This Vegan Chai Spiced Cheesecake is the ultimate blend of cozy chai flavors and creamy, tangy indulgence, perfect for impressing your guests or treating yourself this holiday season. All you need is 9 simple ingredients and a simple homemade chai spice blend!

Vegan cheesecake and chai spiced desserts are some of our favorites of all time, so we decided it was time to combine them into a rich and luxurious vegan chai spiced cheesecake 😍.

It’s the perfect vegan dessert for holidays and special occasions when you crave a cheesecake that tastes like the real deal. Best yet, it’s easy to make nut-free and gluten-free too! 

Ingredients You’ll Need 

For the crust

• Chai spice mixture: If you have a pre-made chai spice blend you love, feel free to use it (you’ll need it for the crust and cheesecake filling). Or, make our homemade blend with cinnamon, ginger, cardamom, nutmeg, cloves, allspice, and black pepper.
• Biscoff cookies: The crust is made entirely from crushed Biscoff cookies, and we highly recommend using Lotus Biscoff Cookies for the best results (they’re accidentally vegan!).
• Vegan butter: A few tablespoons of melted butter binds the cookie crumbs together, creating a wet, sand-like mixture that’s perfect for shaping into a cheesecake crust.

For the filling

• Vegan cream cheese: To make a nut-free cheesecake, we chose Tofutti’s vegan cream cheese for its tangy, rich flavor. Kite Hill Cream Cheese is another popular vegan cream cheese, though it does contain nuts. We have not tested this recipe with our homemade cream cheese and aren’t sure if it would work well in a baked cheesecake.
• Sugar: Granulated sugar sweetens the filling without altering the color of the cheesecake. We don’t recommend replacing this with a liquid sweetener – it will make the filling too runny.
• Cornstarch: Helps to thicken the cheesecake filling and ensures it sets properly. 
• Non-dairy milk: Any unsweetened or lightly sweetened plant-based milk will work well. We typically use oat milk or soy milk. 
• Lemon juice: Adds tanginess to the cheesecake and balances the sweetness. For best results, you want to use freshly squeezed lemon juice.
• Vanilla: Enhances the flavor of the sweet cheesecake filling and adds depth.

For the Vegan Whipped Cream (Optional)

• Vegan heavy cream: The base of the homemade vegan whipped cream. We like to use Trader Joe’s Vegan Heavy Whipping Cream (find it in the refrigerated section) or Country Crock Plant Cream!
• Sugar: Granulated sugar sweetens the whipped cream, just like the store-bought whipped cream! 

Alternative Option: If you’re out of vegan heavy cream, try making our Homemade Coconut Whipped Cream using a can of full-fat coconut milk instead!

How to Make the Cheesecake Crust

1. Make the Biscoff crust. Add the biscoff cookies, 1 teaspoon of chai spice, and salt to a large cup food processor and process until the cookies are broken down into uniform crumbs. Add the melted vegan butter and pulse until combined. The final mixture should resemble wet sand. 
2. Press the crust into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan. 
3. Blind bake. Bake for 8-10 minutes in an oven preheated to 350F. Set aside to cool before filling. 

How to Make Vegan Chai Cheesecake

1. Make a cornstarch slurry. In a small bowl, combine the cornstarch and ¼ cup of non-dairy milk. Whisk until the cornstarch is completely dissolved and there are no lumps. 
2. Whip the cream cheese. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well combined and fluffy.
3. Add remaining ingredients. Add the cornstarch mixture to the cream cheese mixture, along with the remaining non-dairy milk, lemon juice, vanilla extract, salt, and the remaining chai spice mixture. Mix together until well combined. 
4. Pour into the prepared crust. Pour the cheesecake filling into the cooled crust and smooth out the top using an offset spatula. 
5. Prepare a water bath. Fill a 9×13” (or similar-sized) baking dish with boiling water and place the baking dish on the bottom rack of the oven. 
6. Bake. Place the cheesecake on the center rack of the oven and bake for 45 minutes. Be sure not to open the oven door during this time! After 45 minutes, turn off the heat but leave the cheesecake in the oven for another 45 minutes. Again, do not open the oven door. 
7. Refrigerate and chill for at least 8 hours. Once the cheesecake is done, allow it to chill in the fridge for at least 8 hours or overnight. 
8. Prepare the whipped cream. When ready to serve, prepare the whipped cream right before serving. Add the vegan heavy cream and sugar to a large bowl. Using an electric hand mixer, whip to stiff peaks for about 5 minutes. 
9. Serve. Top the chai cheesecake with the vegan whipped cream (or use a piping bag with a star tip to pipe around the border) and dust with cinnamon. Slice and enjoy! 

