How do I ensure my brownie crust is perfectly baked?

Bake the brownie crust for 8 minutes at 350 degreesF, or until it looks puffed and crinkled, similar to a traditional brownie, before adding the filling.

What gives the peanut butter cheesecake filling its creamy texture?

The creamy texture of the filling comes from blending a 12-ounce package of drained silken tofu with creamy peanut butter, along with mashed banana and sugars.

How long does this vegan cheesecake need to chill before serving?

After baking, let the cheesecake cool on a rack for 30 minutes, then refrigerate for at least 4 hours, or preferably overnight, to ensure it's completely set.

Can I prepare the vegan cheesecake ahead of time?

Yes, this cheesecake is best prepared ahead of time, as it requires a minimum of 4 hours, and ideally overnight, in the refrigerator to fully set before serving.

What are the recommended toppings for this peanut butter cheesecake?

The recipe suggests topping the chilled cheesecake with vegan whipped cream, but you could also add chocolate shavings or a drizzle of melted vegan chocolate.

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Peanut Butter Cheesecake With Brownie Crust
[Vegan]

Name: Peanut Butter Cheesecake With Brownie Crust [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 3 ounces vegan chocolate; 4 tablespoons vegan butter; 1/2 cup sugar; 1/4 cup unsweetened non-dairy milk; 1/2 teaspoon vanilla extract; 2/3 cup all-purpose flour; 3 tablespoons cocoa powder; 1/2 teaspoon baking soda; A pinch of salt; 1/2 cup creamy peanut butter; 1/3 ripe mashed banana; 1 12-ounce package silken tofu package, drained; 2/3 cup sugar; 2 tablespoons brown sugar; 1 tablespoon coconut oil; 4 teaspoons cornstarch; 2 teaspoons lemon juice; 2 teaspoons vanilla extract; 1/4 teaspoon salt; Vegan whipped cream (optional)

CG By: Caitlin and Riley Gladney-Hatcher

Author Bio

Easy vegan versions of classic dinners and desserts. Caitlin & Riley are sisters who love to cook, bake,... Read More

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A slice of vegan peanut butter cheesecake with a rich brownie crust, topped with a swirl of white vegan whipped cream and a sprinkle of chocolate shavings, served on a white plate.

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Peanut Butter Cheesecake With Brownie Crust [Vegan]

Dairy Free

Everyone needs a little pick-me-up as the days get cooler and shorter and this wonderful cheesecake is sure to do the trick. First of all, it has a brownie crust that you'll be hard-pressed not to eat before the entire cheesecake is done setting. The filling is perfectly peanut buttery... Read More

Ingredients You Need for Peanut Butter Cheesecake With Brownie Crust [Vegan]

For the Brownie Crust:

3 ounces vegan chocolate
4 tablespoons vegan butter
1/2 cup sugar
1/4 cup unsweetened non-dairy milk
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
A pinch of salt

For the Filling:

1/2 cup creamy peanut butter
1/3 ripe mashed banana
1 12-ounce package silken tofu package, drained
2/3 cup sugar
2 tablespoons brown sugar
1 tablespoon coconut oil
4 teaspoons cornstarch
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt

For the Topping:

Vegan whipped cream (optional)

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How to Prepare Peanut Butter Cheesecake With Brownie Crust [Vegan]

Preheat oven to 350°F and liberally grease a 9-inch springform pan.
Place the chocolate in a large microwave-safe bowl and melt in the microwave at 30-second intervals, stirring after each round. Add the butter and stir until silky smooth.
Stir in sugar, almond milk, and vanilla, then sift in the dry ingredients. Mix until smooth. Spread into the bottom of the prepared springform pan.
Bake for 8 minutes or until the crust is puffed and crinkled, like a brownie. Transfer the pan to a cooling rack.
Purée all the filling ingredients in a blender until smooth. Pour the filling on top of the crust. Remove any air bubbles by lightly banging the pan upon the countertop.
Bake for 35-40 minutes until the top is lightly puffed and edges are golden.
Remove from the oven and let cool on cooling rack for 30 minutes. Move to the refrigerator to completely cool.
Keep in the refrigerator for 4 hours or overnight, which is best. After that, you're free to top with vegan whipped cream and serve.