Decadent No-Bake Peanut Butter Chocolate Cheesecake Recipe

Rich and indulgent cheesecake recipe

Peanut Butter Chocolate No-Bake Cheesecake is an irresistible dessert for peanut butter and chocolate lovers. This creamy, layered no-bake cheesecake builds on a nutty crust made from peanuts, coconut flour and dates, topped with a glossy chocolate ganache and a silky peanut butter cashew filling. It’s dairy-free, gluten-free, grain-free and soy-free — a great option for special occasions, holidays or any time you want a crowd-pleasing, plant-based treat.

Meet the ingredients

Crust

• Dry roasted unsalted peanuts
• Fine coconut flour
• Dates (pitted)

Chocolate layer

• Full-fat coconut cream (thickened part from chilled canned coconut milk)
• Dark chocolate (around 85% cacao works well)
• Date syrup (or another liquid sweetener to taste)
• Chopped dry roasted unsalted peanuts for garnish

Peanut butter layer

• Cashews (soaked)
• Full-fat coconut cream
• Chunky peanut butter
• Lemon juice
• Coconut oil
• Agave syrup (or preferred liquid sweetener)

How to make it

Soak the cashews: Place cashews in a bowl and cover with water. Soak at room temperature for at least 4 hours to soften. Drain thoroughly before blending.

Soak the dates: Place pitted dates in a small bowl, cover with water and soak for 1–2 hours. Drain well and remove excess water with a fork or fine sieve so the crust binds properly.

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• In a food processor, combine the drained dates, dry roasted peanuts and fine coconut flour. Process until the mixture sticks together when pressed.
• Press the mixture evenly over the base of the prepared tin to form a compact crust.
• Chill the crust in the fridge while you prepare the chocolate layer.

Chocolate layer

• Gently melt the dark chocolate over low heat, stirring until smooth.
• Blend the melted chocolate with the thick coconut cream and date syrup until glossy and uniform; taste and adjust sweetness if needed.
• Pour the chocolate mixture carefully over the chilled crust and smooth the surface.
• Sprinkle a handful of chopped peanuts over the chocolate layer for texture.
• Place the tin in the freezer for about 45 minutes so the chocolate layer can set before adding the peanut butter layer.

Peanut butter layer

• Drain the soaked cashews and add them to a high-speed blender. For the smoothest texture, use a powerful blender.
• Add the coconut cream, chunky peanut butter, lemon juice, coconut oil and agave syrup.
• Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides if necessary. Taste and adjust sweetness or lemon for brightness.
• Carefully pour or spoon the peanut butter cream on top of the set chocolate layer and smooth the top.
• Return the cheesecake to the freezer and let it set for at least 5–6 hours, or until firm.

Serving suggestion

• Remove the cheesecake from the freezer and, if desired, drizzle with a little melted dark chocolate.
• Decorate with chopped peanuts or small peanut-based bites if you like.
• Let the cheesecake sit at room temperature for 25–30 minutes to soften slightly, then slice and serve.

Storing

Store leftover cheesecake in the refrigerator for short-term use or in the freezer for longer storage. Properly wrapped, it will keep for 2–3 months in the freezer; thaw in the refrigerator overnight before serving, then allow to soften at room temperature for best texture.

Tips and how-tos

How to roast peanuts

Roasting peanuts intensifies flavor and adds crunch. Spread raw peanuts in a single layer on a baking sheet and roast at 180 °C (350 °F) for 15–20 minutes, stirring every few minutes to ensure even color. When golden and fragrant, remove from the oven and cool immediately.

How to drizzle chocolate

• Melt dark chocolate slowly over low heat until smooth.
• When ready to drizzle, cool the melted chocolate slightly so it forms controlled drips rather than running all the way down.
• Practice a test drip with a small spoon on the edge to get the right temperature and consistency.

Temperatures matter: the melted chocolate and the chilled cake should be balanced so you can create attractive drips without the chocolate running too far.

Why this recipe works

• Vegan and dairy-free: uses coconut cream and cashews for a rich, creamy texture.
• Gluten-free and grain-free: the crust relies on nuts, coconut flour and dates instead of grains.
• No-bake convenience: no oven required for the finished cheesecake.
• Layered texture: a crunchy nutty base, set chocolate middle and velvety peanut butter top create contrast and depth.

Peanut Butter Chocolate No-Bake Cheesecake

Nensi Beram

This layered, plant-based cheesecake combines a nutty date crust with a smooth chocolate ganache and a creamy cashew-peanut butter filling. Simple to assemble and perfect for celebrations.

Prep Time
1 hr

Servings
12

Calories
516 kcal

Equipment

• Food processor
• 16 cm springform cake tin
• High-speed blender
• Silicone spatula

Ingredients

Crust

• 100 g dry roasted peanuts
• 25 g fine coconut flour
• 90 g dates, soaked 1–2 hours and drained

Chocolate layer

• 100 g dark chocolate (about 85% cacao)
• 80 g thick coconut cream (from full-fat canned coconut milk)
• 70–80 ml date syrup (adjust to taste)
• 25 g chopped dry roasted peanuts

Peanut butter layer

• 250 g cashews, soaked at least 4 hours and drained
• 100 g thick coconut cream
• 100 g chunky peanut butter
• 80 ml agave syrup
• 60 ml coconut oil
• 20 ml lemon juice

Instructions

Crust

1. Line the base of the 16 cm springform tin with baking paper.
2. Drain the soaked dates well to remove excess water.
3. Process the dates with peanuts and coconut flour until the mix binds together.
4. Press the mixture firmly into the tin to form the crust and chill in the fridge.

Chocolate layer

1. Melt the chocolate over low heat until smooth.
2. Blend the melted chocolate with coconut cream and date syrup until even.
3. Pour over the crust, sprinkle with chopped peanuts and freeze for about 45 minutes.

Peanut butter layer

1. Blend drained cashews with coconut cream, peanut butter, lemon juice, coconut oil and agave until silky.
2. Pour the peanut butter cream over the set chocolate layer and smooth the top.
3. Freeze for at least 5–6 hours or until fully firm.

Serving

1. Remove the cheesecake from the freezer and let it sit for 25–30 minutes to soften slightly.
2. Drizzle with a little melted dark chocolate if desired, slice and serve.

Storing

• Keep leftovers in the fridge for a few days or in the freezer for up to 2–3 months.

Notes

Note on coconut cream: Use full-fat canned coconut milk chilled overnight so the cream separates from the liquid. Scoop the firm cream for the best texture; watery coconut milk will prevent the cheesecake from setting properly.

Nutrition facts

Nutrition Facts

Peanut Butter Chocolate No-Bake Cheesecake — Amount per serving

Calories: 516

Fat: 37 g | Carbohydrates: 41 g | Protein: 12 g

*Nutritional information is an estimate and may vary.