This vegan peanut butter caramel chocolate cheesecake (read: vegan pb twix cheesecake) walks a fine line between rich and outrageously decadent. There are four layers to this dreamy dessert: 1) buttery coconut oil shortbread crust, 2) tangy, cashew cheesecake filling, 3) sweet 5-minute peanut butter caramel, and 4) a crisp chocolate drizzle + chip layer. In light of its richness, this vegan, gluten-free cheesecake is an ideal dessert to share with loved ones—a special occasion sort of thing, if you will.
As a self-proclaimed dessert aficionado, my sweet teeth aren't easily wowed or impressed.
And yet, every now and then, a dessert comes along that makes me a bit weak in the knees. A real show-stopper.
These typically aren't the types of desserts I'd indulge in everyday. No, no. They're more the special occasion types. The desserts you take to a party and share with loved ones, because 1) they're rich and 2) they're such crowd pleasers that they leave people wondering, "Are you SURE this is vegan?"
In my three-plus years of being vegan, I've learned there are many favorite questions that non-vegans love to ask...
Where do you get your protein?
Why'd you go vegan?
How do you get enough calories?
How do you live without bacon?
Isn't it expensive to be vegan?
Isn't it harder/more time-intensive to make vegan meals?
And while I sometimes grow tired of answering these well-intentioned yet slightly irksome questions, there's one question I never tire of:
Are you SURE this is vegan?
I'll answer that one on 24/7 repeat.
Because the best compliment is a case of mistaken food identity. And questioning whether a dish is truly vegan or not is just another way of saying, "This tastes too damn good to be vegan."
Well, SURPRISE! It's vegan.
And guess what? This vegan peanut butter caramel chocolate cheesecake has received many mistaken-food-identity compliments.
It's so decadent and indulgent that it incites bouts of confusion from vegans and non-vegans alike.
But cross my heart, this twix-like cheesecake is 100% vegan.
There are four layers to its dreaminess:
1) A buttery coconut oil shortbread crust.
2) A tangy, naturally sweetened cashew + coconut cheesecake filling.
3) A peanut butter version of this long-beloved 5-minute vegan caramel.
4) A crisp chocolate drizzle + chocolate chip layer.
Trust me when I say you'll want to make this one to share with loved ones.
It's one of the richest dessert recipes I've ever shared (a sliver goes a long way); it's a little on the pricier side ($10–$15 to make), yet much more affordable than buying a store-bought vegan cheesecake of the same size; and it's sure to wow a crowd.
Please, bookmark this page so you can make this vegan peanut butter caramel chocolate cheesecake for any upcoming fall-themed events and gatherings.
And then sit back, relax, and wait for the "Are you SURE this is vegan?" questions to pour in.
📖 Recipe
Vegan Peanut Butter Caramel Chocolate Cheesecake
Ingredients
Shortbread Crust
- 1 ½ cups oat flour*
- ¼ cup plus 2 tablespoons coconut flour
- ¼ teaspoon fine-grain sea salt
- ¼ cup plus 2 tablespoons virgin coconut oil, melted
- ¼ cup plus 2 tablespoons pure maple syrup
- 1 ½ teaspoons pure vanilla extract
Cheesecake Filling
- 1 ¼ cups full-fat canned coconut milk, chilled (see notes)**
- 1 cup raw cashews, soaked in water for at least 8 hours***
- ¾ cup pitted and packed medjool dates, soaked in water for at least 8 hours***
- 3–4 tablespoons fresh lemon juice or apple cider vinegar, to taste (depending on desired level of tanginess)
- 2 tablespoons tahini
- ½ teaspoon sea salt
Peanut Butter Caramel Layer
- 1 recipe 5-Minute Vegan Caramel (substitute peanut butter for the almond butter)
Chocolate Layer
- ¾ cup mini non-dairy chocolate chips, divided
Instructions
For the Shortbread Crust
- Preheat the oven to 350F. Line the bottom of a 8-inch springform pan (double-check your pan size—a 9-inch springform pan won't work for this recipe) with parchment paper (I like to pop out the bottom of the pan, place a piece of parchment paper over it, and use kitchen shears to cut out a circle). Lightly grease the sides of the pan.