​Frequently Asked Questions

Can I make this vegan cheesecake gluten-free?

Yes! If you are gluten-free, you won’t be able to make it with the Biscoff cookie crust, but instead, you can make a graham cracker crust with vegan & gluten-free graham crackers. Our favorites are by the brand Kinnikinnick.

Do I have to bake this cheesecake?

This vegan cheesecake recipe does require baking, but we do have several no-bake cheesecakes that might work better for you. Check out our Vegan Biscoff Cheesecake, Ube Cheesecake, and this Vegan Pumpkin Chai Cheesecake. 

Why did my cheesecake crack?

This can happen if you skip the water bath or open the oven door before the cheesecake is ready. For best results, bake for the full 45 minutes, then cool for 45 minutes in the oven without opening the door. 

Storage Instructions

Leftover cheesecake will keep tightly covered in the refrigerator for up to 5 days. We have not tested freezing this cheesecake, but if you give it a try and experience good results, leave a comment down below to share your experience!

More Vegan Cheesecake REcipes You May Enjoy:

Dessert

New York Style Vegan Cheesecake (No Cashews) 

Dessert

Vegan Biscoff Cheesecake

Gluten Free

Vegan Cheesecake Brownies (Gluten-free)

Dessert

Pumpkin Cheesecake Cookies (Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Vegan Chai Spiced Cheesecake Recipe

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• Author: Sweet Simple Vegan

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This Vegan Chai Spiced Cheesecake is the ultimate blend of cozy chai flavors and creamy, tangy indulgence, perfect for impressing your guests or treating yourself this holiday season. All you need is 9 simple ingredients and a simple homemade chai spice blend!

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Ingredients

Chai Spice Mixture:

• 1 tablespoon cinnamon
• 2 teaspoons ginger
• ¾ teaspoon cardamom
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon allspice
• Pinch of black pepper

Crust:

• 28 biscoff cookies
• 1 teaspoon chai spice mixture
• Pinch of salt
• 5 tablespoons vegan butter, melted

Cheesecake Filling:

• 24 ounces vegan cream cheese, room temperature
• ¾ cup (150g) white sugar
• 3 tablespoons cornstarch
• ½ cup non-dairy milk, divided
• ½ lemon, juiced
• 1½ teaspoons vanilla extract
• ½ teaspoon salt
• Remaining chai spice mixture

Whipped Cream (Optional):

• ¾ cup vegan heavy cream
• 2 teaspoons granulated sugar

Equipment

• Large cup food processor
• 9” or 10” Springform pan
• Large mixing bowls (2)
• Electric handheld mixer
• Plastic wrap or foil
• Offset spatula
• Whisk
• 9×13 baking dish (or similar in size)

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Instructions

Make the Cheesecake Crust

1. Make the chai spice mixture. In a small bowl, combine the ingredients for the chai spice mixture, then set aside.
2. Preheat the oven to 350 F.
3. Make the Biscoff crust. Add the biscoff cookies, 1 teaspoon of chai spice, and salt to a large cup food processor and process until the cookies are broken down into uniform crumbs. Add the melted vegan butter and pulse until combined. The final mixture should resemble wet sand.
4. Press the mixture into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan. Bake for 8-10 minutes. Set aside to cool before filling.

Prepare the Cheesecake

1. Reduce the heat to 325 F.
2. Make a cornstarch slurry. Combine the cornstarch and ¼ cup of non-dairy milk in a small bowl. Whisk until the cornstarch is completely dissolved and there are no lumps.
3. Whip the cream cheese. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well combined and fluffy.
4. Add remaining ingredients. Add the cornstarch mixture to the cream cheese mixture, along with the remaining non-dairy milk, lemon juice, vanilla extract, salt, and the remaining chai spice mixture. Mix until well combined.
5. Pour into the prepared crust. Pour the cheesecake filling into the cooled crust and smooth out the top using an offset spatula.
6. Prepare a water bath. Fill a 9×13” (or similar-sized) baking dish with boiling water and place the baking dish on the bottom rack of the oven.
7. Bake. Place the cheesecake on the center rack of the oven and bake for 45 minutes. Be sure not to open the oven door during this time! After 45 minutes, turn off the heat, but leave the cheesecake in the oven for another 45 minutes. Again, do not open the oven door.
8. Refrigerate and chill for at least 8 hours. Once the cheesecake is done, cover it and allow it to chill in the fridge for at least 8 hours, or overnight.
9. Prepare the whipped cream when ready to serve. Add the vegan heavy cream and sugar to a large bowl. Using an electric hand mixer, whip to stiff peaks, about 5 minutes.
10. Serve. Top the chai cheesecake with the vegan whipped cream (or use a piping bag with a star tip to pipe around the border) and dust with cinnamon. Slice and enjoy!

