Introduction

This Gluten-Free Vegan Peanut Butter Cup Cheesecake is a delightful treat for anyone craving a rich, creamy dessert without dairy or gluten. Packed with nutty flavors and a luscious chocolate topping, it’s perfect for special occasions or an indulgent anytime snack.

The image shows a round layered dessert on a wooden board with three distinct layers: a dark brown, crumbly base at the bottom, a thick middle layer of light beige creamy filling, and a glossy dark chocolate topping that drips slightly down the sides. On top, there are several pieces of cut chocolate with peanut butter inside scattered neatly. To the right, there is a white bowl with a creamy dip and some whole and chopped nuts spread on the white marbled surface. In the background, part of another slice of the same dessert sits on a white plate. The scene is bright and soft, with a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted roasted peanuts
1 cup (96g) almond flour
3 tablespoons cacao powder
3 tablespoons (63g) pure maple syrup
2 tablespoons (25g) refined coconut oil
½ teaspoon sea salt (omit if peanuts are salted)
1½ cups raw cashews (soaked for at least 4 hours or overnight, drained and rinsed)
½ cup canned full-fat coconut milk
⅓ cup (111g) pure maple syrup
½ cup (128g) creamy peanut butter
2 tablespoons refined coconut oil, melted and cooled
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon sea salt (adjust to taste if peanut butter is salted)
3 ounces dark chocolate, finely chopped
¼ cup canned full-fat coconut cream (the thick creamy part from the top)
Mini peanut butter cups (for garnish)

Instructions

Step 1: Grease a 6” springform pan with coconut oil, or line a 6” cake pan or an 8×8” square baking pan with parchment paper and grease well with coconut oil. Set aside.
Step 2: Add peanuts, almond flour, cacao powder, and salt to a food processor or high-powered blender. Pulse until peanuts are broken into small bits. Add maple syrup and coconut oil, then pulse until the mixture forms a dough with some peanut bits remaining. Press this evenly into the bottom of the prepared pan.
Step 3: In a high-powered blender, combine soaked cashews, coconut milk, maple syrup, peanut butter, melted coconut oil, lemon juice, vanilla extract, and sea salt. Blend for 2 to 4 minutes until silky smooth and creamy, using a tamper if needed.
Step 4: Pour the filling over the crust in the pan. Smooth the top and tap the pan firmly on the counter a few times to release air bubbles. Freeze for at least 3 hours or refrigerate for at least 6 hours to set.
Step 5: To make the ganache, place chopped chocolate in a bowl. Heat coconut cream until steaming but not boiling, then pour over the chocolate. Let sit for 3 minutes, then whisk until smooth. Spread the ganache over the cheesecake, allowing drips down the sides if desired.
Step 6: Store the cheesecake in the refrigerator or freezer. Before cutting, warm your knife under hot water and dry it for clean slices.
Step 7: If served frozen, thaw at room temperature for 10–15 minutes before slicing. Store leftovers airtight in the freezer for up to 2 months or in the fridge for up to 5 days.

Tips & Variations

Soak cashews overnight for the smoothest, creamiest filling texture.
Use refined coconut oil for a neutral flavor; unrefined coconut oil will add a coconut taste.
Swap almond flour for ground pecans or walnuts in the crust for a different nutty flavor.
Add a pinch of cinnamon or a splash of coffee to the crust for extra depth.
Decorate with chopped peanuts or extra mini peanut butter cups for a festive touch.

Storage

Keep the cheesecake stored in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Warm your knife under hot water before slicing to ensure clean cuts. If frozen, allow the cheesecake to thaw at room temperature for about 10–15 minutes before serving for the best texture.

How to Serve

A three-layer slice of cake sits on a white plate with a slightly rustic edge. The bottom layer is a dark brown crumbly crust with bits of nuts visible. Above this is a thick, smooth, creamy light beige middle layer. The top layer is a glossy dark chocolate ganache that slightly drips down the sides. On top of the ganache are chunks of chocolate candy with peanut butter centers, giving hints of golden yellow and dark brown. In the background on a wooden board sits the rest of the cake, and scattered peanuts and chocolate pieces are nearby on a white marbled surface. A small bowl of peanut butter with a wooden spoon is also in the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted salted peanuts instead of unsalted?

Yes, but omit the additional sea salt in the crust to avoid oversalting.

Do I need a high-powered blender to make this cheesecake?

A high-powered blender makes achieving a smooth, creamy texture easier, but a food processor or regular blender can work if you blend longer and scrape down the sides frequently.