- In a large mixing bowl, whisk together the oat flour, coconut flour, and sea salt. Add the coconut oil, maple syrup, and vanilla, and stir well to combine. Let the dough rest for 5 minutes to thicken, stirring once or twice. You should have a soft, slightly spongy dough.
- Scoop the dough into the lined pan, and use your fingers to press and spread it into an even layer. Use a fork to poke several holes across the surface to prevent bubbling.
- Bake for 12–14 minutes, or until the edges are just barely turning golden and the crust feels softly set but not yet crisp. Let cool completely.
For the Cheesecake Filling
- Meanwhile, combine all filling ingredients in a food processor and process until completely smooth, stopping to scrape down sides as needed. You'll need to process for about 5 minutes to get it to a smooth, creamy consistency.
- Once the crust has cooled, pour the cheesecake filling over it and gently drop the pan on a firm surface several times to smooth the surface.
- Clear out a flat space in your freezer and place the pan on a baking sheet for easy transport. Freeze for 2 hours, or until the cheesecake layer has set.
For the Peanut Butter Caramel Layer
- Once the cheesecake layer is almost completely set, prepare the peanut butter caramel. (Be sure to substitute peanut butter for the almond butter in the recipe.)
- Once the caramel is ready, pour as much over the cheesecake layer as desired (anywhere from ½ to the full batch) and tilt the pan back-and-forth to create a smooth, even layer. (Note: For the photos, I used a full batch of caramel. Any leftover caramel can be refrigerated in an airtight container for up to 2 weeks.)
- Return the pan to the freezer for at least 20 minutes, or until the caramel layer has set.
- For the Chocolate Layer
- Melt ½ cup of the mini chocolate chips in a double boiler or bain marie.
- Drizzle and splatter the melted chocolate across the surface of the caramel layer, and sprinkle with the remaining ¼ cup mini chocolate chips.
- Return to the freezer for at least 10 minutes, or until the chocolate layer has set.
To Serve
- Run a sharp knife around the edge of the springform pan to release the cheesecake.
- If your chocolate layer is thick like mine (as opposed to a delicate drizzle), I recommend using a warm knife to slice the cheesecake. Simply run a very sharp knife under hot water, wipe dry, and then slice.
- Store the cheesecake in the refrigerator for up to 5 days. Serve leftovers chilled straight from the refrigerator.
Notes
Related Posts
Caramel & Vanilla Cheesecake with Fresh Berries | Vegan, Gluten-Free & Paleo
Triple-Chocolate & Strawberry Cheesecake (vegan, gf)
Vegan Vanilla Buttercream Chocolates
Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free
Jumbo Peanut Butter Caramel Chocolate Cups (vegan)
No-Bake Vegan Strawberry & Blueberry Swirl Cheesecake
Christina says
You are a dessert genius!
Amanda says
This looks so good! I may just have to try making it. I definitely want to try eating it!
Linds says
This looks amazing! Question, we rarely have tahini in our pantry, but usually have sesame seeds- do you have any tips for making tahini or for substitutes?
Ashley says
Thanks, Linds! Here's a helpful tutorial on making homemade tahini: http://www.inspiredtaste.net/26901/easy-tahini-recipe/
Hope this helps and enjoy! xo
Amanda says
Wow, this looks amazing! I love peanut butter and chocolate together so I know I will love it. I like the idea of using apple cider vinegar to imitate that tang that cheesecake has.
cakespy says
This looks so, SO delicious! If you ask me, peanut butter and caramel simply belong together. I love how they are united in creamy , coconut bliss here!
Celeste says
This is the perfect desert for an upcoming dinner party coming up. I can't wait for them to ask me the question. ;) thank you!
Stayc says
Can this be made ahead of time and frozen?
Ashley says
Hi, Stayc! Yes, it can be. I wouldn't recommend making it more than a few days ahead of time, as it could end up with freezer burn if frozen too long though!
Stayc says
I'm getting ready to make this for my son's birthday, only to realize I have a 9-inch springform pan. Out of curiosity, why wouldn't a 9-inch work, other than the obvious sum of ingredients? Can I increase the amount of ingredients?
