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.
Enjoy 🙂
No-Bake Peanut Butter & Chocolate Vegan Cheesecake
- Total Time: 30 mins
- Yield: 1- 9 inch cheesecase 1x
Ingredients
- 1 lb cinnamon graham crackers or 3 cups of graham cracker crumbs
- 1 ½ 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 tablespoon 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)
Instructions
- Place graham crackers in the food processor. Pulse until they turn into fine crumbs. Set aside 1 ¼ 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
- 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
- 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
- Melt chocolate chunks (by placing a heat proof bowl over simmering water or in the microwave, in 20 second increments and stirring often)
- Place the remaining cream cheese/tofu mixture, melted chocolate, cocoa and 3 tablespoons of sugar in the food processor. Mix until well combined
- 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
- Prep Time: 30 mins
- Category: Dessert
- Cuisine: Kosher / Vegan
cindele
If this tastes half as delicious as it looks....I can't wait to try this!!!
Vicky & Ruth
Let me assure you it taste even better 😉
leslie
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
Oh that is so funny, we never saw peanut butter growing up! But we saw plenty of Nocilla 🙂
Consuelo - Honey & Figs
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
Vicky & Ruth
Wish we could send you a piece Consuelo! Have a great weekend!
Sherri@The Well Floured Kitchen
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!
Vicky & Ruth
Thank you!! The PB&Chocolate combo is definitely a hit around here!! Enjoy 🙂
marcie
This is gorgeous -- I love those luscious layers! You've worked wonders creating this no-bake vegan cheesecake!
Vicky & Ruth
Thank you!! It is actually very easy to make! And we love not having to turn on the oven 🙂
Denise | Sweet Peas & Saffron
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 🙂
Vicky & Ruth
Hahaha I know, I know!! People think we're crazy!!!! We have to admit though, this recipe might be an exception 😉 Enjoy!!!!
Medha @ Whisk @ Shout
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 🙂
Vicky & Ruth
You're welcome!! So glad you like the recipe. Sounds like a perfect fit for you haha. Enjoy!!
Jess @ whatjessicabakednext
This cheesecake is amazing! Love chocolate and PB- definitely my favourite flavour combo! Really fancy a slice for breakfast now! 🙂
Vicky & Ruth
Hahaha great way to start your day!! 😉
Arpita@ TheGastronomicBong
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.. 😀
Vicky & Ruth
Thanks!! We purposely used crunchy peanut butter to give it some texture. So glad you liked it!!
Zainab
Oh my goodness!! This looks amazing!!
Vicky & Ruth
Thanks!!! Hope you give it a try 🙂
Sheila
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
Hi!
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?
Emily @ AllFreeCasseroleRecipes
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
Thats awful...this one is dairy free so i hope it doent give your stomach any problems! Let us know!! 🙂
Melissa {lilmisscakes}
This sounds amazing; I love everything about it. From the no-bake to the peanut butter and chocolate combo!
Vicky & Ruth
It is really easy and delicious, especially if you like the chocolate peanut butter combo!
Chanie@BusyInBrooklyn
WOW! and its no bake too??? Jackpot!
Vicky & Ruth
Thank you! The less we use the oven in the summer the better 🙂
dinad
it looks amazing!
Vicky & Ruth
Thank you!
Sarah Klinkowitz
I can get the concept of not liking super sweet. I think I have to make this.
Vicky & Ruth
Everyone loved it, let us know what you think if you try it!
Jessica
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
Chocolate and peanut butter is such a classic combination and everyone loves it! This cheesecake was a success in our house.
susan
Looks great, but what do you do with the cocoa?
Vicky & Ruth
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 🙂
Julia
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
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!
Julia
perfect thanx! On it today 😀