April 18, 2019

Raw Vegan Peanut Butter Cheesecake

Raw Vegan Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. This cheesecake is plant-based and dairy free - a healthy, yet decadent dessert perfect for a celebration!

A slice of Vegan Peanut Butter Cheesecake topped with peanuts and peanut butter cups.

Today is a happy day! The day this post goes live is my 21st birthday!! I don't normally celebrate too much for my birthday but I made this cheesecake for my birthday and it is WAY TOO GOOD not to share.

When I was brainstorming cheesecake flavors, I knew I wanted something super rich and decadent. A milestone birthday like this is cause for celebration. Peanut butter has a definite spot on my top 5 favorite foods list so so it just made sense to use it in my favorite dessert.

This Vegan Peanut Butter Cheesecake is rich and ultra creamy. It is absolutely loaded with peanuts and peanut butter. So the texture is even more decadent than a regular vegan no-bake cheesecake.

If you love all things peanuts and peanut butter, this cheesecake is for you.

Whole Vegan Peanut Butter Cheesecake drizzled with peanut butter and topped with peanuts.

Why I love this Plant-Based Peanut Butter Cheesecake

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Decadent dessert — this cheesecake is rich and thick. The creamiest no-bake vegan cheesecake!
  • Quick and easy — this cheesecake is not a lot of work. The hands-on time is only about 15 minutes. The majority of the time is freezing
  • No-Bake — just freeze! This cheesecake can be prepped days or weeks in advance because it sets and is stored in the freezer

A plate of Vegan Peanut Butter Cheesecake with a garnish of peanuts.

Ingredient Notes & Substitutions

Crust Ingredients

  • Quick Oats: I use oats in many of my crusts because they are naturally gluten-free! You can also use rolled oats.
  • Medjool Dates: since this is a no-bake crust, medjool dates help bind the crust together. They also add some sweetness. I recommend using medjools because they are soft - if your dates are a little hard, soak them in hot water for a few minutes before you add them to the crust
  • Peanut Butter: usually I recommend using a neutral-tasting nut butter, but since this is a peanut butter cheesecake, why not use peanut butter in the crust too?!
  • Maple or Date Syrup: for a fruit sweetened crust, use date syrup
  • Salt

Vegan Peanut Butter Cheesecake crust ingredients.

Filling Ingredients

  • Cashews and Peanuts: many vegan cheesecakes use cashews as the base - when they are soaked in hot water they become soft and easily blendable. To get even more peanut flavor we'll use half peanuts and half cashews. If you'd rather use all cashews, that's fine. There's also regular peanut butter in this cheesecake
  • Creamy Peanut Butter: use a natural peanut butter that only contains peanuts and salt
  • Maple Syrup: I recommend using maple syrup in the filling instead of date syrup, because date syrup will alter the pink color. But, for a completely fruit sweetened cheesecake, feel free to use date syrup.
  • Fresh Lemon Juice & Zest: for that classic cheesecake tang
  • Vanilla Extract
  • Salt
  • Hot Water: the peanut butter makes this cheesecake SO thick, so we need some hot water to help the mixture blend. Don't worry - the texture is not icy or watery. It is incredibly luscious and decadent.

Vegan Peanut Butter Cheesecake filling ingredients.

How to make Vegan Layered Peanut Butter Cheesecake

Step 1. Soak the cashews and peanuts (if using) in boiling water for at least 30 minutes. Alternatively, boil on the stove. Set aside while you make the crust.

Vegan Peanut Butter Cheesecake Step 1 - soak the nuts.

Step 2. Make crust. Add the oats and dates to a food processor and blend until the dates are broken down. Add the nut butter, syrup, and salt. Pulse to combine.

Vegan Peanut Butter Cheesecake Step 2 - make the crust.

Step 3. Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.

Vegan Peanut Butter Cheesecake Step 3 - press crust into a springform pan.

Step 4. Drain the cashews and peanuts.

Vegan Peanut Butter Cheesecake Step 4 - drain the nuts.

Step 5. Add the drained nuts to a blender along with the remaining filling ingredients. Blend until completely smooth and no nut pieces remain (this may take several minutes).

Vegan Peanut Butter Cheesecake Step 5 - blend all the filling ingredients.

Step 6. Pour the filling over the crust and use a spatula to spread an even layer.

