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vegan peanut butter cheesecake on gold trivet with a slice of cheesecake on a small white plate with fork

Vegan Peanut Butter Cheesecake

This no-bake vegan cheesecake is creamy, rich and bursting with peanut butter flavor!
5 from 1 vote
Prep Time 10 mins
Chill Time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American, Vegan
Servings 8 slices
Calories 307 kcal


For the Crust

  • 1 cup old fashioned oats
  • ¼ cup coconut sugar
  • teaspoon salt
  • 3 tablespoons coconut oil melted

For the Filling

  • 8 ounces vegan cream cheese room temperature
  • 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


  • 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!


This cheesecake can be stored in an airtight container in the refrigerator for up to five days.


Serving: 1sliceCalories: 307kcalCarbohydrates: 26gProtein: 11gFat: 18.1gSaturated Fat: 4.6gCholesterol: 9mgSodium: 193mgPotassium: 112mgFiber: 6gSugar: 8.7gCalcium: 85mgIron: 2mg
Keyword no bake cheesecake, vegan cheesecake, vegan desserts
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