Ashley says
So sorry that I saw this AFTER you already made it, but happy to hear you figured it out. And yes, just that the amount of ingredients isn't quite enough to fill a 9-inch pan.
Stayc says
I just made this using a 9-inch springform pan. I increased the ingredients by 25%. Easy enough to make, nothing super complicated, it's just a little bit time consuming. Who knew vegan cheesecake could taste so good. This is really quite fantastic. It's not too sweet either. I think next time I'll use a tad bit less chocolate--were not super big fans of chocolate. I even have a picture, but not sure how to post it. Thanks Ashley for a great recipe. I have your recipe book and make delectable recipes from it frequently. Hoping you are in the works for another recipe book?
Ashley says
Hi, Stayc! Thanks for taking the time to share your sweet feedback and rating—means so much. Happy to hear you're enjoying the recipes here as well as the ones in the book. I'm not currently working on a second book, but it's certainly not off the table for the future! If I did, is there anything in particular you'd like to see in the book (e.g., all quick and easy recipes, family-friendly, more entrees, etc)?
Stayc says
Definitely quick and easy! And savory!
Ann says
For the coconut fat/cream is it 1 1/4 cup of the chilled white coconut cream, or is it just the amount of fat that’s in one can?
Ashley says
Hi, Ann! It's 1 1/4 cup of the chilled white coconut cream, which may end up requiring more than one can depending on the brand/type you use. Enjoy!
Valeria says
Hi!
I made this recipe a few days ago. I loved it! The flavor, the ingredients, just perfect. I did have a small problem with the filling. I followed every step of the recipe, but the filling kinda melted. So I had to put it back in the freezer overnight. Other than that it is a delicious dessert! 10//10
Do you have any idea why that happened? Or any advice for next time?
Thank you!
Ashley says
So happy to hear you enjoyed the recipe, Valeria! Thanks for taking the time to share your feedback and rating—means a lot to me and is helpful for others considering making the recipe, too.
Regarding the filling, it will melt/soften when out of the refrigerator for too long, so this is a cheesecake you want to keep refrigerated up until serving. Was the filling melting in the fridge or only out of the fridge?
Kim Slattery says
Hello Ashley,
I love your recipes!
Thanks so much for sharing them.
Would it be possible to add a metric converter button, after the recipe, for those of us living outside the US?
I've seen this metric converter button on other paleo recipes, so it looks like it's just a matter of 'enabling' it?
Thanks,
Kim
Ashley says
Hi, Kim! Excellent request and question. I just made the appropriate (behind-the-scenes) upgrades to the recipe plugin I use to make this possible, but am experiencing some technical difficulties. I'm going to contact the plugin designer and see if they can help. Hopefully will get this sorted out and implemented within the next few days. Happy to hear you're enjoying the recipes! :)
Ashley says
Hi again, Kim! I have everything implemented on the backend, but unfortunately, I have to go into each and every post to flip the switch by hand before you'll see it on the front end. For now, I've added the converter switch to this recipe (and the associated caramel recipe)—you'll see it at the end of the ingredients list. If there are other recipes you'd like me to prioritize adding the converter button to, please don't hesitate to drop the links in a comment here or email me, and I'll modify those first. Hope this helps!
Dakota says
I had a small issue with the crust. It was so hard. Almost impossible to cut through. I'm not sure what went wrong. I also had a little bit of trouble with the filling. It seemed like way too much compared to the picture and not as creamy looking. Maybe my food processor wasn't working as well for this recipe. Not sure if you have any suggestions for me? I LOVED!!!!!!!!!!!!! THE PEANUT BUTTER CARMEL! It amazing! I will definitely be putting that on anything and everything!
Ashley says
I'm so glad you enjoyed the PB caramel, Dakota! I know it's been a while now (I've been on maternity leave), but do you recall about how long you baked the crust? Over-baking will lead to a too-hard crust. Did you change any ingredients there? As for the filling, it's possible your food processor wasn't 100% up for the task. Not all processors have the same oomph and blending power. If that's the case, you could try adding a bit more liquid to get everything moving a bit more. Hope this helps!