Description

This ultra lush and creamy vegan peanut butter pie is a peanut butter lover’s dream! Just 7 ingredients and 10 minutes to make, this velvety rich peanut butter pie sets perfectly in a chocolate cookie crust. So easy to make and even easier to eat!

Ingredients

Scale

Oreo Cookie Crust:

18–20 (250 g) vegan chocolate sandwich cookies, crushed
1/3 cup (80 g) vegan butter or coconut oil, melted

Peanut Butter Pie Filling:

24 ounces (720 g) vegan cream cheese, room temperature
1 cup (240 mL) vegan heavy cream or coconut cream, room temperature
1 cup (240 g) creamy peanut butter, unsalted
1 cup (200 g) organic sugar
1 tbsp vanilla extract
1/4 tsp sea salt
Toppings: vegan chocolate ganache, homemade vegan peanut butter cups, chocolate chips, crushed peanuts

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Instructions

Prep: Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
Make the crust: In a food processor, pulse Oreo cookies until completely crushed. Then add in the vegan butter, and pulse until a sticky dough forms. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you make the filling.
Make the peanut butter pie filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and heavy cream. Then Add in the sugar, peanut butter, vanilla, and sea salt. Cream together again until smooth. Pour the peanut butter pie filling into the springform pan, and smooth the top.
Chill the peanut butter pie: Place the peanut butter pie into the freezer to set for 1-2 hours, or until set.
When ready to serve: Prepare the chocolate ganache by whisking together all of the ganache ingredients. Set aside.
Remove the cheesecake from its pan: Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.
Decorate and serve! Pour the vegan ganache on top, and top with vegan peanut butter cups, crushed Oreo cookies, or chocolate chips. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.

Notes

Gluten free: Make sure you make the homemade gluten free vegan Oreos linked in the top of the post.

Vegan peanut butter cups: I used Justin’s dark chocolate mini peanut butter cups to top this peanut butter pie. As of right now, there are no animal products in the recipe (though we know that brands can change their recipes without warning, so be ware that you’re reading the labels always!).