This creamy no-bake peanut butter cheesecake is smooth, decadent, and bursting with peanut butter flavor!
This cheesecake is a no-bake recipe and will surprise everyone with its smooth, creamy texture and incredible flavor. This cheesecake even features an added boost of protein thanks to the addition of vegan protein powder. You may omit the protein if you like. The result is amazing either way!
How to Make This Cheesecake
Add oats, coconut sugar, and salt to the bowl of a food processor and pulse into fine crumbs. With the food processor on low, drizzle in melted coconut oil until the mixture is moistened and sticky.
Scoop the oat mixture into a 6-inch springform pan and tightly pack into the bottom and ⅓ of the way up the sides, pressing down with the back of a measuring cup. Refrigerate crust while you prepare the filling.
In a large bowl, beat together vegan cream cheese, stevia, ¼ cup of coconut oil, lemon juice, peanut butter, and protein powder with an electric hand mixer until smooth and creamy.
Pour cheesecake batter into chilled crust and smooth out into an even layer. Refrigerate for at least 6 hours or overnight. Once set, remove the outer part of the springform pan, slice it into eight pieces and enjoy!
Storing This Cheesecake
This cheesecake can be stored in an airtight container in the fridge for up to 5 days.
You can also freeze this cheesecake by wrapping it tightly in plastic wrap, then wrapping it in foil, and store it in the freezer for up to three months.
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📖 Recipe
Vegan Peanut Butter Cheesecake
Ingredients
For the Crust
- 1 cup old fashioned oats
- ¼ cup coconut sugar
- ⅛ teaspoon salt
- 3 tablespoons coconut oil - melted
For the Filling
- 8 ounces vegan cream cheese - room temperature
- ⅓ cup stevia baking blend
- ¼ cup coconut oil - melted
- Juice of half a lemon
- ½ cup natural peanut butter - creamy, just peanuts and salt
- 1 scoop vegan peanut butter flavored protein powder - optional
Instructions
- Add oats, coconut sugar and salt to the bowl of a food processor and pulse into fine crumbs. With the food processor on low, drizzle in melted coconut oil until mixture is moistened and sticky.
- Scoop the oat mixture into a 6 inch springform pan and tightly pack into the bottom and ⅓ of the way up the sides, pressing down with the back of a measuring cup. Refrigerate crust while you prepare the filling.
- In a large bowl, beat together vegan cream cheese, stevia, ¼ cup of coconut oil, lemon juice, peanut butter and protein powder with an electric hand mixer until smooth and creamy.
- Pour cheesecake batter into chilled crust and smooth out into an even layer. Refrigerate for at least 6 hours or overnight. Once set, remove the outer part of the springform pan, slice into eight pieces and enjoy!
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