Notes

• Storage: Keep leftover cheesecake tightly covered in the refrigerator for up to 5 days. We have not tested freezing this cheesecake, but if you give it a try and experience good results, leave a comment down below to share your experience!
• Gluten-free: Yes! If you are gluten-free, you won’t be able to make it with the Biscoff cookie crust, but instead, you can make a graham cracker crust with vegan & gluten-free graham crackers. Our favorites are by the brand Kinnikinnick. We recommend about 15 sheets of vegan graham crackers (237g or about 1¾ cup).
• Cracking: If you skip the water bath or open the oven door before the cheesecake is ready, this can happen. Even if you don’t, sometimes making a crack-free cheesecake is tough; we still haven’t fully mastered it ourselves! Don’t worry; the cracks won’t be visible once you add the whipped cream! 

The post Vegan Chai Spiced Cheesecake appeared first on Sweet Simple Vegan.

This Vegan Silken Tofu Peanut Butter Mousse is unbelievably rich and creamy—you’d never guess it’s made with tofu! Best of all, it requires just 10 ingredients and a food processor. 

Ever since we mastered the texture and flavor of our Silken Tofu Chocolate Mousse, we can’t get enough! If you’ve only tried our more traditional Vegan Strawberry Mousse or Vegan Chocolate Mousse, don’t be afraid to give this tofu version a try.

• It doesn’t taste like tofu.
• It’s never grainy.
• It’s perfectly thick and airy.

And most importantly – it’s just as rich and indulgent as our versions made with vegan heavy cream! 

Ingredients You’ll Need 

• Silken tofu: For the creamiest mousse, we recommend using shelf-stable silken tofu over refrigerated silken tofu, which has a higher water content and may separate after chilling.
• Peanut butter: Natural peanut butter creates a smoother, richer flavor, but no-stir creamy peanut butter works too!
• Powdered sugar: Adds a neutral sweetness without overpowering the flavor of the peanut butter. For the smoothest mousse, sift your powdered sugar first! 
• Maple syrup: A tablespoon of maple syrup adds depth of flavor and enhances the richness of the mousse. 
• Vanilla extract: Adds warmth and depth, rounding out the flavors of the overall dessert. 
• Salt: Helps to balance the sweetness and enhances the nuttiness of peanut butter. A little goes a long way! 

For Serving

• Vegan chocolate ganache: A rich, silky layer of ganache takes this dessert to the next level by balancing the sweetness with bittersweet, luxurious chocolate. 

How to Make Silken Tofu Peanut Butter Mousse

1. Prepare the chocolate ganache. Before getting started on the peanut butter mousse, click over to our Vegan Chocolate Ganache recipe and make 1 batch of the recipe. Set aside to cool. 
2. Make the mousse. Add the silken tofu, peanut butter, powdered sugar, maple syrup, vanilla extract, and a pinch of salt to a large cup food processor. Blend until smooth, scraping down the sides as necessary. Taste and add additional powdered sugar if you want a sweeter mousse. 
3. Assemble. Divide the mousse between the ramekins, then top each off with a layer of chocolate ganache.
4. Refrigerate. Once assembled, transfer the peanut butter mousse to the refrigerator and let the mousse set and firm up for at least 1 hour.
5. Serve. When ready, top the mousse with a sprinkle of flaky salt and enjoy! 

Additional Toppings

We like to keep it simple and serve the mousse with just the ganache, but if you want to load it up, this mousse is also delicious with: 

• Whipped cream
• Crushed peanuts
• Crushed pretzels
• Toasted coconut flakes
• Cacao nibs or mini chocolate chips
• Banana or berry slices
• Flaky sea salt
• Drizzle of vegan caramel sauce

Storage Instructions

This homemade silken tofu mousse will keep for up to 4 days when stored in an airtight container in the refrigerator. 

If you are making this peanut butter mousse to serve at a party or get-together, prepare it 24 hours in advance and refrigerate overnight until just before serving. 

More Peanut Butter Desserts YOu May Enjoy:

Dessert

Vegan Peanut Butter Blossoms

Dessert

No Bake Peanut Butter Cookies

Dessert

Easy Peanut Butter Squares

Dessert

No-Bake Vegan Peanut Butter Pie

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Silken Tofu Peanut Butter Mousse Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 10 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This Vegan Silken Tofu Peanut Butter Mousse is unbelievably rich and creamy – you’d never guess it’s made with tofu! Best of all, it comes together with just 10 ingredients and a food processor. 

