Vegan Peanut Butter Cheesecake

Hey guys!

I know it’s summer and we all want to keep fit, but I just had to share this recipe with you! OMG, it is so creamy and satisfying and peanut-buttery delicious, I’d feel like a bad friend if I kept it all to myself. Here’s its highlight reel: vegan, low carb, low sugar, gluten-free, made from healthy fat, and really simple. No, you cannot eat the whole thing guilt-free, but a slice, oh yeah, you MUST!

Regular cheesecakes can be a little fussy to make. They often crack on the top, and it’s hard to know when to pull them out of the oven to ensure the center is soft, smooth and firm, yet creamy and not over-baked. And let’s not even talk about all the gluten, sugar and cream cheese that it takes to make one! This perfectly sweet and subtly salty cheesecake is made in two simple steps and is no-bake! I’m dying to know what you think of it when you make it! Be sure to let me know on social media and tag your pics so I can enjoy them!



Yield: 8 servings

Serving Size: 1 SLICE

Prep Time: 15 min

Chill Time: 6 hours



  • 1/4 cup dry roasted and salted peanuts
  • 1/4 cup raw almonds
  • 6 medium pitted dates
  • 2 teaspoons coconut oil


  • 1 1/2 cups raw cashews
  • 3 cups water
  • 1/3 cup granulated zero-calorie sweetner
  • 1/4 cup chilled coconut cream from the can
  • 2 tablespoons natural peanut butter
  • 1 tablespoon powdered peanut butter (or peanut flour)
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt (plus a pinch for topping)


  1. Soak the cashew in the water for 6 hours, or overnight. Drain and rinse.
  2. Coat a 7-inch springform pan with cooking spray.
  3. In a food processor, add crust ingredients and process until it resembles fine crumbs. Press into the bottom of the pan. Place in freezer as you make the filling.
  4. Place the soaked cashews and remaining filling ingredients into the food processor and process until completely smooth (about 5 minutes). Pour over the crust. Sprinkle the top with a little extra sea salt, if desired.
  5. You can make a fun trim around the top using crushed peanuts, if desired.
  6. Place in fridge for 6-8 hours, or until firm, or place in a freezer for 2 hours and then a fridge for 2 hours.
  7. Cut into 8 slices, and serve.


I cannot wait for you to make this and tell me all about it in the comments!


Nutrition Info:

Calories: 267 | Protein: 7g | Fat: 22g | Net Carbs: 11g | Fiber: 2g

35 thoughts on “Vegan Peanut Butter Cheesecake”

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  1. Chloe Harrison says:

    Yeah 3 cups of water ruined it all , the instructions need to be more clear. I am now trying to make the filling and I forgot to soak so it’s kinda a chunky I’m adding some whole whipping cream to make us more creamy we will see how it goes.

  2. Maggie Broughton says:

    I made this and 3 cups of water is way too much. It was over the fill line in my food processor and the water went everywhere. Then after keeping it in the fridge for 12 hours it was still the exact same watery consistency as before. I put it in the freezer and now it is like an ice cream cake. I am not sure if Casey made a typo with the 3 cups of water or if I made a mistake, but this recipe is a fail for me.

    1. koromi01 says:

      I think you’re supposed to use the 3 cups of water to soak the cashews then discard, not add it into the mixture. It’s a bit confusing so I’m not sure, but it makes more sense.

      1. madbaker says:

        Yes you’re right! You soak the cashews in the water and discard before using.

  3. Angelina says:

    Anyone else having a problem with a very liquidy filling?

  4. Heather Bolint says:

    LOVE that you have this vegan recipe!! All of the flavor without any of the cholesterol, trans fat, and animal cruelty. <3

  5. Melody says:

    Aren’t raw cashews poisonous??

    1. Pam says:

      Yeah but when they are labelled ‘raw’ in the grocery store, it just means they have been heated to remove the toxic oil. You want them ‘raw’ because they aren’t processed with added salt and other junk.

  6. Fabio Stavro Onofri says:

    You’re doing fine Casey. I hope you tread carefully with this vegan Fad, it’s dangerous stuff.

    1. Michelle says:

      What is dangerous about eating vegan??

