Vegan Peanut Butter Cheesecake

A delightful peanut butter cheesecake that’s a cinch to make. This recipe makes a standard cheesecake, the illustration shown is Andrew’s version, very similar but crafted in his Michelin recommended kitchen!

Peanut Butter Cheesecake Vanilla Black recipe

Andrew Dargue is Head Chef and Founder of Vanilla Black, a Michelin recommended vegetarian restaurant in London. Andrew is author of cookbook Vanilla Black, Fresh Flavours for your Vegetarian Kitchen.

Print Recipe
Peanut Butter Cheesecake
Peanut Butter Cheesecake Vanilla Black recipe
Prep Time 25 minutes
Passive Time 2 hours
Servings
8 servings
Ingredients
  • 100 grams digestive biscuits choose vegan variety for dairy free
  • 50 grams melted butter or dairy free margarine
  • 20 grams cocoa nibs
  • 250 grams full fat cream cheese Tofutti, or another tofu version for vegans
  • 80 grams whipping cream soya milk for the non-dairy
  • 30 grams icing sugar
  • 300 grams crunchy peanut butter vegan variety for dairy free
Prep Time 25 minutes
Passive Time 2 hours
Servings
8 servings
Ingredients
  • 100 grams digestive biscuits choose vegan variety for dairy free
  • 50 grams melted butter or dairy free margarine
  • 20 grams cocoa nibs
  • 250 grams full fat cream cheese Tofutti, or another tofu version for vegans
  • 80 grams whipping cream soya milk for the non-dairy
  • 30 grams icing sugar
  • 300 grams crunchy peanut butter vegan variety for dairy free
Peanut Butter Cheesecake Vanilla Black recipe
Instructions
  1. Place the biscuits in a plastic bag and hit with something heavy such as a rolling pin or a pan. Place the crumbs in a bowl with the melted butter and cocoa nibs, mix and then press into the tin making sure all the edges are straight.
  2. Place the base in the fridge so that it can set whilst you make the filling.
  3. Add the cream cheese (make sure it’s full fat, low fat won't work!), cream and icing sugar to a stand mixer and beat for a minute to combine, if you do not have a mixer use a spoon and a bowl.
  4. When completely combined carefully fold in the peanut butter but do not mix thoroughly, you want to create a streaky effect.
  5. Next, add the mix to the base and using a metal spoon (a wooden one tends to drag the cheese) flatten and smooth the mix so that it is flat and even.
  6. Place in the fridge for 2 hours to firm up. After 2 hours check it is set by pushing a sharp knife into the middle, if it feels like a cheesecake it is done but if not pop it in the freezer for 10 minutes, but don’t forget about it.
  7. To serve, carefully remove from the tin and slice into wedges then add a spoonful of the sauce. For a fancy touch spread a spoonful of the sauce on a plate, sprinkle with a few cocoa nibs and add the wedge of cheesecake on top.
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