Peanut Butter Cup Cheesecake | Pretty Pies
Print Recipe

Peanut Butter Cup Cheesecake {Vegan, GF}

A healthier Reese's in vegan cheesecake form! Yaaas.
Prep Time30 mins
Total Time4 hrs 30 mins
Servings: 12 slices


Chocolate Crust

  • 1 1/4 cup almonds
  • 1 cup medjool dates
  • 2 1/2 Tbs raw cacao powder
  • Dash of salt
  • Splash of water

Peanut Butter Cream Layer

  • 2 cans coconut milk solid cream only
  • 1/2 cup (heaping) peanut butter
  • 1/3 cup + 2T maple syrup
  • 1/2 cup +1 Tbs coconut oil
  • 1 Tbs vanilla

Additional ingredients for Chocolate Layer

  • 1/3 cup chocolate chips I used Enjoy Life
  • 1 Tbs raw cacao powder


To make the crust:

  • Pulse the ingredients together in a food processor. Press into a parchment-lined 7" springform pan.

To make the peanut butter layer:

  • Scoop out the solid cream from 2 cans of coconut milk (refrigerated overnight to separate the cream). Add the cream to a large mixing bowl and whip until light and fluffy.
  • In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.
  • Fold pb mixture into the whipped cream.
  • Spread 3/4 of the pb cream onto the crust. (Reserve 2-3 spoonfuls in a baggie for the topping). Freeze until set while you prepare the chocolate layer.

To make the chocolate layer:

  • Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
  • Stir melted chocolate and cacao into the remaining pb cream.
  • Pour chocolate layer on top of pb layer. (Optional: swirl layers with a knife. Snip off corner of baggie and pipe on reserved cream to decorate)
  • Refrigerate cake about 4 hours, or until completely solid. Enjoy!


Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!
What I used:
Nordicware 7” Springform Pan Note: I used a small springform pan to make this cheesecake. If you use a traditional 9" pan, your cheesecake will be flatter, but still delish ;) You can also double it!
Food processor
Nutiva coconut oil:
Pink Salt:
Mexican Vanilla:
I always recommend Thai Kitchen brand coconut milk for best results.
To separate the cream, refrigerate 2 cans of full-fat coconut milk overnight. The cream will solidify and separate from the water. Gently scoop out the cream (Save the water for a smoothie!)
To store: Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).