These super easy vegan no bake cheesecake bars are like a Reese’s peanut butter cup in cheesecake form! With a quick and easy gluten free brownie crust and creamy rich peanut butter dairy free cheesecake filling, these vegan cheesecake bars will be your go-to summer dessert!

stack of no bake cheesecake bars

You’re just going to absolutely love these incredibly easy vegan no bake peanut butter cheesecake bars! They’re made with a naturally gluten free “brownie crust” and filled with the creamiest peanut butter cheesecake filling that’s naturally dairy free (and doesn’t require any powdered sugar or heavy cream!).

If you love peanut butter and chocolate, then you’re going to absolutely adore these peanut butter no bake cheesecake bars (and definitely check out my vegan chocolate peanut butter cake and peanut butter pie made without whipped cream!). Absolutely no one will know that these cheesecake bars are vegan, dairy free, and gluten free!

This cheesecake bars recipe is also just so easy because it’s no bake. Perfect for a summer dessert that doesn’t use the oven (and check out more vegan desserts for the summer here!)!

bitten vegan cheesecake bar

Ingredients & substitutions:

For the Crust:

Instead of the traditional graham cracker crust made from graham cracker crumbs, we’ll be making a brownie crust!

  • Oat flour: I make my oat flour homemade from oats. This is the best way to do it. If you use store bought oat flour, please heat-treat the flour. If you don’t need gluten free no bake cheesecake bars, you can use all purpose but please then make sure that the flour is heat treated.
  • Cocoa powder: I recommend all natural cocoa powder, but you can also use cacao powder if you prefer!
  • Large medjool dates: I do not recommend swapping in another ingredient here. Some may try to swap in maple syrup, but it won’t hold up as well. 
  • Vegan butter: you can also swap in coconut oil here!

For the Filling:

  • Dairy free cream cheese: I recommend Miyokos vegan cream cheese or Kite Hill’s vegan cream cheese here. If you are not dairy free, you may swap in regular dairy cream cheese (I have not personally tested this option, but many readers suggest it works). 
  • Dairy free yogurt: I recommend Kite Hill high protein Greek-style dairy free yogurt or Forager Project. 
  • Peanut butter: You can use a creamy smooth peanut butter, or even make your own!
  • Sugar: For refined sugar free, swap in coconut sugar!
  • Dairy free milk: Soy milk, almond milk, coconut milk, or oat milk work great here!
  • Vanilla extract
  • Vegan ganache: This is a combination of vegan chocolate and vegan butter. 
  • Vegan peanut butter cups + raw peanuts for decoration: Justin’s dark chocolate peanut butter cups or Unreal both have dairy free chocolate peanut butter cups. 
sliced peanut butter cheesecake bars on parchment paper

Overview: How To Make No-Bake Cheesecake Bars

You’re just going to love how quick and easy these vegan no-bake cheesecake bars are to make!

Here’s what you’ll do:

  1. Make the brownie crust first: We’ll simply pulse all ingredients in a food processor then press the crust into our prepared square baking pan.
  2. Next, make the filling: You can reuse your food processor or simply grab a large bowl with a hand mixer. You could also use your stand mixer as well! Cream together all cream cheese filling ingredients until fluffy, then pour the filling on top of the brownie crust, smoothing it over with a silicone spatula or offset palette knife.
  3. Chill! While you’re chilling the peanut butter cheesecake bars, we’ll prepare the vegan ganache.
  4. Set the ganache on top of the cheesecake bars: Once the ganache is cool enough, you’ll pour the ganache over the creamy cheesecake filling, and top with your desired decorations. 
  5. Chill again! Place the no bake peanut butter cheesecake bars once more into the refrigerator to chill this time for 5-8 hours, depending on how cool your fridge is. 
  6. Slice and serve! Once the cream cheese mixture is set for the no bake cheesecake bars, you’ll use a sharp knife and carefully slice into the bars (I recommend doing this in the baking pan so as not to squeeze out the peanut butter filling! Just be careful not to hurt your baking pan!). 

How Long Do The No-Bake Cheesecake Bars Last?

These no-bake peanut butter cheesecake bars will last about 5 days in the fridge when sealed in an airtight bag or container. You can also freeze these vegan cheesecake bars for up to 3 months!

stack of vegan cheesecake bars

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

pinterest image for cheesecake bars

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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stack of no bake cheesecake bars

Vegan No Bake Peanut Butter Cheesecake Bars (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Chilling Time: 480
  • Total Time: 8 hours 10 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


These super easy vegan no bake cheesecake bars are like a Reese’s peanut butter cup in cheesecake form! With a quick and easy gluten free brownie crust and creamy rich peanut butter dairy free cheesecake filling, these vegan cheesecake bars will be your go-to summer dessert!



Brownie Crust:

  • 1 1/4 cup (125 g) oat flour*
  • 1/4 cup (25 g) cocoa powder
  • 6 (100 g) large medjool dates, pitted and soaked in hot water for 5 minutes
  • 6 tbsp vegan butter

Peanut Butter Cheesecake Filling:

  • 16 ounces dairy free cream cheese
  • 1/2 cup (120 g) dairy free yogurt
  • 1 cup (250 g) creamy smooth peanut butter
  • 1 cup (200 g)  granulated sugar or coconut sugar
  • 1/4 cup (60 mL) unsweetened dairy free milk
  • 1 tsp vanilla extract
  • 1 serving vegan ganache
  • Vegan peanut butter cups + raw peanuts for decoration


  1. Prep: Measure out all ingredients before beginning. Double line an 8″ square baking pan with parchment paper. After the dates have soaked, drain the water and set the dates aside.
  2.  Make the brownie curst first: In a large food processor, add in all of the brownie crust ingredients. Pulse on high speed until a sticky dough forms. Press the dough into the prepared pan until the crust is even. Set aside.
  3. Make the peanut butter cheesecake filling: Rinse out the food processor if you’d prefer to use that over a large bowl with hand mixer. In the large food processor or in a large bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, and peanut butter until smooth and fluffy. Add in the sugar, dairy free milk, and vanilla extract, and cream together until smooth and fluffy.
  4. Pour the cheesecake filling into the pan: Pour the prepared cheesecake filling on top of the brownie crust, and smooth the top of the filling. Place the cheesecake bars into the freezer to set for 30 minutes.
  5. While the cheesecake filling is setting: Prepare the chocolate ganache according to directions. Allow the ganache to cool for a few minutes so that it’s not piping hot. Once room temperature, remove the cheesecake bars from the freezer.
  6. Pour the ganache on top: Pour the chocolate ganache on top of the no bake cheesecake bars, and spread it evenly to the edges. Top with chopped peanut butter cups and peanuts, then place the cheesecake bars into the fridge to set for 5-6 hours.
  7. Once set: Remove the cheesecake bars from the fridge. Carefully slice the bars in the pan with a large kitchen knife, being careful not to scrape the pan as well (this will prevent the filling from squishing out between the crust and ganache, since the ganache will be set).
  8. Serve and enjoy: Store any leftovers in an airtight container for up to 1 week in the fridge or up to 3 months in the freezer.


Please see blog post for ingredient substitutions.

Oat flour: I recommend using homemade oat flour. If you use store bought oat flour or swap in all purpose flour, it is imperative that you heat treat the flour before using it.