Vegan Peanut Butter Cheesecake Step 6 - pour the filling into the pan.

Step 7. Freeze for 3-4 hours, or until set. Let thaw for 5-10 minutes at room temperature before slicing.

Vegan Peanut Butter Cheesecake Step 7 - freeze.

Step 8. To serve, drizzle with peanut butter and garnish with peanuts and vegan peanut butter cups, if desired.

Vegan Peanut Butter Cheesecake Step 8 - serve with a peanut butter drizzle and topped with peanuts.

FAQs & Expert Tips

Can vegans eat peanut butter?

Yes! Peanuts are a legume. They don't come from animals, so peanut butter is entirely suitable for vegans.

Is peanut butter raw vegan?

Yes and no.

Peanuts generally aren't consumed raw. Raw peanuts are susceptible to a mold that produces a carcinogen.

It can be safe to eat raw peanuts, but most peanut butters have roasted peanuts so they can be shelf stable for longer.

A raw vegan diet usually means eating mostly, but not entirely raw. So some raw vegans will include peanut butter.

Generally, this vegan peanut butter cheesecake is considered raw.

Best vegan peanut butter

Make sure your peanut butter does not have any added oils or sugar. These ingredients aren't necessary and they are decreasing the nutritional quality of your peanut butter.

Plus, natural peanut butter has a much stronger peanut flavor.

If you have Kroger near you, I love the Kroger brand natural creamy peanut butter. It is SO creamy and has a texture like no other.

Otherwise, I like the Smucker's brand natural creamy peanut butter.

Blender Tips

  • I blended this cheesecake on the “soup” setting of my blender
  • If your blender comes with a plunger, this will be helpful - the cheesecake filling is THICK
  • If you choose the half peanuts half cashews option for the filling, the mixture may be a bit thicker. I promise it will blend!

Can I use a different sized cake pan?

If you have an 8" springform pan or cake pan with removable sides, you can use that. Both the crust and cheesecake layers will be thicker.

You can also use a muffin tin like I did for my cranberry cheesecake cups.

Make Vegan Peanut Butter Cup Cheesecake

Love that chocolate + peanut butter combo? Turn this into a peanut butter cup cheesecake!

Add 3 tablespoons of cocoa powder and an extra tablespoon of maple syrup to the crust for a chocolate base.

Serve with a drizzle of melted chocolate and plenty of peanut butter cups!

Storing Raw Vegan Cheesecake

Store this cheesecake in the freezer.

Once the full cheesecake is frozen, I like to slice my cheesecake into serving-size pieces. Then wrap and freeze them individually. Pull a piece out of the freezer whenever you want!

How to serve leftovers

To serve leftovers, remove from the freezer and let thaw at room temperature for 5-10 minutes.

The full cake may take a bit longer to thaw than an individual slice.

A slice of Vegan Peanut Butter Cheesecake with a bite taken.

Recipe Prayer

Jesus thank you for giving us delicious foods with which to celebrate happy occasions. Bless us in these times of celebration and joy. Amen.

More vegan cheesecakes

Love cheesecake? Try my other plant-based cheesecake recipes next:

Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

**This post contains affiliate links When you purchase from these links, I earn a small commission at no extra cost to you. For more information see my disclosure here.

Raw Vegan Peanut Butter Cheesecake

Raw Vegan Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. This cheesecake is plant-based and dairy free - a healthy, yet decadent dessert perfect for a celebration!
















  • 1 1/2 Cups Quick Oats
  • 6 Pitted Medjool Dates
  • 1/4 Cup Creamy Peanut Butter
  • 2 Tablespoons Maple or Date Syrup
  • 1/4 Teaspoon Salt


  • 2 Cups Raw Cashews OR 1 Cup Raw Cashews + 1 Cup Peanuts
  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Maple Syrup
  • 2 Tablespoons Fresh Lemon Juice
  • Zest of 1 Lemon
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt (to taste if your peanut butter is salted)
  • 1 Cup Hot Water


