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Writer's pictureThe Divine Chef

No-Bake Peanut Butter Cheesecake

Updated: Oct 2


No-Bake Peanut Butter Cheesecake

This No-Bake Peanut Butter Tofu Cheesecake is a creamy, indulgent treat that combines the rich flavors of peanut butter with the smoothness of tofu. Cashews and coconut cream add an extra layer of richness, making it ultra-satisfying. The cookie crust gives a delightful crunch, complementing the silky peanut butter filling. It’s a perfect dessert for peanut butter lovers looking for a plant-based, no-fuss option.




Ingredients

The Crust

1 ½ cups Vegan Chocolate Cookie Crumbs

5 Tablespoons melted Coconut Oil or Vegan Butter

2 Tablespoons Maple Syrup or Agave Nectar


The Filling

14 oz Block of Extra Firm Tofu

1 ½ cups Natural Peanut Butter (smooth and creamy)

1 cup soaked Cashews (soaked for 4 hours or overnight, then drained)

½ cup Coconut Cream (the thick part on top of a chilled can of coconut milk)

⅓ cup Agave Nectar or Maple Syrup

1 tsp Vanilla Extract

Pinch of Salt

Topping (optional but so much better with it)

Melted Dark Chocolate or Vegan Chocolate Chips

Crushed Peanuts or Peanut Butter drizzle


Instructions

In a bowl, mix the cookie crumbs, melted coconut oil (or vegan butter), and the 2 Tablespoons of agave nectar until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Place in the freezer while preparing the filling.


In a blender or food processor, combine the extra firm tofu, peanut butter, soaked cashews, coconut cream, agave nectar, vanilla extract, and a pinch of salt.

Blend until the mixture is smooth and creamy. Make sure there are no lumps.


Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula.

Place in the freezer for at least 4 hours, or until the cheesecake is firm and set.


Lightly press the peanuts into the cheesecake around the edges of the pan. Top with melted dark chocolate, and a drizzle of peanut butter (optional, but recommended).


Remove the cheesecake from the springform pan and let it sit at room temperature for about 10-15 minutes, if too solid, before slicing.


Store any leftovers in the refrigerator for up to 5 days, or freeze for longer storage.



Note: you can also use graham cracker crumbs for a lighter crust flavor.

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