No-Bake Vegan Peanut Butter & Chocolate Cheesecake

No-Bake Peanut Butter & Chocolate Vegan Cheesecake #cheesecake #vegan #chocolate #peanutButter #Vegan #glutenFree #dessert

We have a confession to make: that peanut butter and chocolate combo most people love, well… we really don’t care for it. And maybe it’s because growing up, we didn’t have peanut butter in Spain, I don’t know. But neither one of us can have peanut butter with something super sweet, like chocolate. Peanut butter cups?? No thank you.  We need something tart, like an all fruit raspberry jelly or something like that. Our families cannot understand how that’s possible, but that’s the way it is!

Here’s another confession: we don’t care for cheesecake either. Nothing against it, but we feel it’s way too rich and heavy and quite honestly, knowing the amount of cream cheese, sugar and eggs that most recipes call for, makes it hard to really enjoy it.

At this point you probably must be thinking that what we just said makes no sense at all. I mean, we are, after all, sharing a recipe for peanut butter and chocolate cheesecake!

Here’s the thing though: this, is a different kind of cheesecake. Still a treat, and still rich, no doubt. But because it is not overly sweet and we have eliminated the dairy ingredients and eggs, we feel a little bit better  about it. Less fat, no cholesterol? Yeah, much better!!  Also, the peanut butter taste is definitely noticeable,  but it’s not overpowering.

No-Bake Peanut Butter & Chocolate Vegan Cheesecake #cheesecake #vegan #chocolate #peanutButter #Vegan #glutenFree #dessert #kosher

And as you probably know by now,when it comes to dairy free cooking, one of our go to products is GO Veggie! Dairy Free Cream Cheese Alternative. It’s not only super versatile and a perfect alternative to its dairy counterpart, but it’s also vegan, free of dairy, gluten and cholesterol; and lower in saturated fat and calories than dairy cream cheese. The perfect option for anyone with dietary sensitivities or simply looking to improve their heart or overall health. It’s also preservative free and, one of our favorite things, non-GMO.

Another thing we love about this recipe is that it doesn’t need to be baked. Which, by the way, saves you from having to turn on the oven when it’s 90 degrees outside!

Enjoy 🙂

No-Bake Peanut Butter & Chocolate Vegan Cheesecake #cheesecake #vegan #chocolate #peanutButter #Vegan #glutenFree #dessert


4.5 from 2 reviews
No-Bake Peanut Butter & Chocolate Vegan Cheesecake
Prep time
Total time
Recipe type: Dessert
Cuisine: Kosher / Vegan
Serves: 1- 9 inch cheesecase
  • 1 lb cinnamon graham crackers or 3 cups of graham cracker crumbs
  • 1½ tbsp coconut oil, melted
  • 3 - 8oz packages of Go Veggie! Plain Cream Cheese Alternative
  • 2 - 12.3oz packs shelf-stable lite firm silken tofu
  • ½ cup all natural crunchy peanut butter
  • ¼ cup plus 2 tbsp sugar
  • 1 cup vegan chocolate chunks (we used Enjoy Life )
  • 3 tbsp sugar
  • 3 tbsp unsweetened cocoa powder
  • ¾ cup vegan mini chocolate chips ( We used Enjoy Life)
  1. Place graham crackers in the food processor. Pulse until they turn into fine crumbs. Set aside 1¼ cups Add melted coconut oil to the crumbs in the food processor and pulse to 5mix well. Press onto bottom of a 9-inch springform pan, making sure it comes up the sides and place it in the freezer until ready to use
  2. Combine non-dairy cream cheese and tofu in the food processor and mix until well incorporated. Take half of the mixture and set it aside
  3. Add peanut butter and ¼ cup plus 2 tablespoons of sugar to the cream cheese/tofu mixture that's in the food processor and pulse until it's well mixed. Transfer to a bowl and refrigerate until ready to use
  4. Melt chocolate chunks (by placing a heat proof bowl over simmering water or in the microwave, in 20 second increments and stirring often)
  5. Place the remaining cream cheese/tofu mixture, melted chocolate, cocoa and 3 tablespoons of sugar in the food processor. Mix until well combined
  6. To assemble the cheese cake, pour one of the cream cheese/tofu mixtures over the crust (here we did the peanut butter layer first, but you can do either one), sprinkle the reserved graham cracker crumbs on top and add the remaining mixture. Garnish with mini chocolate chips and refrigerate for at least 4 hours. For a firmer consistency, place the cheesecake in the freezer for a few hours and move to the refrigerator about an hour before serving
No-Bake Peanut Butter & Chocolate Vegan Cheesecake #cheesecake #vegan #chocolate #peanutButter #Vegan #glutenFree #dessert
No-Bake Peanut Butter & Chocolate Vegan Cheesecake #cheesecake #vegan #chocolate #peanutButter #Vegan #glutenFree #dessert
No-Bake Peanut Butter & Chocolate Vegan Cheesecake #cheesecake #vegan #chocolate #peanutButter #Vegan #glutenFree #dessert
This is a Sponsored Post – We think the GO Veggie! products are fabulous!  All the opinions are our own.
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42 Responses to No-Bake Vegan Peanut Butter & Chocolate Cheesecake