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Ingredients

• 12 ounces firm silken tofu (shelf-stable vs. fresh is recommended) 
• ½ cup creamy peanut butter
• ¼ cup (30g) powdered sugar
• 1 tablespoon maple syrup
• ¼ teaspoon vanilla extract
• Pinch of salt
• Chocolate Ganache

Equipment Needed

• Microwave-safe bowl or double boiler (for chocolate ganache)
• Food processor
• Spatula
• Ramekins or serving glasses (about 4-6) 

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Instructions

1. Prepare the chocolate ganache. Before getting started on the peanut butter mousse, click over to our Vegan Chocolate Ganache recipe and make 1 batch of the recipe. Set aside to cool.
2. Make the mousse. Add the silken tofu, peanut butter, powdered sugar, maple syrup, vanilla extract, and a pinch of salt to a large cup food processor. Blend until smooth, scraping down the sides as necessary. Taste and add additional powdered sugar if you want a sweeter mousse.
3. Assemble. Divide the mousse between the ramekins, then top each off with a layer of chocolate ganache. If you would like, add a sprinkle of salt on top. 
4. Refrigerate. Once assembled, transfer the peanut butter mousse to the refrigerator and let the mousse set and firm up for at least 1 hour.
5. Serve and enjoy!

Notes

• Storage: This homemade silken tofu mousse will keep for up to 4 days when stored in an airtight container in the refrigerator.
• Make-ahead: If you are making this peanut butter mousse to serve at a party or get-together, prepare it 24 hours in advance and refrigerate overnight until just before serving. 
• Freezing: While freezing tofu works great for savory recipes, we don’t recommend it for this mousse. Freezing tofu significantly changes its texture, making it grainy instead of smooth and silky. 
• Shelf-stable silken tofu: Most mainstream grocery stores carry shelf-stable tofu. Look for brands like Mori-Nu or House Foods Silken Tofu in the Asian or International foods aisle. If you can’t find it at your local grocery store, check your local Asian grocery store.
• Nut-free: We’ve only tested this recipe using peanut butter, but if you’re allergic to nuts, sunflower seed butter might be the next best option. It’s the closest nut-free alternative in terms of texture and flavor. If you give it a try, leave a comment below to let other readers know how it was.

• Prep Time: 1 hour 5 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Food Processor

The post Vegan Silken Tofu Peanut Butter Mousse appeared first on Sweet Simple Vegan.

This Vegan Chocolate Ganache is rich, silky, and dangerously easy to make. Learn how to make it perfectly thick and glossy using just 2 simple vegan ingredients!

Get ready to add homemade vegan chocolate ganache to your vegan baking essentials – it’s a must-have for chocolate dessert lovers. 

We’ve got all the tips and tricks to help you create a luxuriously rich ganache that’s perfectly smooth, sets beautifully in 1 hour, and never turns too runny or too thick. Now let’s dive in so you can spread, drizzle, and dip to your vegan heart’s content! 

Ingredients You’ll Need 

• Chocolate chips: Use your favorite semi-sweet vegan chocolate chips. For the smoothest melt and even consistency, mini chocolate chips work best since they melt faster and more evenly.
• Vegan heavy cream: Since traditional ganache is made with dairy-based heavy cream, a vegan heavy cream is the best plant-based alternative. We often use Trader Joe’s Vegan Heavy Whipping Cream or Country Crock Plant Cream.

How to Make Vegan Chocolate Ganache

Microwave method

1. Add ingredients to a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside to cool, then enjoy! 

Double boiler method

1. Place ingredients in a double boiler or a glass bowl that fits over a small pot filled with water. 
2. Bring the water to a simmer and warm the ganache ingredients until smooth, mixing occasionally. 

Serving Suggestions

We originally developed this chocolate ganache to serve with our Silken Tofu Peanut Butter Mousse, but it’s so versatile that we’re using it on all kinds of desserts! 

• Spread it between layers of Moist Vegan Chocolate Cake or Vegan Vanilla Cake like you would use your favorite buttercream.
• Dip shortbread bars or No Bake Peanut Butter Cookies for a glossy chocolate boost. 
• Spread on top of Vegan Brownies for an extra-fudgy layer.
• Drizzle on top of Vegan Peanut Butter Pie, Vegan Biscoff Cheesecake, or a Vegan Chocolate Pumpkin Mousse Tart.

Or, if you’re craving breakfast, drizzle it over your favorite Vegan Crepes or classic Vegan French Toast!

