Easy Vegan Chocolate Peanut Butter Cheesecake

Hannah Kaminsky

Easy Vegan Chocolate Peanut Butter Cheesecake

Peanut butter and chocolate have long been a winning combination, but when they’re joined in a cheesecake, the result is pure bliss.

Serves: 8

What you need:

1-½ cups vegan chocolate cookie crumbs
¼ cup vegan butter, melted
2 (8-ounce) packages vegan cream cheese, softened
¾ cup sugar, divided
½ cup soy milk, at room temperature, divided
½ cup creamy peanut butter, at room temperature
½ teaspoon salt
⅓ cup semisweet vegan chocolate chips, melted

What you do:

  1. Preheat oven to 350 degrees. Lightly oil an 8-inch springform pan. In a bowl or food processor, combine crumbs with butter and mix well. Place crumb mixture in bottom of prepared pan and press it against bottom and 1 inch up the sides. Refrigerate until chilled.
  2. In a large bowl, combine one package of cream cheese, ½ cup sugar, ¼ cup soy milk, peanut butter, and salt, and beat until smooth. Pour into prepared crust and set aside.
  3. In same bowl, combine remaining package of cream cheese, ¼ cup sugar, and ¼ cup soy milk and beat until smooth. Fold in the melted chocolate chips and mix until well blended.
  4. Using a circular motion, pour chocolate mixture into peanut butter mixture. With a thin metal spatula or knife, swirl the different colored mixtures to create a marbled pattern.
  5. Bake until firm for 45 to 50 minutes. Remove cake from the oven and let cool completely at room temperature. Refrigerate for several hours before serving.
For more vegan peanut butter recipes, read:
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