  1. cindele June 26, 2014 at 7:59 am #

    If this tastes half as delicious as it looks….I can’t wait to try this!!!

    • Vicky & Ruth June 26, 2014 at 10:40 am #

      Let me assure you it taste even better 😉

  2. leslie June 26, 2014 at 8:34 am #

    Sorry. There was always peanut butter in Barcelona, even in the 60’s when I arrived. But it’s an aquired taste – not for everyone. Americans look for it; others generally dislike
    It. Love your work & innovation. Every recipe I’ve tried is fantastic!! .

    • Vicky & Ruth June 26, 2014 at 10:39 am #

      Oh that is so funny, we never saw peanut butter growing up! But we saw plenty of Nocilla 🙂

  3. Consuelo - Honey & Figs June 27, 2014 at 6:21 pm #

    I cannot believe you girls don’t like cheesecake and pb + chocolate! :O Those are probably my two favorite things ever hahaha. Anyway, this dessert looks scrumpious! Oh how I’d love me a piece of this right now 😉 Enjoy your weekend! xx
    Consuelo – Honey & Figs recently posted…Stone Fruit Barley Salad with Sparkly VinaigretteMy Profile

    • Vicky & Ruth June 27, 2014 at 6:24 pm #

      Wish we could send you a piece Consuelo! Have a great weekend!

  4. Sherri@The Well Floured Kitchen June 28, 2014 at 7:58 am #

    I never liked peanut butter growing up- but I can’t imagine it being available. Now I absolutely love the peanut butter/chocolate combination. This looks delicious!
    Sherri@The Well Floured Kitchen recently posted…Fresh Tomato and Mozzarella Caprese SalsaMy Profile

    • Vicky & Ruth June 30, 2014 at 2:20 pm #

      Thank you!! The PB&Chocolate combo is definitely a hit around here!! Enjoy 🙂

  5. marcie June 28, 2014 at 4:43 pm #

    This is gorgeous — I love those luscious layers! You’ve worked wonders creating this no-bake vegan cheesecake!
    marcie recently posted…Peach “Caprese” Quesadilla {Farmer’s Market Friday}My Profile

    • Vicky & Ruth June 30, 2014 at 2:16 pm #

      Thank you!! It is actually very easy to make! And we love not having to turn on the oven 🙂

  6. Denise | Sweet Peas & Saffron June 28, 2014 at 6:11 pm #

    What?! You don’t like chocolate & PB OR cheesecake?? Well, this recipe looks absolutely amazing and mouthwatering. Bonus points for not needing to turn on the oven 🙂
    Denise | Sweet Peas & Saffron recently posted…CURRIED SWEET POTATO, CORN & CHIVE FRITTERSMy Profile

    • Vicky & Ruth June 30, 2014 at 2:13 pm #

      Hahaha I know, I know!! People think we’re crazy!!!! We have to admit though, this recipe might be an exception 😉 Enjoy!!!!

  7. Medha @ Whisk @ Shout June 29, 2014 at 1:37 am #

    Holy moly… I’m a sucker for anything peanut butter and chocolate. Aaaand cheesecake is my favorite dessert! I do a lot of vegan baking but haven’t yet attempted any vegan cheesecake, and so I haven’t had it in six months or so! Can’t wait to try this, thanks for sharing 🙂
    Medha @ Whisk @ Shout recently posted…5-Minute, No-Fuss, Vegan PestoMy Profile

    • Vicky & Ruth June 30, 2014 at 2:09 pm #

      You’re welcome!! So glad you like the recipe. Sounds like a perfect fit for you haha. Enjoy!!

  8. Jess @ whatjessicabakednext June 29, 2014 at 5:07 am #

    This cheesecake is amazing! Love chocolate and PB- definitely my favourite flavour combo! Really fancy a slice for breakfast now! 🙂
    Jess @ whatjessicabakednext recently posted…Buttermilk Scones with Lemon & Passionfruit CurdMy Profile

  9. Arpita@ TheGastronomicBong June 29, 2014 at 5:28 am #

    Yumm.. Peanut butter and chocolate one of my favourites… the cheese cake looks awesome.. Love the fact that you used crunchy peanut butter and its a no bake recipe.. 😀
    Arpita@ TheGastronomicBong recently posted…Creamy Peanut Butter and Nutella Melting MomentsMy Profile

    • Vicky & Ruth June 30, 2014 at 2:05 pm #

      Thanks!! We purposely used crunchy peanut butter to give it some texture. So glad you liked it!!

