Vegan Chocolate Peanut Butter Cheesecake

Slice of peanut butter cheesecake
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  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: 1 9-in cheesecake (12 servings)

This Chocolate Peanut Butter Cheesecake is a fun take on the classic creamy cake, and it's always a winner with kids. Peanut butter and chocolate is always a winning combination, and in this vegan cheesecake, the flavors sing!

Vegan cheesecakes are probably easier to make than you think; dairy-free cream cheese is widely available in even large groceries, and egg replacers can be easily purchased in bulk online if you can't find them in your local stores.

What You'll Need

  • For the Crust:
  • 1 1/4 cup dairy-free graham cracker crumbs (finely ground)
  • 1/4 cup sugar
  • 5 tablespoons soy margarine (melted)
  • For the Filling:
  • 4 packages dairy-free cream cheese (8 ounces each)
  • 1 1/4 cup sugar
  • egg replacer for 4 eggs (or 3 large eggs for non-vegans)
  • 2 tablespoons dairy-free sour cream (such as Tofutti)
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup dark dairy-free chocolate chips
  • For the Topping:
  • 1 recipe vegan ganache

How to Make It

  1. Preheat the oven to 350 F. Grease a 9" spring-form pan well with dairy-free soy margarine. Set aside.
  2. Make the crust. In a small mixing bowl, combine the graham cracker crumbs and white granulated sugar until well combined. Add the melted dairy-free soy margarine and mix until well combined. Press the mixture evenly into the bottom and up 2" of the sides of the prepared pan. Place in the oven for 5 minutes. Transfer to a cooling rack while preparing the filling.
  1. Make the filling. Using a standing mixer or an electric hand mixer, beat the dairy-free cream cheese in a large mixing bowl until smooth. Add the sugar and continue to mix until smooth, about 2-3 minutes. Add the Egg Replacer, beating until well combined, followed by the dairy-free sour cream, peanut butter, and pure vanilla extract, beating well after each addition and scraping down the sides periodically to ensure even mixing. Fold in the dairy-free chocolate chips until evenly distributed. Pour the filling into the prepared crust and bake for 1 hour to 1 hour and 10 minutes, or until the top of the cheesecake is lightly browned.
  2. Spread several tablespoons of dairy-free sour cream over the surface of the cheesecake to fill in any cracks. Transfer to a wire cooling rack to cool completely for 1-2 hours, then transfer to the refrigerator for at least 2 hours to chill completely.
  3. Prepare the Vegan Ganache, and while it is still warm, pour evenly over the top of the cheesecake. Return the cheesecake to the refrigerator for 2-3 hours more, or until the ganache has set. Serve cake cold.