Vegan Peanut Butter Cheesecake

I was worried when making this recipe that the texture of this cheesecake would be to runny, it turned out great. Its not as firm as store bought vegan cheesecake but its only 1 package of tofu and no overly processed ingredients like vegan cream cheese.I am using maple syrup in my baking now instead of always using white sugar. It is a good sweetener for people with IBS and its a little more healthy than the white stuff.  I have since made other cheesecake versions, experimenting with flavors, so I am sure another cheesecake will be coming up shortly.



Crust :

2 Cups Rice Krispies

1 Tbsp Maple Butter

1 Tbsp Rice Syrup

1 Tbsp Vegan Margarine

1/8 Tsp Salt

1/2 Cup Chocolate Chips

2 Tbsp Peanut Butter


1/2 Cup Almond Milk ( you could use one milk for the whole cup if preferred)

1/2 Cup Rice Milk

1/2 Cup Natural Peanut Butter

1/2 Cup Maple Syrup

1/2 Cup Rice Milk

1 Pkg Mori-Nu Tofu

1 Tsp Vanilla

1/4 Tsp Salt

5 Tbsp Tapioca Pearls ( or GF flour)

1 Tbsp Chia Seeds


1. Blend Rice Krispies in a food processor until they are crumb like in consistency. Add chocolate chips and do the same. Add all other crust ingredients and blend.

2. Spray a 9×9 inch baking dish with olive oil cooking spray and add crust.Press down so it is packed and even. Bake at a pre heated 450 degree oven for 5 mins.

3. While the crust is baking, in a blender combine all of the filling ingredients and blend until smooth. If the filling consistency is too thick to blend add a little almond milk. Be careful you don’t add too much or it will be too runny and wont firm up during baking. If you don’t have tapioca pearls, rice flour or tapioca flour can be easily substituted. Take the crust out of the oven and turn it down to 375.

4. Pour the filling mix on top of the warm crust and bake at 375 for around 15 minutes. Basically whenever the cheesecake looks visibly cooked and has cracks on the surface it is done.


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