this no bake peanut butter chocolate cheesecake is a true game-changer.
the taste is a perfect balance of rich chocolate and creamy peanut butter, with a hint of sweetness from the dates and maple syrup.
the texture is smooth and velvety on top, with a chewy and slightly dense chocolatey base that holds everything together.
each bite melts in your mouth and feels like a little piece of heaven, making it a dream for any dessert lover.
this recipe is truly the ultimate no bake treat, especially when you don’t want to turn on the oven.
it’s perfect for summer or anytime you need a simple yet indulgent dessert.
it’s made with wholesome ingredients like almond flour, medjool dates, and creamy peanut butter, but it still tastes super decadent.
the vegan cream cheese adds that classic cheesecake tang without any dairy, while the chocolate base and peanut butter filling feel totally luxurious.
this cheesecake is not only delicious but also easy to customize!
if you’re not a fan of peanut butter, you can easily swap it out for almond butter, cashew butter, or even sunflower seed butter if you need a nut-free option.
each of these will still create that creamy, smooth filling while bringing their own fun flavor.
to start, you’ll blend up the base in a food processor.
the almond flour, flax meal, dates, and runny peanut butter create a sticky dough that binds everything together, while the cocoa powder gives it that deep chocolate flavor.
press this mixture into a lined 8 x 8 pan and let it chill in the freezer for about 30 minutes.
while the base sets, you’ll whip up the filling. simply mix vegan cream cheese with runny peanut butter, maple syrup, vanilla extract, and a dash of sea salt until it’s creamy and smooth.
pour the filling over the chilled base and spread it evenly, then add a sprinkle of chocolate chips if you want an extra touch of chocolate.
after that, pop it in the freezer for about 4 hours to firm up.
store any leftovers in the freezer or the fridge, depending on your preference.
if you like a firmer cheesecake, keep it in the freezer and let it thaw for a few minutes before serving. for a softer texture, store it in the fridge and enjoy it straight away.
this no bake peanut butter chocolate cheesecake will keep well for about a week in the fridge or up to a couple of months in the freezer, making it perfect for when you need a sweet treat on hand.
whether you’re craving a rich chocolatey dessert or need an easy no bake recipe, this cheesecake has you covered.
it’s the perfect way to satisfy your sweet tooth while using wholesome ingredients.
if you love The Best No Bake Peanut Butter Chocolate Cheesecake, try these other recipes from my blog!
Raspberry Brownie Date Bites
No Bake Yogurt Protein Cookies
Healthy Banana Date Chocolate Bites
Cookie Dough Protein Peanut Butter Cups
Healthy Vegan Lemon Raspberry Muffin Cookies
Vegan Chocolate Chip Cookies Stuffed with Caramel
No Bake Peanut Butter and Chocolate Chip Protein Cookies
Vegan Strawberry Cheesecake Ice Cream
No Bake Vegan Protein Glazed Donuts
Vegan Chocolate Chip Protein Banana Cake
Super Fudgy Vegan and Gluten Free Sweet Potato Brownies
Vegan No Bake Protein Carrot Cake Bites
Vegan and Gluten Free Blueberry Bakery DonutsHealthier Vegan Protein Butterfinger Bars
Vegan and Gluten Free Samoa Inspired Brownie Bread
are you going to make my The Best No Bake Peanut Butter Chocolate Cheesecake!?
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8
servings15
minutesbase:
1 cup almond flour
1 tsp vanilla extract
1/3 cup flax meal
1/2 cup runny peanut butter or any nut/seed butter
1 cup medjool dates, pitted
1/2 cup cocoa powder
1/4 cup dairy-free milk (add more as needed, but start with 1/4)
filling:
12 ounces vegan cream cheese (kite hill)
1 cup runny peanut butter
1/3 cup maple syrup
1 tsp vanilla extract
dash of sea salt
optional topping:
chocolate chips
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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4 Responses
Just tried this and it is so freaking good!! How does this not have more comments and reviews holy cow. Thank you for this amazing recipe 😍
aw thank you so much!
Do you think using light or whipped cream cheese would work with this recipe? Or does it have to be vegan cream cheese for the textures to work?
that should work ok!!