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Peanut Butter Chocolate No-Bake Cheesecake

by Nensi Beram
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Peanut Butter Chocolate No-Bake Cheesecake

Rich and indulgent cheesecake recipe

Peanut Butter Chocolate No-Bake Cheesecake is the perfect treat for peanut butter lovers. This rich and indulgent cheesecake features a delicious crust made from peanuts, coconut flour, and dates, topped with a thick layer of chocolate ganache and a creamy peanut butter filling.

Perfect to serve up for holidays, birthdays, or any other special occasion  – a crowd pleaser for sure!

This cheesecake is vegan (dairy-free), gluten-free, grain-free, and soy-free. No oven required!

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Crust

Chocolate layer

Peanut butter layer

  • Cashews
  • Coconut cream (see Note on coconut cream)
  • Chunky peanut butter
  • Lemon juice
  • Coconut oil
  • Agave syrup

Peanut Butter Chocolate No-Bake Cheesecake

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Crust

  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place dry roasted peanuts, fine coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared cake tin.
  • Place the crust into the fridge while you make the chocolate layer.

Chocolate layer

  • Melt chocolate in a small pot over low heat. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
  • Carefully pour the chocolate mixture over the crust.
  • Sprinkle with a handful of chopped peanuts.
  • Place the cake in the freezer for about 45 minutes so the chocolate layer can set before adding the peanut butter layer.

Peanut Butter Chocolate No-Bake Cheesecake

Peanut butter layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), chunky peanut butter, lemon juice, coconut oil, and agave syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Carefully pour the mixture (or use a spoon) on top of the first layer.
  • Place the cake in the freezer to set for at least 5-6 hours or until firm.

Note on coconut cream

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

Serving suggestion

Storing

Keep the leftovers in the fridge or the freezer. The cake can last up to 2-3 months in the freezer.

Peanut Butter Chocolate No-Bake Cheesecake

Tips and how-tos

Note on coconut cream

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

How to roast peanuts

You can find unsalted dry roasted peanuts in most health food stores, or you can roast them yourself. Roasting peanuts deepens their flavor and gives them a crisper texture.

Here is how to do it:

  • Preheat oven to 180 °C.
  • Spread the peanuts in an even layer on the baking sheet.
  • Place in oven and roast for 15-20 minutes (depending on which type of peanut you’re roasting, cooking times might slightly vary).
  • Stir or shake the tray every 3-4 minutes to help the peanuts to cook evenly.
  • If they are done baking, the skin should be loose and the peanuts should be golden brown.
  • Remove from the oven and immediately transfer onto a plate or another baking sheet.

How to drizzle chocolate

  • Melt dark chocolate in a small pot over low heat.
  • When the cake is set, take it out of the freezer and let it sit at room temperature for 5 minutes.
  • Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create those beautiful, perfect drips!

Note: Having the melted chocolate and the cake at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.

Peanut Butter Chocolate No-Bake Cheesecake is:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • Grain-free
  • No-bake
  • Rich and creamy
  • Delicious summer dessert
  • Perfect treat for special occasions
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Peanut Butter Chocolate No-Bake Cheesecake

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Peanut Butter Chocolate No-Bake Cheesecake

Peanut Butter Chocolate No-Bake Cheesecake

Nensi Beram
Peanut Butter Chocolate No-Bake Cheesecake is the perfect treat for peanut butter lovers. Great for holidays or any other special occasion. Vegan and gluten-free.
Prep Time 1 hr
Cuisine Gluten-free, Vegan
Servings 12
Calories 516 kcal

Ingredients
  

Crust

Chocolate layer

Peanut butter layer

  • 250 g cashews previously soaked in water for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g chunky peanut butter
  • 80 ml agave syrup
  • 60 ml coconut oil
  • 20 ml lemon juice

Instructions
 

Crust

  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place dry roasted peanuts, fine coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared cake tin.
  • Place the crust into the fridge while you make the chocolate layer.

Chocolate layer

  • Melt chocolate in a small pot over low heat. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
  • Carefully pour the chocolate mixture over the crust.
  • Sprinkle with a small handful of chopped peanuts.
  • Place the cake in the freezer for about 45 minutes so the chocolate layer can set before adding the peanut butter layer.

Peanut butter layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), chunky peanut butter, lemon juice, coconut oil, and agave syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Carefully pour the mixture (or use a spoon) on top of the first layer.
  • Place the cake in the freezer to set for at least 5-6 hours or until firm.

Serving suggestion

Storing

  • Keep the leftovers in the fridge or the freezer. The cake can last up to 2-3 months in the freezer.

Notes

NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it's too watery, the cake won't be able to hold its shape.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Peanut Butter Chocolate No-Bake Cheesecake
Amount per Serving
Calories
516
% Daily Value*
Fat
 
37
g
57
%
Sodium
 
181
mg
8
%
Carbohydrates
 
41
g
14
%
Fiber
 
7
g
29
%
Sugar
 
24
g
27
%
Protein
 
12
g
24
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword cheesecake ice cream, frozen peanut butter cheesecake, frozen peanut butter chocolate cheesecake

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4 comments

Sandee May 10, 2022 - 8:55 pm

I made this for Mothers Day. I almost aborted mission on the first layer (date crust). It was so sticky and wouldnt spread easily on the parchment paper. It was a mess and i was very frustrated. I panicked and looked up the nearest Cocos to see when they closed and opened the next morning, so i could get an emergency substitute dessert if this all went to hell. I forged on, though, and the layers got easier as I went. Once the layers became refrigerated and/or frozen, it took shape and behaved as it should. We waited until the next morning to put the chocolate drizzle on top. PRO TIP: Do not put scalding hot melted chocolate in a ziplock bag. Use a real piping bag, or forget about the cute drips along the edge. You can also ‘cheat’ and use Ferrero Rocher chocolate balls as garnish. It came out amazing!!

Reply
Nensi Beram May 16, 2022 - 5:35 pm

That’s wonderful, Sandee! Thanks so much for your feedback, I am so glad you loved the recipe. Ha, ha, love your pro tip, you must have had quite an adventure in the kitchen. I usually do a chocolate drizzle with a spoon.

Reply
Britt May 22, 2022 - 7:05 pm

I am making this dessert for the third time. I used a rectangular pan and sliced them into squares for an event. They were gone within minutes. This is hands down one of the best desserts I have ever made. Thank you so much. I absolutely love it.

Reply
Nensi Beram May 23, 2022 - 8:00 pm

That’s awesome, Britt! I am so glad you like it. Thanks for your great feedback!

Reply

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