April 18, 2019

Vegan Layered Peanut Butter Cheesecake

This Vegan Layered Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. A decadent dessert perfect for a celebration!

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 (or even tell people when it is) but I made this cheesecake for my birthday and it is WAY TOO GOOD not to share.

Cheesecake is my favorite dessert. I didn't spend more than 3 seconds thinking about what I would make for my birthday because the answer is always cheesecake. Before I started eating plant-based, cheesecake was my favorite dessert. It is so decadent and rich and creamy. Wow. But 'traditional' cheesecake contains tons of dairy products that promote unhealthy weight gain.

Vegan Cheesecake

When I was transitioning to a plant-based diet, I remember having a piece of cheesecake and feeling so gross and terrible afterwards. When we constantly shove unhealthy foods into our bodies we get desensitized to the negative reactions these foods cause. Since I had been eating so healthy, I fully experienced the negative reaction that I'd been desensitized to. It was horrible.

After that experience, I knew that I would never eat 'traditional' cheesecake again. But a plant-based diet is so versatile so I knew I wouldn't ever have to miss out on eating cheesecake. And I knew that it would make my body feel good, not gross.

Enough of that heavy stuff. It's my birthday! Let's talk about Vegan Layered Peanut Butter Cheesecake!!

Peanut Butter Cheesecake

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.

But I didn't just want any peanut butter cheesecake. We're going for decadence here, friends. Peanut butter cheesecake + crust = not enough.

The filling I used for my Vegan Buckeyes recipe would make a perfect peanut butter layer to give this cheesecake that extra something. I made a few modifications to the recipe and it turned out amazing. I'm also using a modified version of my Peanut Butter Banana Breakfast Bars for the crust. I left out the banana because I want the peanut flavor to shine through.

Overall, this cheesecake is pretty simple to make. It does require some time in the freezer, but you don't have to bake it and your food processor does most of the work.

Vegan Layered Peanut Butter Cheesecake

How to make Vegan Layered Peanut Butter Cheesecake

To start, make the crust layer. Add dates, peanuts, rolled oats, peanut powder, sea salt, and a bit of applesauce to your food processor. Process until it sticks together when you squish it with your hand. Then press it into a baking pan. Place the pan in the freezer while you make the peanut butter layer.

For the peanut butter layer, mix peanut powder, peanut butter, and date syrup. Press this layer on top of the crust and return the pan to the freezer while you make the filling.

To create that cheesecake texture, we'll use cashews. If you soak cashews in water for a couple hours they soften and blend up very easily. Drain the cashews, and add dates, peanut butter, and hot water to your food processor. Process until the mixture is smooth. Pour this layer on top of the other two.

Place the pan in the freezer for at least 4 hours. Then, when you're ready to serve, remove the pan and let it defrost for 10 minutes. Slice, serve, and enjoy!

Thanks for celebrating with me :)

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.

Tried this recipe?

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Vegan Layered Peanut Butter Cheesecake

This Vegan Layered Peanut Butter Cheesecake is thick, creamy, and rich with delicious peanut butter flavor. A decadent dessert perfect for a celebration!















Crust Layer

  • 6 Medjool Dates pitted
  • 1/2 Cup Dry Roasted Peanuts
  • 1/4 Cup Rolled Oats
  • 1/4 Cup Unsweetened Peanut Powder
  • 1/4 Teaspoon Sea Salt
  • 1/4 Cup Applesauce add by the Tablespoon if needed (I only used one tablespoon)

Peanut Butter Layer

  • 1/2 Cup Unsweetened Peanut Butter
  • 1/4 Cup Unsweetened Peanut Powder
  • 1/4 Cup Date Syrup

Cheesecake Layer

  • 2 Cups Raw Cashews soaked in boiling water for at least 2 hours
  • 6 Medjool Dates pitted
  • 1/2 Cup Unsweetened Peanut Butter
  • 1 Cup Hot Water


For the Crust

  1. Line a baking pan with parchment paper.
  2. Blend all crust ingredients in a food processor until the mixture comes together. You may need some of the applesauce to get it to stick together but only add it if needed.
  3. Press the mixture into the pan. Place in the freezer while you make the other layers.

For the Peanut Butter Layer

  1. In a medium bowl, mix all the peanut butter layer ingredients.
  2. Press into the baking pan on top of the crust. Place in the freezer while you make the cheesecake layer.

For the Cheesecake Layer

  1. Place all the cheesecake ingredients in a food processor and blend until completely smooth.
  2. Pour on top of the peanut butter layer. Place in the freezer for at least 4 hours or until completely frozen.

Serving & Storing

  1. When you want to serve this cheesecake, remove the pan from the freezer and allow to thaw for 10 minutes. Slice the cheesecake into bars and serve immediately. Store leftovers in the freezer — the cheesecakes will melt if left out too long.

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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