Quick Tips

• Avoid overheating! Once the chocolate chips are warm and just melted, remove them from the heat. Overheating the chocolate or heating the heavy cream too long can cause the ganache to become grainy or separated.
• Choose a neutral-tasting vegan heavy cream. Unless you enjoy the flavor of coconut, opt for a vegan heavy cream made with neutral-tasting plant milks like oat or soy milk. 
• Use high-quality dairy-free chocolate. Not all vegan chocolate chips are created equal—some contain stabilizers or additives that can affect the smoothness and final texture of the ganache. For best results, we recommend the brand Enjoy Life Foods.
• Mini chocolate chips melt more evenly than regular-sized chips. Their smaller size helps prevent overheating and reduces the risk of graininess for a smoother ganache.

More Vegan Chocolate Recipes YOu may Enjoy:

Dessert

Vegan Chocolate Buttercream Frosting

Dessert

Homemade Vegan Chocolate Bars (5-Ingredients)

Dessert

Dark Chocolate Vegan Truffles

Dessert

Silken Tofu Chocolate Mousse

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Homemade Vegan Chocolate Ganache Recipe

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• Author: Sweet Simple Vegan
• Total Time: 10 minutes
• Yield: 1 Recipe
• Diet: Vegan

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Description

This Vegan Chocolate Ganache is rich, silky, and dangerously easy to make. Learn how to make it perfectly thick and glossy using just 2 simple vegan ingredients!

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Ingredients

• 4 ounces mini semisweet chocolate chips
• 1/2 cup heavy cream

Equipment Needed

• Microwave-safe bowl or double boiler
• Whisk
• Spatula

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Instructions

Microwave Method

1. Add ingredients to a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside to cool, then enjoy! 

Double Boiler Method

1. Place ingredients in a double boiler or a glass bowl that fits over the top of a small pot filled with water. 
2. Bring the water to a simmer and warm the ganache ingredients until smooth, mixing occasionally. 

Notes

• Storage: When stored in an airtight container in the refrigerator, this vegan ganache will keep for up to 1 week. 
• Freezing: This vegan ganache will keep in the freezer for up to 3 months. To prevent freezer burn, store in an airtight glass jar – just be sure to leave some space at the top, as ganache expands slightly when frozen.
• Chocolate: Mini chocolate chips are ideal as they melt more evenly than regular-sized chips.
• Consistency: Keep in mind that this ganache naturally thickens as it cools. To help it thicken quickly, refrigerate it for 1 hour.
  • Too thick: Stir in 1 teaspoon of vegan heavy cream at a time until thinned to your desired consistency. If your ganache is too thick to work with after it cools, gently warm it up to loosen the texture. You can do this by microwaving it in 10-second bursts, stirring between each, or warming it over a double boiler again until soft and spreadable!
  • Too thin: Melt additional chocolate chips and stir them into the ganache until you reach your desired consistency. This will help firm things up without muting the flavor. 

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Stove Top / Microwave

The post Homemade Vegan Chocolate Ganache appeared first on Sweet Simple Vegan.

This Vegan Peanut Butter Pie is made with a simple Oreo crust, rich and creamy peanut butter pie filling, and topped with a soft layer of vegan whipped cream. It’s the perfect no-bake dessert that’s easy to make and guaranteed to impress!

Need to free up your oven space this holiday season? You’re going to love this no-bake dessert! It’s just as easy to make as our No-Bake Peanut Butter Cookies and No-Bake Peanut Butter Squares, but as impressive as it gets!

Ingredients You’ll Need

For the Oreo Crust

• Oreos: You might be surprised to learn that classic Oreos are accidentally vegan! While we usually stick to name-brand cookies, any similar chocolate sandwich cookie will work just as well. If you’re interested in more vegan Oreo desserts, try our Oreo Blondies and Oreo Stuffed Chocolate Chip Cookies next!
• Vegan butter: Melted vegan butter acts as the binding agent, helping the crushed cookies form a cohesive crust when pressed into the pie pan. Feel free to use your favorite dairy-free butter of choice! We usually opt for Country Crock.

For the Pie Filling

• Vegan heavy cream: Key for a rich, creamy filling with a light, fluffy texture when whipped into stiff peaks. 
• Vegan cream cheese: Adds additional creaminess and a tangy flavor that balances the sweetness. We used Trader Joe’s Vegan Cream Cheese, but Tofutti or Kite Hill are other great vegan options you can find at mainstream grocery stores.
• Peanut butter: The star ingredient for a rich peanut butter pie! We highly recommend using no-stir peanut butter with added oil, such as Skippy or Jif. Natural peanut butter works, but the texture won’t be as smooth, and the pie filling won’t be as cohesive. 
• Powdered sugar: Sweetens the pie while keeping the filling velvety smooth. If you only have granulated sugar on hand, make your own Homemade Powdered Sugar with sugar and cornstarch.

