What kind of cookies should I use for the crust of this cheesecake?

The recipe calls for 2 cups of any dry vegan cookies to be combined with vegan butter for the crust.

How long does this no-bake cheesecake need to chill before serving?

It requires at least an hour of refrigeration after the filling is poured, and then another 30-60 minutes after the ganache/sauce is added.

My ganache for the cheesecake is chunky; what should I do?

The recipe suggests heating up the ganache, as chunkiness often means the coconut oil is too cold, possibly from chilled maple syrup.

How should I store any leftover No-Bake Peanut Butter Chocolate Cheesecake?

Store the cheesecake in the fridge when not being eaten, as the filling will soften to a pudding consistency if left at room temperature, making it difficult to cut.

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No-Bake Peanut Butter Chocolate Cheesecake
[Vegan]

Name: No-Bake Peanut Butter Chocolate Cheesecake [Vegan]
Cook time: 30 min
Yield: 10-12
Ingredients: For the Crust:; 2 cups dry cookies; 2-3 tablespoons vegan butter; For the Filling:; 1 large avocado (ripe); 1/2 cup pure maple syrup; Scant 1/2 cup non-dairy milk; 2-3 tablespoons vanilla-infused bourbon; 1/2 teaspoon sea salt; 1/2 cup coconut oil, softened; 1/2 cup nut butter (I used natural peanut butter. You could easily choose almond butter or cashew butter as well. For a nut-free option, you can use sunflower seed butter or chocolate tahini.); 1/2 cup unsweetened cocoa powder

AM By: Aileen Metcalf

Author Bio

Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her... Read More

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A generous slice of rich, creamy No-Bake Peanut Butter Chocolate Cheesecake with a dark cookie crust, topped with a smooth chocolate ganache, served on a white plate.

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No-Bake Peanut Butter Chocolate Cheesecake [Vegan]

259.4

10-12

Dairy Free

Vegan

This No-Bake Peanut Butter Chocolate Cheesecake is one of those recipes that WOWS non-vegans and has both nut-free and gluten-free options. No one will be able to tell it’s vegan or taste the secret ingredient: avocado. Wahoo! The base is made with crumbled vegan cookies and butter; then it’s topped... Read More

Ingredients You Need for No-Bake Peanut Butter Chocolate Cheesecake [Vegan]

For the Crust:

2 cups dry cookies
2-3 tablespoons vegan butter

For the Filling:

1 large avocado (ripe)
1/2 cup pure maple syrup
Scant 1/2 cup non-dairy milk
2-3 tablespoons vanilla-infused bourbon
1/2 teaspoon sea salt
1/2 cup coconut oil, softened
1/2 cup nut butter (I used natural peanut butter. You could easily choose almond butter or cashew butter as well. For a nut-free option, you can use sunflower seed butter or chocolate tahini.)
1/2 cup unsweetened cocoa powder

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How to Prepare No-Bake Peanut Butter Chocolate Cheesecake [Vegan]

To Make the Crust:

Grease an 8-inch springform pan with coconut oil. Set it aside.
In your food processor, combine the cookies and vegan butter and pulse. You should end up with a fine meal. Press the crumbs/meal into the bottom of the springform pan. Try to make the crust as even as possible.

To Make the Filling:

In your food processor, combine all of the filling ingredients - it's that easy! Puree the ingredients until they are nice and silky smooth.
Pour the filling onto your prepared crust. Using a spatula, even out the filling. Refrigerate the cheesecake for at least an hour.
After the hour has elapsed, you can make the ganache/sauce and pour it on.
***TIP*** If your ganache is a bit chunky, heat it up. It just means that your coconut oil is too cold (sometimes from the coldness of chilled maple syrup).
Refrigerate the cheesecake for another 30-60 minutes. Serve it cold and, remember, store it in the fridge when it's not being eaten. The filling will soften up to a pudding consistency and make it difficult to cut.

Notes

Adapted from Comfy Belly

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.