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Peanut Butter Chocolate No-Bake Cheesecake

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.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 1 hour
Servings 12
Calories 516kcal
Author Nensi Beram



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



  • 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


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


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.


Calories: 516kcal | Carbohydrates: 41g | Protein: 12g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 550mg | Fiber: 7g | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg