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    Allianna's Kitchen » Meals » Desserts

    Published: Mar 11, 2020 · Modified: Dec 31, 2022 by Allianna Moximchalk · This post may contain affiliate links · 3 Comments

    Vegan Peanut Butter Cheesecake Bars

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    These Gluten Free Vegan Peanut Butter Cheesecake Bars are so simple to make and delicious! This no bake recipe only requires 30 minutes of prep time and you do not even have to turn your oven on. The chocolatey brownie crust combined with the creamy peanut butter cashew cream filling is to die for. This dessert pairs with just about anything!

    vegan peanut butter cheesecake 1

    Growing up, cheesecake was one of my favorites, especially cheesecake with peanut butter and chocolate. When I found out I had celiac disease and an allergy to dairy I thought I would never be able to eat it again. I was wrong! Little did I know I just needed to tweak a few things and I would be golden. Even people who don’t eat gluten and dairy free love this cheesecake. No one even knows it is vegan and gluten free!

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Equipment Needed
    • Chef Tips and Tricks
    • FAQs
    • Storage Instructions
    • Other Vegan Dessert Recipes
    • If you liked this recipe be sure to rate it below!
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    • Vegan Peanut Butter Cheesecake

    Why You Will Love This Recipe

    • This homemade cheesecake is super easy to make and doesn’t even require you to turn your oven on. 
    • The peanut butter cashew cream filling combined with the brownie crust is seriously to die for!
    • You can make this homemade dessert far in advance and freeze it.
    • This recipe is naturally dairy free, gluten free, soy free, egg free, refined sugar free, vegan and grain free.
    • You can substitute the peanut butter in this recipe with any other kind of nut butter. 
    • If you want to jazz up this recipe even more you can add my homemade Vegan Reece’s Cups on top. 

    Ingredients

    Peanut butter cheesecake filling ingredients laid out in clear bowls.

    For the cashew cream peanut butter filling:

    • Peanut butter-The peanut butter is what gives this peanut butter cheesecake its taste! I prefer creamy peanut butter over chunky and crunchy but any kind will work.
    • Dairy free milk-This makes the filling nice and creamy and helps blend up the cashews. I like using coconut or almond milk but any kind of milk will work.
    • Coconut oil-This makes the filling nice and smooth.
    • Sea salt-Just a pinch to taste.
    • Vanilla-For flavor. Make sure you buy pure vanilla extract!
    • Maple syrup-For sweetness.
    • Cashews-This is what is used in place of cream cheese. When cashews are blended up with other ingredients like dairy free milk and coconut oil it creates a creamy like substance like cream cheese.
    Almond flour 1

    Gluten free brownie crust ingredients-

    • Almond flour- This helps hold all of the ingredients together as well as acts as the base of the crust.
    • Pitted dates- The dates are used to sweeten this recipe up as well as bind everything together.
    • Maple syrup- Adds the perfect amount of sweetness.
    • Vanilla-For flavor.
    • Cocoa powder-This gives this gluten free crust a chocolatey taste.

    See recipe card below for a full list of ingredients and measurements. 

    Substitutions and Variations

    For the cashew cream filling-

    • The peanut butter can be substituted for almond butter or any other kind of nut butter. Just note that different nut butters have different tastes so the taste will vary.
    • You can substitute honey with the maple syrup. Note that maple syrup has a richer taste so if you do substitute it with honey it will not taste as sweet.

    For the gluten free brownie crust-

    • You can substitute the maple syrup for raw honey. Note as stated above that honey is not as rich as maple syrup so it will not be as sweet.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Instructions

    Gluten free brownie crust ingredients in the blender.
    Step 1: Add all of the gluten crust ingredients to the food processor.
    Blended up brownie batter for the cheesecake crust.
    Step 2: Blend up the crust in the food processor for 1 minute. You may need to scrape down the sides to get everything mixed in.
    Hand holding avocado oil spray over a casserole dish.
    Step 3: Spray the bottom of the casserole dish with cooking oil spray.
    Cashew peanut butter cream filling ingredients in a blender.
    Step 4: Add the cashew cream peanut butter filling in the food processor.
    Blended peanut butter cashew cream.
    Step 5: Turn the food processor on for 3 minutes, then scrape down the side and turn on for another 3 minutes to get the filling very smooth.
    Gluten free brownie cheesecake crust in a casserole dish.
    Step 6: Add the brownie crust to the bottom of the casserole dish and spread out until smooth.
    Peanut butter cashew cream filling poured over the brownie crust.
    Step 7: Spread out the creamy filling on top and place in the fridge for at least 2 hours prior to serving.

