Inspired by my viral vegan cookie dough cheesecake, I give you this ridiculously creamy peanut butter cookie dough cheesecake!!

With a double layered oreo cookie & peanut butter cookie dough crust, rich peanut butter cheesecake batter baked with globs of molten peanut butter cookie dough, and simple 2 ingredient dairy free chocolate ganache, this is strictly for peanut butter and cookie dough lovers only!! And you’ll never believe it’s made without eggs and dairy free!

sliced peanut butter cookie dough cheesecake

I’m telling you right now, if you’re not a peanut butter lover, then you better click off of this recipe. Because this is for the dedicated peanut butter, chocolate, and cookie dough fans only out there.

(Of course, all are welcomed 😉 but I’m just saying that the flavors are very much for the peanut butter lovers in your life- yourself included!)

slice of peanut butter cookie dough cheesecake

When I shared my vegan cookie dough cheesecake on Instagram, you all went nuts for it, and I’ve been thinking of a way to play with the flavors for an even more fun cheesecake ever since.

Hence, the peanut butter cookie dough cheesecake was born.

Get this. This is no ordinary cheesecake. In fact, it has layers of:

  • Oreo cookie & peanut butter cookie dough crust
  • Rich, creamy peanut butter cheesecake batter
  • Globs of edible peanut butter cookie dough balls (a special combination between my edible cookie dough and these peanut butter cookies!)

And it’s finished with a simple chocolate ganache and chopped peanut butter cups of course! And the peanut butter cookie dough balls get so molten as the cheesecake bakes. Anddddd it bakes into the most silky, creamy, and deliciously smooth peanut butter cheesecake with the perfect soft cookie dough meeting a crunchy cookie crust.

bitten slice of peanut butter cookie dough cheesecake

I mean, does it get any better? I need to stop.

Because it actually does- this cheesecake is made entirely without eggs, no dairy, and yeah, it’s even vegan 😉

How is it dairy free and vegan?

I’m sure you’re here thinking how the heck do you make a cheesecake without cream cheese.

Well, friend, we now have fantastic dairy free cream cheeses available to us, and they’re vegan friendly of course. You can also make your own here (it uses pea milk, which is amazing because so many other vegan cream cheeses on the market use nuts or soy!).

If you’re using store bought, Kite Hill and Oatly are my favorite!

slice of peanut butter cookie dough cheesecake bitten

Overview: How to make vegan peanut butter cookie dough cheesecake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

peanut butter cookie dough in a bowl
We’ll first start by making the oreo crust, followed by the peanut butter cookie dough. While the Oreo crust is baking, you’ll prepare the cookie dough.
peanut butter cookie dough crust made
Once the Oreo crust is baked, you’ll then press half of the cookie dough into the pan, on top of the Oreo crust.
cookie dough balls scooped
Scoop the remaining cookie dough into 1 tbsp sized peanut butter cookie dough balls and place onto a baking sheet with parchment paper. Place the baking sheet into the fridge to chill while you make the batter.
cheesecake batter in food processor
In a food processor, you’ll cream together all cheesecake batter ingredients, save for the chocolate chips. Then fold those in once the batter is completely made!
unbaked cookie dough cheesecake
Assemble the cheesecake by pouring about half of the cheesecake batter into the prepared crust, followed by a few cookie dough balls. Then top with the remaining batter, and more cookie dough balls. I like to save a few cookie dough balls for the decoration at the end once the cheesecake is baked!
baked cookie dough cheesecake
Bake the cheesecake for 65-70 minutes, then let it cool in the OFF oven for 1 hour before transferring it to the fridge to chill entirely.
decorated peanut butter cookie dough cheesecake
Once set, you can prepare the vegan ganache, and top with your favorite vegan peanut butter cups and remaining cookie dough balls!
sliced peanut butter cookie dough cheesecake
Slice, serve, and enjoy!

Can I make this gluten free?

Absolutely. Here are my swaps:

  • For the Oreos- use homemade vegan gluten free Oreos or buy store bought gluten free Oreos (the easier option). I use them for my no bake peanut butter pie. A dream!
  • For the cookie dough- swap in King Arthur measure for measure gluten free flour. I love using it for all of my cookie recipes– and brownie recipes too! It works so well in my peanut butter cookies too- which is what the cookie dough is based off of!

That’s it! Those are the only two components that need to be altered in order for your peanut butter cookie dough cheesecake to be rendered entirely gluten free 🙂

What peanut butter cups are vegan?

For this photo, I used Justin’s dark chocolate peanut butter cups. They’re accidentally vegan, meaning they don’t use any dairy, but not on purpose (at least, I don’t think so). That being said, they are not certified vegan, so there’s always the potential of cross contamination if you’re steering clear for allergies.

