Peanut Butter Cup Cheesecake

This is Emily from and I’m so excited to share one of my favorite recipe makeovers: Peanut Butter Cup Cheesecake! Undeniably one of the most popular flavor combos EVER. So why not make it healthier using whole foods?

peanut butter cup cheesecake

This cheesecake is like a giant Reece’s cup, but without all the processed ingredients. It has a chewy chocolate crust, a layer of sweet peanut butter cream followed by a decadent layer of chocolate cream on top. Oh, the irresistible creaminess! #getinmybelly

peanut butter cup cheesecake

Two minutes is all you need to make the crust. Just blitz some almonds, dates and cacao in a food processor and you’ll instantly have a chocolatey cookie crust. NO baking needed. (I could just eat the crust all by itself. Yum!)

No dairy, no sugar, no flour, no eggs?? You won’t miss them! This vegan cheesecake is made with coconut cream, and coconut oil. Not a fan of coconut? No worries– you can’t taste it! All you’ll taste are the rich flavors of peanut butter and chocolate melting in your mouth.

Move over, Reece’s! There’s a better way to get a peanut butter chocolate fix. 😉

Emily Spain is a mom of two littles, wife and creator of— delicious desserts: pretty from the inside out. She’s a whole-food fanatic, coconut lover, and veggie-hiding ninja. You can follow her on Facebook, Instagram and Pinterest.

Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake

Prep Time 30 min Cook Time 4 hr Serves 12 slices     adjust servings

Peanut Butter Cup Cheesecake {Vegan, GF} All the flavors and deliciousness of Reece’s in a dairy-free cheesecake!


    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
    • Heaping 1/2 cup natural peanut butter
    • 1/3 cup + 2T maple syrup
    • 1/2 cup + 1 Tbs coconut oil
    • 1 Tbs vanilla
    • Chocolate Layer
    • 1/3 cup chocolate chips (I used Enjoy Life)
    • 1 Tbs raw cacao powder, to taste


      To make the crust:

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

      To make the peanut butter layer:

      1. Scoop out the solid cream from 2 cans of coconut milk into a large mixing bowl and whip until light and fluffy.
      2. In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.
      3. Fold pb mixture into the whipped cream.
      4. Spread 3/4 of the pb cream onto the crust, saving the remaining ¼ portion to make the chocolate layer.
      5. Optional: Place 2-3 spoonfuls of pb cream in a baggie for topping.

      To make the chocolate layer:

      1. Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
      2. Stir the melted chocolate and cacao (to taste) into the remaining 1/4 of pb cream.
      3. 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)
      4. Refrigerate about 4 hours, or until completely solid. Enjoy!


      Recipe Notes

      You'll need to use 2 cans of full-fat coconut milk that have been refrigerated overnight (or a minimum of 4 hours). The cream will solidify and separate from the water. (Save the water for a smoothie!)

      I used a small 7” springform pan to make this cheesecake. If you use a traditional 9" pan, your cheesecake will be flatter, but still delish!

      You can also make this in a muffin pan lined with parchment, wrappers, or silicone, for individual portions. Perfect for a party!

      Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).

      peanut butter cup cheesecake

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      35 thoughts to “Peanut Butter Cup Cheesecake”

      1. How would you recommend making this in a bigger pan? I have a 9 or 10-inch springform pan. I get that if I use the same amounts listed here that it would just mean thinner layers... but do you think I should multiply it at all? At least the crust recipe? Thanks!
      2. Hi Melissa! Looking to make this recipe for Easter Sunday with the family and have a couple of questions: Coconut Oil- I know it is to be used already melted. When measuring- before or after it is melted? Vanilla- vanilla extract? Usually I have seen you say the whole thing "vanilla extract" and want to make sure I am using everything as you did. Thanks so much in advance for any feedback you can provide. Looking forward to making this over the weekend and celebrating with the family! God bless you, Annette
        1. Hi Annette, Melt the coconut oil before measuring. I use vanilla beans, but vanilla extra works too. Have a wonderful holiday weekend! :)
          1. Just made it and it is sitting in the fridge. Kids were able to taste both batters- pb and chocolate and really liked it so I am excited to bring it over to my in-laws to celebrate our risen Lord and the beginning of the Season of Easter! :) YAY! Thank you for all of your recipes, especially all the desserts! They have always been a hit in our home!
      3. I don't make smoothies. Can I use coconut cream (Trader Joe's) instead of the refrigerated cream from coconut milk? Or will it be too rich?
          1. If using can(s) of coconut cream v. the cream from a coconut milk can, how much cream do you need? Sorry if I missed this measurement.
      4. I made the recipe and it came out REALLY good. I would suggest noting in the ingredients section to use refrigerated coconut milk. I didn't see it until after I started and had to put everything on hold. It made me sad :(

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