🥜✨ Vegan Peanut Butter Pie Cheesecake

⭐️ What This Tastes Like

• Silky peanut-butter mousse filling
• Chocolate cookie crust
• Light cheesecake tang (no dairy!)
• Perfect for parties or make-ahead desserts

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🛒 Ingredients

Crust

• 2 cups vegan chocolate cookie crumbs (e.g., Oreos or vegan chocolate biscuits)
• 4–5 tbsp melted vegan butter or coconut oil

Peanut Butter Cheesecake Filling

• 1 cup creamy natural peanut butter
• 1 cup raw cashews, soaked 4–6 hrs or quick-soaked in hot water 20 min
• ¾ cup coconut cream (thick part from a chilled can)
• ½ cup maple syrup (or agave)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Optional Enhancements

• ¼ cup melted dark chocolate for marbling
• ¼ cup crushed roasted peanuts for topping
• Vegan whipped cream

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🍰 Instructions

1. Make the crust

1. Mix the cookie crumbs + melted vegan butter until it resembles wet sand.
2. Press firmly into an 8-inch pie dish or springform pan.
3. Chill in the freezer while preparing the filling.

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2. Blend the filling

1. Drain the cashews.
2. Add to a high-speed blender with peanut butter, coconut cream, maple syrup, lemon juice, vanilla, and salt.
3. Blend until completely silky and smooth (1–2 minutes).
4. Taste and adjust sweetness or tang.

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3. Assemble

• Pour filling into chilled crust.
• Smooth the top.
• Optional: Drizzle melted dark chocolate on top and swirl with a toothpick for a marble effect.

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4. Chill

• Freeze 3–5 hours or refrigerate overnight until set.
• If frozen, let sit 10–15 minutes at room temperature before slicing.

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🎀 Toppings (choose your magic!)

• Melted dark chocolate drizzle
• Crushed peanuts
• Vegan whipped cream
• Mini chocolate chips
• Peanut butter swirl
• Sea salt flakes

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💡 Tips & Variations

• No-coconut version: Replace coconut cream with ¾ cup thick vegan cream cheese + ¼ cup plant milk.
• High-protein: Add 2–3 tbsp vegan vanilla protein powder to the filling.
• Gluten-free: Use gluten-free chocolate cookies for the crust.
• Baked version: Add ½ cup vegan cream cheese and bake at 325°F (160°C) for 35–40 minutes—want the full baked recipe?
• Nut-free: Replace cashews with tofu + extra lemon juice (I can convert this for you).