This is one of those recipes that WOWS non-vegans and has both nut-free and gluten-free options. I made this "cheesecake" in the hopes to make a cheesecake base that has the potential to be nut-free. I have several in my recipe index that have cashew centers. They are delicious, but I wanted people to have some options. After some research, I found that most people who have tree nut allergies are not allergic to coconut. Wahoo! It was a huge hit. No one could tell it was vegan and no one could taste the secret ingredient: avocado.

No-Bake Peanut Butter Chocolate Cheesecake [Vegan]



For the Crust:

  • 2 cups dry cookies
  • 2-3 tablespoons vegan butter

For the Filling:

  • 1 large avocado (ripe)
  • 1/2 cup pure maple syrup
  • Scant 1/2 cup non-dairy milk
  • 2-3 tablespoons vanilla-infused bourbon
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil, softened
  • 1/2 cup nut butter (I used natural peanut butter.  You could easily choose almond butter or cashew butter as well.  For a nut-free option, you can use sunflower seed butter or chocolate tahini.)
  • 1/2 cup unsweetened cocoa powder


To Make the Crust:

  1. Grease an 8 inch spring form pan with coconut oil. Set it aside.
  2. In your food processor, combine the cookies and vegan butter and pulse. You should end up with a fine meal. Press the crumbs/meal into the bottom of the spring form pan. Try to make the crust as even as possible.

To Make the Filling:

  1. In your food processor, combine all of the filling ingredients - it's that easy! Puree the ingredients until they are nice and silky smooth.
  2.  Pour the filling onto your prepared crust. Using a spatula, even out the filling. Refrigerate the cheesecake for at least an hour.
  3.  After the hour has elapsed, you can make the ganache/sauce and pour it on.
  4.  ***TIP*** If your ganache is a bit chunky, heat it up. It just means that your coconut oil is too cold (sometimes from the coldness of chilled maple syrup).
  5.  Refrigerate the cheesecake for another 30-60 minutes. Serve it cold and, remember, store it in the fridge when it's not being eaten. The filling will soften up to a pudding consistency and make it difficult to cut.


Adapted from Comfy Belly


Nutritional Information

Total Calories: 2853 | Total Carbs: 186 g | Total Fat: 224 g | Total Protein: 50 g | Total Sodium: 868 g | Total Sugar: 109 g Nutrition info does not include dry cookies nor the vanilla-infused bourbon. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.