tight container and it will keep for up to 2 months in the freezer, or 1 week in the refrigerator. The pros to the freezer is that they last longer, but you will have to thaw for about 30 minutes before eating (unless you enjoy eating them as more firm and frozen). If stored in the refrigerator, they stay nice and soft. You can also store most in the freezer and some in the refrigerator for instant snacking.

  • Prep Time: 30 minutes
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