Dessert should be showstopping and what better way to impress than with this delicious peanut butter cheesecake? It has a simple graham cracker crust and a creamy, peanut buttery filling made from tofu and vegan cream cheese. It's baked to give the top somewhat of a browned crust, then it's drizzled with chocolate and garnished with chopped peanuts. This dessert is perfect for serving a crowd.

Peanut Butter Cheesecake With Chocolate Drizzle [Vegan, Gluten-Free]





Graham Cracker Crust:

For the Cheesecake:

  • 1 12-ounce container silken tofu
  • 16 ounces vegan cream cheese
  • 1/2 cup creamy no-stir peanut butter
  • 1 cup sugar or maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 non-dairy milk
  • 2 tablespoons arrowroot or corn starch
  • 2 teaspoons vanilla

For the Topping:

  • 3 ounces vegan dark chocolate, plus 1 tablespoon non-dairy milk
  • 2 tablespoons chopped peanuts


To Make the Crust:

  1. Preheat oven to 350°F.
  2. In a food processor or sealable plastic bag, crush the graham crackers into a fine crumb. Transfer to a bowl, mix with vegan butter, then press into a 9-inch springform pan. Set aside.

To Make the Filling:

  1. In a food processor or using an immersion blender and a medium bowl, process silken tofu, cream cheese, and peanut butter for about a minute or until well blended.
  2. Add sugar and process until smooth 3-5 minutes.
  3. In a small bowl, combine apple cider and non-dairy milk; let sit for about a minute, then whisk in corn starch/arrowroot until smooth and dissolved.
  4. Pour apple cider mixture and vanilla extract into food processor or bowl, then process until very smooth
  5. Pour mixture into the prepared crust.
  6. Bake 50-60 minutes until sides are set (the very center may jiggle slightly, this is okay). Allow to cool at room temperature for 2 hours.
  7. Melt the chocolate and non-dairy milk in a double boiler or in the microwave (30 second intervals) until melted and smooth. Drizzle the chocolate over the top of the cheesecake and sprinkle with chopped peanuts.
  8. Refrigerate at least 6 hours prior to serving. Keep refrigerated until ready to serve.


Graham cracker crust recipe adapted from The Kitchn. Cheesecake will keep for up to 3-4 days in the refrigerator.