Vegan Peanut Butter Cheesecake Bars Recipe — Creamy No-Bake Treat

These Gluten Free Vegan Peanut Butter Cheesecake Bars are easy to make and absolutely delicious. This no-bake dessert takes about 30 minutes of active prep and requires no oven. A rich chocolatey brownie crust pairs perfectly with a silky peanut butter cashew cream filling to create a dessert everyone will love.

I grew up loving cheesecake—especially the peanut butter and chocolate kind. When I was diagnosed with celiac disease and lost dairy, I worried I’d never enjoy it again. It turned out I just needed a few swaps. This version is gluten-free and dairy-free, yet still creamy and indulgent. Friends who don’t follow special diets often can’t tell it’s vegan and gluten-free.

Why You Will Love This Recipe

• No-bake and simple: you don’t need to turn on the oven.
• The peanut butter cashew cream filling and chocolatey brownie crust are a decadent pairing.
• Make it ahead and freeze for easy serving later.
• Allergen-friendly: naturally dairy free, gluten free, soy free, egg free, refined-sugar free, vegan and grain free.
• Swap peanut butter for another nut butter if desired for a different flavor profile.
• Optional toppings—like chopped dairy-free peanut butter cups or cookie dough—can make it extra special.

Ingredients

For the cashew peanut butter filling:

• Peanut butter — creamy works best for a smooth texture, though crunchy will also work.
• Dairy-free milk — coconut or almond milk blend well with the cashews to create a creamy consistency.
• Coconut oil — helps the filling set and stay smooth.
• Sea salt — a pinch to balance sweetness.
• Vanilla extract — use pure vanilla for the best flavor.
• Maple syrup — natural sweetener for the filling.
• Raw cashews — soaked and blended, they act as the creamy base in place of cream cheese.

Gluten-free brownie crust:

• Almond flour — provides structure and a tender, nutty base.
• Pitted dates — natural binder and sweetener that helps the crust hold together.
• Maple syrup — adds sweetness and moisture.
• Vanilla extract — enhances the chocolate flavor.
• Cocoa or cacao powder — for that deep chocolate taste.

See the recipe card below for exact measurements.

Substitutions and Variations

Filling:

• Swap peanut butter for almond butter or another nut/seed butter. Expect a different but delicious flavor.
• If you prefer, you can use honey instead of maple syrup, though the flavor and sweetness will differ slightly.

Crust:

• Maple syrup can be replaced with raw honey if not strictly vegan; note the taste and sweetness may vary.

This recipe hasn’t been tested with every possible substitution—if you try alternatives, share how it went in the comments.

Instructions

Equipment Needed

• 8 x 8 casserole dish or similar pan.
• High-speed blender or food processor for a silky filling.
• Spatula for scraping and smoothing.

Chef Tips and Tricks

• Processing the cashew filling for a full 6 minutes (in two 3-minute intervals, scraping the sides in between) yields the smoothest texture.
• If the filling feels grainy after blending, return it to the processor and blend longer until completely smooth.

FAQs

Storage Instructions

• Store in an airtight container.
• Keep in the refrigerator for up to 5 days or freeze for up to 1 month.

Other Vegan Dessert Recipes

Vegan Peanut Butter Cheesecake

Course Dessert

Cuisine American

Prep Time 30 minutes

Set time 2 hours

Total Time 2 hours 30 minutes

Servings 6 servings

Author Allianna Moximchalk

622kcal

Cost $8

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 tablespoons coconut oil
• 1 teaspoon vanilla extract

For the brownie crust:

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

Toppings (optional):

• Crushed dairy-free peanut butter cups or chopped nuts

To oil the dish:

• Cooking oil spray (avocado oil recommended)

Instructions

• Spray the bottom of your casserole dish with cooking oil spray.
• Add all crust ingredients to a food processor and blend until combined, scraping down the sides as needed. Press the crust into the bottom of the dish in an even layer.
• Place all filling ingredients in the food processor and blend for about 3 minutes, scrape down the sides, then blend another 3 minutes until very smooth.
• Pour the filling over the crust, smooth the top, and cover. Freeze or refrigerate for at least 2 hours until set. Slice into bars to serve.
• Top with crushed dairy-free peanut butter cups or chopped nuts if desired.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to one month.

Nutrition: Nutrition information is an estimate based on six servings.

Servings: Recipe yields about 6 generous bars.

My go-to creamy vegan, gluten-free cheesecake that’s simple and crowd-pleasing.

Serving: 1 bar |
Calories: 622 kcal

Tried this recipe?
Tag me on Instagram @alliannaskitchen!