For the Vegan Whipped Cream

• Vegan heavy cream: When whipped, heavy cream traps the air, causing it to expand and create the light and airy consistency of whipped cream. Use your favorite vegan brand.
• Sugar: Regular, granulated sugar sweetens the whipped cream without overpowering the flavor or color.

Or, if you don’t have enough vegan heavy cream, you can also make our Homemade Cocoonut Whipped Cream with a can of full-fat coconut milk instead!

Equipment Needed

• Large mixing bowl (2) 
• Food processor
• 9” pie dish
• Electric hand mixer
• Spatula

How to Make Vegan Peanut Butter Pie

Make the Pie Crust

1. Add ingredients to the food processor. Add the Oreos to a food process and process until the cookies are broken into small crumbs. Add the melted vegan butter and salt and pulse until combined.
2. Press into the pie dish. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pie dish.
3. Bake. Transfer the pie dish to the oven and bake for 8 minutes. Set aside to cool for at least 30 minutes before filling. 

Prepare the filling

1. Whip the heavy cream into stiff peaks. Add the vegan heavy cream to a large mixing bowl. Use a hand mixer to whip the cream into stiff peaks for about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling. 
2. Cream the peanut butter and cream cheese together. Add the softened vegan cream cheese and peanut butter to another large mixing bowl. Using the hand mixer, beat until well combined. It won’t be super creamy. 
3. Add the powdered sugar. In the bowl with the cream cheese and peanut butter, add the powdered sugar. Beat again until well combined. 
4. Add the whipped cream. Start by adding about ⅓ of the whipped heavy cream and mix into the peanut butter mixture with a spatula until smooth. You don’t have to be too gentle here – this is just to loosen the mixture. Then, add the remaining whipped heavy cream and gently fold together until combined and fluffy. 

Assemble the pie 

1. Add the filling to the Oreo crust. Pour the prepared filling into the cooled crust and smooth out using a spatula or the back of a spoon. 
2. Chill for at least 6 hours. Cover and place in the fridge to set for at least 6 hours or overnight.

Serving Instructions

We love to serve this peanut butter pie topped with homemade vegan whipped cream. To make, add the vegan heavy cream and granulated sugar to a large mixing bowl and whip to soft peaks for 2-3 minutes. 

Gently spread the whipped cream over the top of the pie, then slice and enjoy! 

​Frequently Asked Questions

Do I have to bake the pie crust?

If you’re looking for a true no-bake peanut butter pie, you can place the pie crust in the fridge for at least 30 minutes before filling. It will be a bit more crumbly than the baked version, but still delicious! 

What brand of vegan heavy cream do you use?

We typically use Trader Joe’s Vegan Heavy Whipping Cream Alternative or Country Crock’s Plant Cream. It’s stocked in the refrigerator section, near the other milk and dairy products.

How long will this no-bake pie keep?

Leftover pie will be best kept in an airtight container or tightly covered in the fridge for up to 4 days. Enjoy leftovers chilled straight from the fridge! 

More No-Bake Vegan Dessert Recipes You May Enjoy:

Dessert

Vegan Biscoff Cheesecake

Dessert

No Bake Peanut Butter Cookies

Dessert

Silken Tofu Chocolate Mousse

Gluten Free

Vegan Chocolate Pumpkin Mousse Tart

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

No-Bake Vegan Peanut Butter Pie Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 6 hours 23 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This Vegan Peanut Butter Pie is made with a simple oreo crust, rich and creamy peanut butter pie filling, and topped with a soft layer of vegan whipped cream. It’s the perfect no-bake dessert that’s easy to make and guaranteed to impress!

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Ingredients

Oreo crust:

• 24 oreo cookies
• ¼ cup vegan butter, melted
• Pinch of salt

Peanut butter filling:

• 1 cup vegan heavy cream
• 8 oz vegan cream cheese, softened
• 1 cup creamy peanut butter*
• ¾ cup (90g) powdered sugar

Whipped cream:

• ½ cup vegan heavy cream
• ½ tbsp granulated sugar

Toppings (optional):

• Chocolate syrup
• Crushed oreo cookies

Equipment Needed

• Large Mixing Bowl (2)
• Food Processor
• 9″ Pie Dish
• Electric Hand Mixer
• Spatula

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Instructions

Make the crust

1. Add ingredients to the food processor. Preheat the oven to 350 F. Add the Oreos to a food processor and process until the cookies are broken into small crumbs. Add the melted vegan butter and salt and pulse until combined.
2. Press into the pie dish. Pour into a 9” pie dish. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pie dish.
3. Bake. Bake for 8 minutes. Set aside to cool for at least 30 minutes before filling.
   1. No-bake Option: For a no-bake option, you can place the crust in the fridge for at least 30 minutes before filling.