    Equipment Needed

    • 8 by 8 casserole dish or something comparable.
    • High speed mixing blender.
    • Spatula.

    Chef Tips and Tricks

    • 6 minutes may seem like a long time in the food processor but it is what is needed to get the filling nice and smooth.
    • If your filling is grain-y, it needs to go back in the food processor until smooth.

    FAQs

    Yes! I love adding nuts. You can also add homemade almond butter cups.

    Yes! Just note you will want to spray the pan prior to using with cooking oil spray.

    Keep it in the food processor for at least 6 minutes!

    Stacked up cheesecake bars on a plate.

    Storage Instructions

    • It is best to store this recipe in an air tight casserole dish.
    • This homemade dessert can last for up to 5 days in the fridge or a month in the freezer.

    Other Vegan Dessert Recipes

    • Vegan Twix Bars
    • Vegan Blueberry Cheesecake Cups (Paleo)
    • Vegan Buckeyes
    • Vegan & Gluten Free No Bake Cherry Lime Cheesecake

    If you liked this recipe be sure to rate it below!

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    Cashew cream peanut butter vegan cheesecake bars with a chocolate crust on a white plate.

    Vegan Peanut Butter Cheesecake

    Course Dessert
    Cuisine American
    Keyword chocolate, easy, eggless, recipe
    Prep Time 30 minutes
    Set time 2 hours
    Total Time 2 hours 30 minutes
    Servings 6 servings
    Author Allianna Moximchalk
    622kcal
    Cost $8
    Print Recipe Pin Recipe

    Equipment

    • 8 by 8 casserole dish or something comparable

    Ingredients

    For the filling:

    • 1.5 cups raw cashews
    • 1/2 cup dairy free milk
    • 1/2 cup pure maple syrup
    • 1/2 cup creamy peanut butter
    • 2 tablespoon coconut oil
    • 1 teaspoon vanilla extract

    For the brownie crust:

    • 1.5 cups pitted dates
    • 1 cup almond flour
    • 2/3 cup cacao powder
    • 3 tbsp maple syrup
    • 2 tablespoons coconut oil

    Toppings: (optional)

    • 2 crushed dairy free peanut butter cups

    To oil the dish:

    • cooking oil spray I like avocado oil

    Instructions

    • Spray the bottom of the casserole dish with cooking oil spray.
    • Then, add all of the crust ingredients to the blender and blend for 45 seconds. Then push down the sides with a plastic spatula and blend again for 30 more seconds. Add the crust to the bottom of the casserole dish in an even layer.
    • Place all of the filling ingredients in the a food processor and blend for 3 minutes, then push down the sides with a rubber spatula and blend again for another 3 minutes until it is very smooth.
    • Now pour the filling over the brownie mixture and cover. Store in the freezer for at least 2 hours to harden, then cut.
    • You can add optional dairy free peanut butter cups on top to serve.

    Notes

    Storage: I suggest storing these cheesecake bars in an air tight container in the fridge for up to 5 days or in the freezer for up to 1 month.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based off of 6 servings. 
    Servings: This recipe should yield 6 generous servings. 
    My go to creamy vegan and gluten free cheesecake.
    Serving: 1bar | Calories: 622kcal | Carbohydrates: 50g | Protein: 17g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 111mg | Potassium: 591mg | Fiber: 8g | Sugar: 28g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

     

    More Desserts

    • Gluten Free Cookie Cake With Fudge Topping
    • Dairy Free Brownies
    • Vegan Peach Cobbler
    • Gluten Free Apple Crisp

    Reader Interactions

    Comments

    1. Lori says

      February 26, 2022 at 4:09 pm

      5 stars
      This is so good and so easy. Healthier version of my favorite dessert.

      Reply
      • Allianna Moximchalk says

        February 26, 2022 at 4:10 pm

        Thanks!

        Reply

    Trackbacks

    1. Vegan & Gluten Free No Bake Cherry Lime Cheesecake - Allianna says:
      July 21, 2020 at 7:45 pm

      […] Paleo Pigs In A Blanket My Go-To Healthy Snacks Egg Frittata Vegan Peanut Butter Cheesecake Everything Bagel Seasoned Chicken Wings Lemon Dill Green Beans  […]

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