  10. Zainab June 29, 2014 at 12:25 pm #

    Oh my goodness!! This looks amazing!!
    Zainab recently posted…Red, White and Blue Layered Flag CakeMy Profile

  11. Sheila June 30, 2014 at 3:40 am #

    Would this recipe work with Splenda instead of sugar? What about with real cream cheese even though it would no longer be vegan?

    • Vicky & Ruth June 30, 2014 at 2:03 pm #

      To be honest with you, we have never worked with Splenda, but it should work, since you’re not baking it. You’ll just have to modify the quantities. Regular cream cheese should work fine too, maybe add a little sour cream instead of the silken tofu?

  12. Emily @ AllFreeCasseroleRecipes July 3, 2014 at 2:00 pm #

    I love cheesecake, but I’ll be honest – whenever I eat it, I get a horrible stomachache afterwards. I love that this version is dairy-free! Maybe I can justify eating more then… 😉 Thanks for sharing these yummy recipes!

    • Vicky & Ruth July 7, 2014 at 11:36 am #

      Thats awful…this one is dairy free so i hope it doent give your stomach any problems! Let us know!! 🙂

  13. Melissa {lilmisscakes} July 7, 2014 at 1:33 pm #

    This sounds amazing; I love everything about it. From the no-bake to the peanut butter and chocolate combo!
    Melissa {lilmisscakes} recently posted…Minion Birthday CakeMy Profile

    • Vicky & Ruth July 7, 2014 at 3:12 pm #

      It is really easy and delicious, especially if you like the chocolate peanut butter combo!

  14. Chanie@BusyInBrooklyn July 9, 2014 at 8:54 pm #

    WOW! and its no bake too??? Jackpot!
    Chanie@BusyInBrooklyn recently posted…4th of July Chocolate-Dipped Kettle ChipsMy Profile

    • Vicky & Ruth July 10, 2014 at 11:18 am #

      Thank you! The less we use the oven in the summer the better 🙂

  15. dinad July 17, 2014 at 10:20 pm #

    it looks amazing!
    dinad recently posted…My Cousin to be HonoredMy Profile

  16. Sarah Klinkowitz July 20, 2014 at 10:22 am #

    I can get the concept of not liking super sweet. I think I have to make this.
    Sarah Klinkowitz recently posted…Lazy Leftovers Make Super Summer Suppers: Roasted Chicken Salad with Provencal Style Tomatoes and Dijon DressingMy Profile

    • Vicky & Ruth July 22, 2014 at 10:48 am #

      Everyone loved it, let us know what you think if you try it!

  17. Jessica July 30, 2014 at 10:14 am #

    What a pretty cheesecake! I love the combination of chocolate and peanut butter; so I’m sure this is one heavenly bite. Thank you sharing!

    • Vicky & Ruth July 31, 2014 at 7:26 am #

      Chocolate and peanut butter is such a classic combination and everyone loves it! This cheesecake was a success in our house.

  18. susan October 12, 2014 at 8:12 pm #

    Looks great, but what do you do with the cocoa?

    • Vicky & Ruth October 12, 2014 at 8:20 pm #

      Hi! The cocoa is added to the cream cheese mixture along with the melted chocolate and sugar. Looks like we missed it!! It has now been corrected. Thank you for catching the error! Hope you enjoy it 🙂

  19. Julia July 12, 2016 at 6:24 am #

    Hi There,

    I’ve gotta try this next week for my birthday. Looks so jummy. I’ve never made cheesecake before since I don’t eat deary, so time to try this out.
    Got a short question though.
    3 – 8oz packages of Go Veggie! Plain Cream Cheese Alternative -> Does that mean 3 times 8oz (guess that’s around 200grams?)
    2 – 12.3oz packs shelf-stable lite firm silken tofu -> same 2 tines the 12,3oz?
    Don’t want to mess it up so better just ask to be sure 🙂 thanx!

    • Vicky & Ruth July 12, 2016 at 6:35 am #

      Hi Julia,

      Yes, for the recipe you will need 3 packages of cream cheese (for a total of 24 ounces) and 2 packages of tofu (for a total of 24.6 ounces ). Hope this helps and you enjoy this recipe!


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