Prepare the filling.

1. Whip the heavy cream into stiff peaks. Add the vegan heavy cream to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks for about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling.
2. Cream the peanut butter and cream cheese together. Add the softened cream cheese and peanut butter to another large bowl. Use the hand mixer to beat until well combined. It won’t be super creamy.
3. Add the powdered sugar. Add the powdered sugar and beat again until combined.
4. Add the whipped cream. Add about ⅓ of the whipped cream into the peanut butter mixture with a spatula until smooth. You don’t have to be too gentle–this is just to loosen the mixture. Add the remaining whipped cream and gently fold together until combined.
5. Add the filling to the Oreo crust. Pour into the prepared crust and smooth out.
6. Chill for at least 6 hours. Cover and place in the fridge to set for at least 6 hours or overnight.

When Serving:

1. Prepare the Whipped Cream. Add the vegan heavy cream and granulated sugar to a large bowl and whip to soft peaks for 2-3 minutes. Top the pie with the whipped cream. Slice and enjoy!

Notes

• Crust: The crust will be crispier and stay together better if baked.
• Peanut Butter: For the best texture, use no-stir peanut butter with added oil (such as Skippy or Jif). You can use natural peanut butter, but the texture won’t be as smooth.
• Storage: Store any leftover pie in an airtight container or tightly covered in the fridge for up to 4 days. Enjoy leftovers chilled straight from the fridge! 

• Prep Time: 6 hours 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: No-Bake

The post No-Bake Vegan Peanut Butter Pie appeared first on Sweet Simple Vegan.

This Ube Cheesecake combines the nutty sweetness of ube with the luscious, creamy texture of a classic cheesecake. Top with vegan whipped cream, toasted coconut, and a drizzle of sweet ube sauce, then dig in!

Say hello to our newest no-bake vegan cheesecake! It’s just as delicious as your classic New York Style Cheesecake, but is infused with real ube, then drizzled with a sweet coconut ube drizzle and toasted coconut flakes for a dessert your guests will swoon over. 

Whether it’s your first time making a vegan ube recipe or you’ve mastered vegan Filipino cooking, you’re guaranteed to love this Filipino-American fusion!

Ingredients You’ll Need

For the Graham Cracker Crust 

• Vegan graham cracker sheets: It can be tricky to find graham cracker sheets that are made without honey or other non-vegan ingredients. Nabisco Original Grahams (red box) are the most mainstream vegan graham crackers. If you’re gluten-free, the brand Kinninkinick Graham Crackers are naturally vegan and gluten-free.
• Vegan butter: Melted vegan butter acts as the binding agent, helping the crushed crackers form a cohesive crust when pressed together. 

For the Cheesecake Filling

• Vegan heavy cream: An essential ingredient in a no-bake vegan cheesecake! We use Trader Joe’s Heavy Cream, but you can also find other brands like  Country Crock, Silk, and Nature’s Charm in most regular grocery stores now. 
• Vegan cream cheese: The base of the cheesecake filling, adds tanginess, structure, and a natural richness. We used Trader Joe’s vegan cream cheese, but Kite Hill and Tofutti are other great brands to try. 
• Mashed ube: Just like our Ube Pie, this ube cheesecake is made with mashed ube. We typically find it at our local Asian market in the frozen section. 
• Powdered sugar: Adds the perfect sweetness without changing the color of the ube cheesecake. If your powdered sugar is hard or lumpy, sift thoroughly before folding it into the cheesecake filling. 
• Lemon juice: Adds a bit of acidity that helps to brighten the rich cheesecake filling and enhances the tang in the vegan cream cheese.
• Ube extract: Intensifies the deep ube color, ensuring the cheesecake has the best color and ube flavor. I order ube extract on Amazon.

Equipment Needed

• Large cup food processor
• 9” or 10” Springform pan
• Large mixing bowls (2)
• Electric handheld mixer
• Plastic wrap or foil
• Offset spatula

How to Make Vegan Ube Cheesecake

Make the Graham Cracker Crust

1. Add ingredients to the food processor. Add the graham crackers to a food processor and process until the sheets are broken into small crumbs. Add the melted vegan butter and a pinch of salt and pulse until combined.
2. Press into a 9” springform pan. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pan. 
3. Bake. Transfer the springform pan to the oven and bake for 8 minutes. Set aside to cool for at least 30 minutes before filling. Alternatively, set the crust in the fridge for at least 15 minutes before filling for a completely no-bake cheesecake.