You can also make your own by swapping out the almond butter for the peanut butter in my recipe here!

slice of peanut butter cookie dough cheesecake on a plate

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced peanut butter cookie dough cheesecake

Ultra Creamy Baked Peanut Butter Cookie Dough Cheesecake – Vegan & Dairy Free!

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  • Author: Britt Berlin
  • Prep Time: 45 minutes
  • Cooling Time: 300
  • Cook Time: 65
  • Total Time: 6 hours 50 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Inspired by my viral vegan cookie dough cheesecake, I give you this ridiculously creamy peanut butter cookie dough cheesecake!! With a double layered oreo cookie & peanut butter cookie dough crust, rich peanut butter cheesecake batter baked with globs of molten peanut butter cookie dough, and simple 2 ingredient dairy free chocolate ganache, this is strictly for peanut butter and cookie dough lovers only!! And you’ll never believe it’s made without eggs and dairy free!

Ingredients

Scale

Oreo Cookie Crust:

  • 15 (250 g) Oreo cookies
  • 1/3 cup (70 g) vegan butter, melted

Peanut Butter Cookie Dough:

  • 2 1/4 cups (275 g) heat-treated all purpose flour*
  • 1/4 tsp sea salt
  • 1 cup (226 g) unsalted vegan butter, melted
  • 2/3 cup (150 g) creamy unsalted peanut butter
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 1/3 cup (85 g)  dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1 cup (170 g) vegan chocolate chips

Peanut Butter Cheesecake Batter:

  • 1/2 batch of the peanut butter cookie dough above
  • 24 ounces (720 g) vegan cream cheese, room temperature
  • 1/2 cup (120 g) vegan dairy free yogurt, room temperature
  • 1 cup (240 g) creamy peanut butter
  • 1 cup (240 mL) heavy vegan cream, cashew cream, or a thick  unsweetened dairy free milk, room temperature
  • 1 cup (200 g) organic granulated sugar
  • 8 tbsp (80 g) arrowroot starch or cornstarch
  • 1 tbsp vanilla extract
  • 1 cup (170 g) mini vegan chocolate chips

Toppings:

  • 1 batch vegan ganache, for topping
  • Vegan peanut butter cups (see blog post)
  • Leftover cookie dough

Instructions

  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. This helps the cheesecake as it’s cooling from cracking too much.  Preheat the oven to 400F. Make sure the flour is heat-treated.
  2. Make the crust: In a large food processor, process the Oreos and melted vegan butter together until you reach a wet crumb. Press the crumbs into the springform pan, and place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10 minutes. Remove from the oven and reduce the heat to 350F. Keep the oven on. Set aside while you prepare the cookie dough.
  3. Make the peanut butter cookie dough: In a large bowl, whisk together the vegan butter, salted, creamy peanut butter, light brown sugar, sugar, dairy free yogurt, and vanilla extract. Add in the heat-treated flour, and use a silicone spatula to fold into the dough. Then add in the chocolate chips, and fold until evenly distributed.
  4. Make the cookie dough balls: Line a baking sheet with parchment paper. Divide the dough in half, and from one half of the dough, scoop the cookie dough into 1 tbsp sized dough balls. This half will be used for the filling. The remaining half will be pressed into the Oreo cookie crust. Place the baking sheet into the fridge to chill.
  5. Make the cheesecake filling: In a large food processor, add all ingredients, except for the chocolate chips, for the cheesecake batter to the food processor and blend until creamy. Stop the food processor to scrape down the sides as needed. Remove the blade from the food processor, then pour in the chocolate chips. Use a silicone spatula to fold the chocolate chips evenly into the batter
  6. Assemble the cookie dough cheesecake: You should have your Oreo cookie crust, half of the cookie dough still in a bowl, the cookie dough scooped onto the baking sheet, and the batter. Press the remaining half of the peanut butter cookie dough that’s in the bowl on top of the cookie cookie crust. It should spread quite easily if it’s been left at room temperature. Then pour half of the cheesecake filling into the springform pan, and smooth the top. Sprinkle about one third to half of the reserved cookie dough balls for the cheesecake on top of the filling. Spoon the remaining filling on top, and sprinkle with the remaining cookie dough balls (or save some for topping after!), gently pressing them down into the top of the cheesecake.
  7. Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
  8. Bake the cheesecake: Carefully place the baking sheet into the oven on the low rack. Then place the cheesecake onto the middle rack and quickly close the oven to bake for 65-70 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour. The water should also be completely dissolved.  The cheesecake should still be very wiggly. This is completely fine and should be that way.This cheesecake will not seem cooked at all when you first turn off the oven.
  9. Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then place the cheesecake into the fridge to chill for 4 hours, preferably overnight.
  10. Serve and enjoy! When ready to serve, top with homemade vegan ganache and the remaining cookie dough balls! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.

Notes

See blog post for all tips and tricks!