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Gluten-Free Vegan Peanut Butter Cup Cheesecake Recipe

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★★★★★

5 from 72 reviews

This Gluten-Free Vegan Peanut Butter Cup Cheesecake is a decadent, creamy dessert that combines a crunchy chocolate-peanut crust with a smooth peanut butter and cashew filling, topped with a rich chocolate ganache. Perfect for those following a vegan and gluten-free lifestyle, it’s naturally sweetened with maple syrup and can be made ahead and frozen for convenience.

Ingredients

Scale

Crust

  • 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

Filling

  • 1½ cups raw cashews (soaked 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, or to taste if peanut butter is salted

Chocolate Ganache and Topping

  • 3 ounces dark chocolate, finely chopped
  • ¼ cup canned full-fat coconut cream (thick cream from top of the can)
  • Mini peanut butter cups for garnish

Instructions

  1. Prepare Pan: Grease a 6-inch springform pan with coconut oil or line a 6-inch cake pan or an 8×8-inch square baking pan with parchment paper and grease well. Set aside for crust assembly.
  2. Make Crust: In a food processor or high-powered blender, combine the peanuts, almond flour, cacao powder, and sea salt. Pulse until peanuts are broken down into small bits. Add maple syrup and coconut oil and pulse until dough forms with small peanut pieces still visible. Press the dough evenly along the bottom of the prepared pan.
  3. Prepare Filling: In a high-powered blender, add 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. Scrape down the sides and use a tamper if necessary for even blending.
  4. Assemble Cheesecake: Pour the smooth filling over the crust in the pan. Smooth the top evenly and tap the pan firmly against the countertop a few times to release air bubbles. Freeze for at least 3 hours or refrigerate for at least 6 hours to set.
  5. Make Chocolate Ganache: Place chopped dark chocolate in a small bowl. Heat coconut cream in a saucepan or microwave until steaming and barely simmering. Pour over chocolate and let stand for 3 minutes. Whisk until smooth and glossy.
  6. Add Ganache Topping: Spread the ganache evenly over the set cheesecake, letting it drip down the sides as desired. Garnish with mini peanut butter cups.
  7. Storage & Serving: Store cheesecake in the refrigerator or freezer. For clean slicing, run a knife under hot water, dry it, and cut. If serving from frozen, allow to thaw at room temperature for 10-15 minutes before serving. Store in airtight container for up to 2 months frozen or 5 days refrigerated.

Notes

  • Ensure cashews are soaked well to achieve a creamy filling texture.
  • Use refined coconut oil and coconut cream to avoid coconut flavor overpowering the dessert if preferred.
  • Press crust firmly to create a stable base and prevent crumbling.
  • If peanuts are salted, omit the added salt to balance flavors.
  • For a smoother ganache, finely chop chocolate and heat coconut cream gently.
  • Let cheesecake thaw briefly before serving if stored frozen for best texture.
  • You can customize toppings with other nuts or vegan chocolate pieces.

Keywords: Vegan cheesecake, gluten-free dessert, peanut butter cheesecake, no-bake cheesecake, dairy-free dessert, healthy vegan dessert

Find it online: https://tastewithamy.com/gluten-free-vegan-peanut-butter-cup-cheesecake-recipe/