  • Peanut Butter
  • Peanut Butter Cups
  • Peanuts


  1. Soak the cashews and peanuts (if using) in boiling water for at least 30 minutes. Alternatively, boil on the stove. Set aside while you make the crust.
  2. Make crust. Add the oats and dates to a food processor and blend until the dates are broken down. Add the nut butter, syrup, and salt. Pulse to combine.
  3. Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.
  4. Drain the cashews and peanuts.
  5. Add the drained nuts to a blender along with the remaining filling ingredients. Blend until completely smooth and no nut pieces remain (this may take several minutes).
  6. Pour the filling over the crust and use a spatula to spread an even layer.
  7. Freeze for 3-4 hours, or until set. Let thaw for 5-10 minutes at room temperature before slicing.
  8. To serve, drizzle with peanut butter and garnish with peanuts and vegan peanut butter cups, if desired.
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March 28, 2023
Made these today and they’re delicious. Easy to make and didn’t take long to bake in convection oven. Thanks for your creativity. Can’t wait to try more of your recipes.
Hi Paula - Thanks so much for your comment :) So glad to hear that you tried the nuggets and enjoyed them! Can't wait to hear how it goes with other recipes you try!
March 17, 2023
thanks for ginger tea recipe it's really good remedy for cold and flu.
January 15, 2023
I really appreciated your ginger tea recipe. I also read it is great for morning also.
December 3, 2022
I made one like this a few years ago. Super yummy! Now I need to try some of your recipes. But where to start???🤷‍♀️💕💕
November 21, 2022
Virginia Sparks
I was in the middle of making your Tempeh Swiss Chard recipe and noticed you never mentioned how much Swiss Chard to add. I just added the sautéed tempeh towards the end and mixed it all together. I also reduced the amount of red pepper flakes.
Hi Jenny - so sorry about that! It should be one bunch. I've updated the recipe to include the correct information. Thanks!
November 20, 2022
This looks fantastic! Do you think we could substitute butternut squash for the acorn squash?
Hi Elissa - you can definitely use butternut squash. In terms of texture, the pie will be exactly the same with either squash. I'd recommend using the volume measurement instead of the weight measurement, since the density of butternut squash isn't exactly the same as acorn squash. Also, the flavor of the butternut squash might come through in the end pie a bit more prominently than acorn squash does, but I don't think it will be too noticeable. Let me know how it goes if you try with the butternut squash. I'd love to hear!
November 8, 2022
Gerry rauch
October 31, 2022
Debbie G.
Hi Elizabeth!Love your recipe prayer! I've never seen anyone else include a prayer with their recipes. Nicely done and to God be all the Glory!Blessings,Debbie
October 8, 2022
Just made a half batch of these and they came out really good! I learned I don’t know how to work with melted chocolate yet haha but I got it done!
Hi Noam - Glad you liked these bars! And I feel ya on the chocolate - somehow it is always a messy process. Thanks so much for sharing!
September 5, 2022
I get most of my recipes from youtube. I would love to see you on there. I didn't see a link for a youtube channel, just wanted to ask to be sure. God bless hon and thanks for this tasty recipe.
Hi Sara - thanks so much for your kind words. I am starting to post more on YouTube (I currently only have a few videos posted) but here's the link to my channel if you'd like to check it out: -Elizabeth
August 17, 2022
Hi Katherine - yes, I did use fire-roasted tomatoes when I photographed this recipe. I don't call for fire roasted in the recipe because it's intended to be a basic, use-in-anything type recipe. But it does taste delicious with the fire roasted tomatoes! -- Elizabeth
August 15, 2022
Cat Lewis
Hello - Is there a way to PIN this recipe? Thanks.
Hi Cat - yes, I just fixed an error on the site. You should be able to see a button above the very first image on the page that will allow you to pin the recipe. Let me know if you're still having trouble.
August 12, 2022
Allison Macfarlane
As someone who has pretty much never successfully scrambled tofu - this was the best scrambled breakfast dish I've ever had - better than eggs and the seasoning is truly delicious!!
Oh, amazing! So glad to hear it went well :) This is definitely one of my favorites - thanks for sharing your kind words! -- Elizabeth
August 4, 2022
Mary Merkelhess
The pesto is lovely! So happy to avoid the cheese and oil.
Hi Mary - So glad you like the pesto! I'm also happy to avoid the cheese and oil :) Thanks so much for your kind words!
July 21, 2022
I enjoy reading through your recipes and will be trying a few later in the week. I especially like the prayers at the end of each recipe. It reminds me to be grateful God provides me with so many beautiful and nourishing fruits and veggies.
Hi Debra - thank you so much for your kind words! I can't wait to hear how it goes when you try some of the recipes :)
June 22, 2022
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography