Home Recipes Vegan Peanut Butter Cheesecake
Vegan
Vegan Peanut Butter Cheesecake
This Vegan Peanut Butter Cheesecake is ultra-creamy, rich, and packed with irresistible peanut butter flavor in every bite. Made with a crunchy Biscoff cookie crust, a silky cashew and vegan cream ch…
How to make it
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Prepare
Pre-soak the cashews in water for 4 hours, rinse, and drain. Or quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper.
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Make the crust
Make the crust:
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Add the cookies to a food
Add the cookies to a food processor and blitz to fine crumbs.
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Add the melted butter, peanut butter,
Add the melted butter, peanut butter, salt, and blitz until the mixture sticks between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or using a spoon, making sure it is compact. Set aside in the freezer or fridge.
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Make the filling
Make the filling:
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Add the filling ingredients to a
Add the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps.
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Pour the filling into the pan
Pour the filling into the pan and refrigerate for at least 6 hours (or overnight) until set. Topping: Melt the chocolate and peanut butter in a heat-resistant bowl over a double boiler.
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Pour it over the set cheesecake
Pour it over the set cheesecake and spread it out with an offset spatula.