      1. Zianny says:

        Dangerous because it is very good, then you eat a lot!!

    2. Bridget_Riley says:

      She’s been posting vegan recipes for at least 5 years now…

  7. Cyprix says:

    I made this recipe with honey instead of sugar and it was really incredibly delicious ! It is way better than the other cheesecakes. But why is now everything vegan, milk and eggs also have nutritious value!

    1. Erin says:

      Because animal products cause cancer, diabetes and heart disease, destroy the planet and support animal abuse and murder. Milk and eggs cause 90% harm to your body and the 10% “nutritious value” is really nothing in comparison. Not really worth all that pain and destruction plus slowly killing yourself intentionally when you can just make the vegan version that tastes better anyway and is 100% nutritious. It’s 2016 people, wake up. Just because society says to eat it doesn’t mean you should. Society also makes Coca-Cola and McDonald’s. ?

      1. Where is your source that animal products cause cancer, diabetes and heart disease? Where does milk and egg cause 90% harm to your body?

      2. Anna says:

        Are you a registered dietitian or getting your info from reliable, UNBIASED sources? Probably not. Your first phrase generalizing that all animal products causes health problems is false. “Milk and eggs cause 90% harm to your body”- You’re most likely getting your info from some Peta bullshit website. I definitely support veganism, but I do NOT support spreading false info about nutrition. Also vegan does not equal more nutritious or healthy. Oreos, French fries, refined sugar & flour are all vegan. There can be healthy and unhealthy versions of food using animal products and the same goes for vegan versions.

    2. Just make it like you want. If you like milk and eggs, make it with that. Eat what YOU want, not what people tell you to eat. 😉

  8. Ana Perutti says:

    Has anyone tried just not adding the sweetener (or salt on the peanuts) and just sticking with the natural sweetness of the nuts? I kind of want to make that and I’ve been avoiding added sugar, but I’m not a fan of artificial sweeteners.

    1. Ashley says:

      Try using honey instead. It tastes just as good, only healthier. 😉

    2. Bee05 says:

      You can use Stevia, it’s all natural. It’s really good. There’s also Swerve, which is basically Erythritol, it’s also natural and yummy. 🙂

  9. Jacque says:

    Could I substitute the cashews for any other nut? I’m allergic, but this looks so good!

    1. sunflower seeds work or organic silken tofu. Even Macadamia nuts work!

      1. Carme says:

        What about almonds?

        1. Blanched almonds could work!

  10. Ask Helen says:

    Peanut butter + cheesecake? OMG! Is this heaven? I need to try this asap. Thank you for the recipe!

  11. Lucy Doyle says:

    This looks so heavenly Cassey and I don’t even like peanut butter 😮 will have to try it out! Does anyone have any ideas for what I could use instead of peanut butter?? xx

    1. EW says:

      You can totally use cashew or almond butter instead. It wouldn’t stay completely sugar-free, but you could also use one of the natural “nutella’ brands of chocolate-hazlenut butter. Trader Joes has a cookie butter that’d be amazing too. You can try omitting the peanut flour, or use it, as you won’t taste peanuts from that amount. Swap the peanuts on the crust for cashews:)

  12. Lesley says:

    Oh my goodness – this is a must try – I love peanut butter 🙂 Thank you for a fabulous post. I find some great recipe and workout ideas on too, thought this might interest you, check it out, Les

  13. Marina D says:

    LOVE anything peanut butter, and this cheesecake looks so amazing!! Thank goodness for food processors, right? 😉 Have a great day Cassey!!

  14. I’d probably try making this without the nuts because cashews are too high in carbs for me! I’m all in for the coconut cream though.

    1. Liv says:

      You’re in luck… cos cashews are high in healthy fat, not carbs! 😉 🙂

      1. All nuts are still too high in carbs for me because I eat ULTRA low carb!

  15. Weronika D says:

    I cant wait to make this.. Seriously right after my workout im rushing to grocery store to get the ingrediants !!

  16. POPreader says:

    But you’re not Cassey, you’re Erin (>_<) I think maybe the signature comes automatically, check it out! 😉

    Btw, this cake is so yummy. Thanks for the recipe!! I will try it.