Chocolate and Peanut Butter Swirl Cheesecake Vegan Version
Indulge in the creamy decadence of this Vegan Chocolate and Peanut Butter Swirl Cheesecake, a no-bake treat that’s as beautiful as it is delicious. Featuring a buttery vegan graham cracker crust and a luscious cashew-based filling, this dessert is expertly layered with smooth dark chocolate and rich natural peanut butter for a stunning marbled effect. With ingredients like maple syrup, coconut cream, and a hint of lemon juice to balance the flavors, it’s a guilt-free plant-based delight that’s perfect for any occasion. Ready in just 30 minutes of prep and requiring only a quick stint in the fridge to set, this cheesecake is a crowd-pleasing masterpiece that’s both dairy-free and egg-free. Elegant, creamy, and indulgently satisfying, it's a must-try for any dessert lover!
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Recipe Information
Ingredients
- 200 grams Vegan graham crackers or biscuits
- 75 grams Coconut oil (melted)
- 200 grams Raw cashews (soaked for 4-6 hours or overnight)
- 200 ml Full-fat coconut milk (shaken)
- 100 ml Maple syrup
- 2 tablespoons Lemon juice
- 120 ml Coconut cream
- 100 grams Peanut butter (natural, smooth)
- 120 grams Dark vegan chocolate (melted)
- 1 teaspoon Vanilla extract
Instructions
Prepare a 20 cm (8-inch) round springform pan by greasing the edges and lining the base with parchment paper.
To make the crust, crush the vegan graham crackers or biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs with the melted coconut oil until evenly combined.
Press the mixture into the bottom of the prepared springform pan to form an even crust. Place in the refrigerator to set while preparing the filling.
Drain and rinse the soaked cashews, then blend them in a high-speed blender or food processor until smooth.
Add the coconut milk, maple syrup, lemon juice, coconut cream, and vanilla extract to the blender. Blend until the mixture becomes silky and creamy, scraping down the sides as needed.
Pour half of the filling mixture into the prepared crust and smooth it out with a spatula.
Melt the dark vegan chocolate and allow it to cool slightly. Mix the melted chocolate with the remaining filling mixture until fully incorporated.
Gently add spoonfuls of the chocolate filling and peanut butter onto the first layer of filling in the pan. Use a skewer or knife to swirl the peanut butter and chocolate together, creating a marbled effect.
Once the swirl is complete, cover the cheesecake and refrigerate for at least 4-6 hours or until fully set. For best results, let it chill overnight.
Run a knife around the edges of the pan before releasing the springform sides. Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 33.0 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
