Vegan No Bake Peanut Butter Cheesecake Bars
These no bake peanut butter cheesecake bars will be your new obsession! They are made in a blender for easy clean up and require only 15 minutes of prep time! These bars are creamy, nutty, sweet and made with whole foods so they will leave you feeling amazing! You can store them in the fridge for up to 3 months so you always have a delicious and nutritious dessert on hand!
Other recipes you’ll love:
Vegan No Bake Carrot Cake Cups with Cashew Icing
No Bake Salted Caramel Pecan Tarts
Vegan Blueberry Lemon Cheesecake Cups {no bake}
Why you’ll love these no bake peanut butter cheesecake bars
- They’re made in a blender for easy clean up!
- They are vegan, dairy free, gluten free and high in protein!
- You can store them in the freezer for up to 3 months!
- You feel amazing after eating them!
- They are great for entertaining!
How to make your no bake peanut butter cheesecake bars
First, make the crust. You’ll need, oats, almonds, cacao powder and salt. Pulse in a high speed blender or food processor until a fine meal is formed then add your crust into a lined 9×9 baking dish. Pack down the crust nice and tight with your hands and set aside.
Next, make the filling. Add all of the ingredients for the filling into your high speed blender and blend until completely smooth. Pour over your chocolate crust then pop your cheesecakes in the freezer for a minimum of 3 hours to firm up.
Make the final peanut butter layer. To make this layer simply mix your powdered peanut together with some water and maple syrup until you reach a spreadable consistency. Spread it all over your cheesecake, top with some shredded chocolate, slice and enjoy!
Some tips from Steph
Use a high speed blender or food processor! Since we are blending up raw nuts you will need a high speed blender or food processor! I use my Vitamix for everything and it worked perfectly for this recipe!
Make it nut free! You can make this recipe nut free by making a different flavored cheesecake. Simply swap the almonds for more oats in the crust and swap the cashews for a mix of silken tofu and coconut cream. You will have to omit the powdered peanut butter, but you can mix in some tahini, chocolate, or fresh fruit instead!
Make it soy free! To make these cheesecakes soy free, omit the silken tofu and and in 1 cup of extra cashews.
Make it gluten free! This recipe is naturally gluten free but if you are very strict make sure your oats are certified gluten free!
Use regular peanut butter. You can use natural peanut butter in this recipe as well! For the filling simple replace the powdered peanut butter with 1/2 cup – 3/4 cup of natural peanut butter. For the final peanut butter layer, mix your natural peanut butter with some powdered sugar to slightly sweeten and thicken it then spread it on top!
Switch it up!
Try your no bake peanut butter cheesecake with graham cracker crust! You can do this by pulsing some vegan graham crackers with some dates until a fine meal is formed!
Try your no bake peanut butter cheesecake with oreo crust! You can do this the same way, by pulsing your oreos with some dates!
Make a different shape! You can use this recipe to make your cheesecakes into cups using a muffin tin, or a cake by using a cake tray. Any shape will work here!
How to store your no bake peanut butter cheesecake
You can store your easy no bake peanut butter cheesecake in the freezer and take them out 10 minutes before you’d like to serve them! You can store them in the freezer for up tp 3 months so you always have a nutritious and delicious dessert on hand!
Other recipes you’ll love:
Vegan No Bake Carrot Cake Cups with Cashew Icing
No Bake Salted Caramel Pecan Tarts
Vegan Blueberry Lemon Cheesecake Cups {no bake}
Snickers Baked Oatmeal with High Protein Icing
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Vegan No Bake Peanut Butter Cheesecake Bars
Ingredients
For the Crust
- 1½ cups Packed Medjool Dates
- ¾ cup Raw Almonds
- ¾ cup Oats
- 6 tbsp Cacao Powder
- ¼ tsp Salt
For the Peanut Butter Filling
- 1 cup Raw Cashews
- ½ cup Coconut Cream
- 300 g Silken Tofu
- ½ cup Maple Syrup
- Juice of 1 Large Lemon
- 2 tsp Vanilla
- 1 cup Powdered Peanut Butter
For the Top Peanut Butter Layer
- ½ cup Powdered Peanut Butter
- 2 tbsp Water
- 2 tbsp Maple Syrup
Instructions
- First make the crust. Add all of the ingredients into a high speed blender or food processor and pulse until a fine meal forms. Transfer to a lined 9×9 baking dish and pat it down tightly with your hands covering all the way to the edges.
- To make coconut cream add a high fat can of coconut milk to your fridge overnight. The fatty part will seperate from the liquid, use this for the filling.
- Next make the filling. Add all of the ingredients into your high speed blender and blend until completely smooth. Pour it over your chocolate crust and shake it side to side to get a flat surface.
- Transfer your cheesecake into the freezer for a minimum of 3 hours to firm up.
- For the final peanut butter layer mix together your powdered peanut butter, maple syrup and water in a small bowl until combined then spread it over top of your hardened cheesecake.
- Optional: Top with some shaved chocolate or crushed peanuts.
- Slice into 18 bars or make smaller squares and enjoy!
- Store in the freezer for up to 3 months and take them out 10 minutes before you'd like to serve them!