Food Friday: Vegan, No-Bake Peanut Butter Chocolate Cheesecake

By Megan Vick


Holy vegan dessert, Batman! This vegan peanut butter chocolate cheesecake will KNOCK your socks off. It’s easy to make and can be eaten right away – that’s correct! No line, no waiting! The original recipe can be found here and let me tell you – this is just as mouth-watering as it sounds!





For the crust

  • 1 ¼ cup gluten-free pretzels
  • 6-8 tbsp. vegan butter, melted
  • ¼ cup raw turbinado sugar

For the pie

  • ½ cup vegan cream cheese, softened
  • 1/3 cup smooth peanut butter
  • ¼ cup raw sugar
  • ½ cup vegan whipped cream
  • 2 cup vegan chocolate whipped cream


For the crust

  1. Put the pretzels in a food processor and grind them into crumbs.
  2. In a large bowl, combine the pretzel crumbs, the raw sugar and the melted vegan butter.
  3. Mix with your hands until it is all combined and sticking together. If it doesn’t feel sticky, add more melted butter. Press the mixture into a 9 inch pie plate including the sides.
  4. Cover and refrigerate for at least 30 minutes.

For the pie

  1. In a bowl, combine the vegan cream cheese, the peanut butter and the raw sugar. Beat with the electric hand mixer until it is smooth. Fold in the whipped cream gently. Spoon the filling into the pie shell, cover and return to the refrigerator for at least 1 hour.
  2. When the pie and filling have chilled, cover the pie with the chocolate whipped cream. Garnish with chocolate shavings, pretzels or your favorite topping. You can refrigerate the pie longer to let it set more or you can serve it right away.




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