Vegan Chocolate Peanut Butter Cheesecake

Slice of peanut butter cheesecake
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  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Refrigerate: 2 hrs 30 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.


  • 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

Steps to Make It

  1. Preheat the oven to 350 F. Grease a 9-inch springform 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 inches of the sides of the prepared pan. Place in the oven for 5 minutes. Transfer to a cooling rack while preparing the filling.

  3. 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.

  4. 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.

  5. 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.