No-Bake Vegan Chocolate Peanut Butter Cheesecake Recipe

This No-Bake Vegan Chocolate Peanut Butter Cheesecake recipe is a healthy yet decadent dessert! Gluten-free, dairy-free, vegan, and paleo-friendly!

Servings 10 slices


½ cup raw pecans
½ cup dates pitted (don’t forget to remove the pits)!!
1 ½ TBS unsweetened cocoa powder
2 TBS unsweetened, shredded coconut
1 TBS honey or pure maple syrup
¼ tsp sea salt

1 cup roasted, unsalted cashews soaked for at least 1 hour
6 TBS pure maple syrup
¼ cup coconut oil melted
¼ cup unsweetened chocolate or semi-sweet chocolate chips, melted
¼ cup creamy peanut butter
½ cup coconut cream
1 tsp pure vanilla extract
2 TBS unsweetened cocoa powder
¼ tsp sea salt

Chocolate peanut butter topping:
¼ cup semi-sweet chocolate chips
2 TBS creamy peanut butter


  1. First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.


  1. Line a 6” round cake pan (deep) with parchment paper. Set aside.
  2. Put dates and pecans in the container of a Vitamix blender or a food processor fitted with the “S” blade. Process until mixture is resembles a coarse meal and is uniform throughout.
  3. Add the rest of the to the blender/food processor and blend/process until the mixture just starts to clump together. (Do not over process here or the bites will become oily)!
  4. Visit No-Bake Vegan Chocolate Peanut Butter Cheesecake @ for full instructions.

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