Prepare the Filling

1. Whip the heavy cream into stiff peaks. Add the heavy cream to a large mixing bowl. Use a hand mixer to whip the cream into stiff peaks for about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling. 
2. Cream the cream cheese. In a separate large bowl, add the vegan cream cheese. Use your hand mixer to beat until light and creamy, about 2-3 minutes. 
3. Add the remaining ingredients. Add in the mashed ube and mix well. Then, add in the powdered sugar, lemon juice, ube extract, and salt and mix until uniform. 
4. Fold in the whipped cream. Add the whipped cream and fold everything together using a spatula, trying carefully not to deflate the filling mixture.

Assemble the pie 

1. Add the filling to the crust. Pour the prepared ube filling into the cooled graham cracker crust and smooth out using a spatula or the back of a spoon. 
2. Chill for at least 8 hours. Cover tightly with plastic wrap or foil and place in the fridge to set for at least 8 hours or overnight. 
3. Serve. Once chilled, top with whipped cream, toasted coconut flakes, and ube coconut drizzle. Slice and enjoy!

How to Prepare Toppings for Serving

1. Ube coconut drizzle: In a large bowl, whisk together the sifted powdered sugar, ube extract, and enough coconut milk for your desired consistency for drizzling. 
2. Toast the coconut flakes: Preheat your oven to 350ºF and evenly spread the coconut flakes onto a lined baking sheet. Bake coconut for about 3 minutes or until edges just begin to turn golden brown. Stir and bake for an additional 2-3 more minutes or until golden brown. Store coconut in the fridge for 2-3 weeks in an airtight container.
3. Vegan whipped cream: Before serving, prepare the whipped cream by adding the vegan heavy cream and sugar to a large bowl and whip to soft peaks. 

Storage Instructions

To keep leftover cheesecake fresh, store it in an airtight container or tightly cover it with a layer of plastic wrap for up to 1 week in the refrigerator. 

More Vegan Ube Desserts YOu May Enjoy:

Holiday

Creamy Ube Pie (Vegan)

Cookies

The Best Ube Sugar Cookies (Vegan)

Dessert

Ube Rice Krispie Treats (Vegan)

Dessert

Ube Creme Brûlée (Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Ube Cheesecake Recipe

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• Author: Sweet Simple Vegan
• Total Time: 8 hours 30 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This Ube Cheesecake combines the nutty sweetness of ube with the luscious, creamy texture of a classic cheesecake. Top with vegan whipped cream, toasted coconut, and a drizzle of sweet ube sauce, then dig in!

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Ingredients

Graham Cracker Crust

• 15 sheets (237g or about 1¾ cup) vegan graham crackers
• 5 tablespoons vegan butter, melted
• Pinch of salt

Cheesecake Filling

• 1 1/4 cup vegan heavy cream
• 16 oz vegan cream cheese, room temperature
• 2 cups mashed ube
• 1 cup (120g) powdered sugar 
• 1 tablespoon lemon juice
• 1 1/2 teaspoon ube extract
• 1/2 teaspoon salt

Ube Coconut Drizzle

• ½ cup (60g) powdered sugar, sifted
• 1–2 tablespoons coconut milk, as needed to thin
• ½ teaspoon ube extract

Toasted Coconut Flakes

• ½ cup coconut flakes

Whipped Cream

• ½ cup vegan heavy cream
• ½ tablespoon granulated sugar

Equipment

• Large cup food processor
• 9” or 10” Springform pan
• Large mixing bowls (2)
• Electric handheld mixers
• Plastic wrap or foil
• Offset spatula

Cook Mode Prevent your screen from going dark

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Instructions

Graham Cracker Crust

1. If baking, preheat oven to 350°F.
2. Add ingredients to the food processor. Add the graham crackers to a food processor and process until the sheets are broken into small crumbs. Add the melted vegan butter and a pinch of salt and pulse until combined. The mixture should resemble wet sand.
3. Press into a 9” springform pan. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pan. 
4. Bake or chill. If baking, transfer the springform pan to the oven for 8 minutes. Set aside to cool for at least 30 minutes before filling. Alternatively, set the crust in the fridge for at least 15 minutes before filling for a completely no-bake cheesecake.

Prepare the Filling

1. Whip the heavy cream into stiff peaks. Add the cold, vegan heavy whipping cream to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks for about 3-4 minutes. Refrigerate the bowl while you prepare the rest of the filling.
2. Cream the cream cheese. In a separate large bowl, add the vegan cream cheese. Use your hand mixer to beat until light and creamy, about 2-3 minutes.
3. Add the remaining ingredients. Add in the mashed ube and mix well. Then, add in the powdered sugar, lemon juice, ube extract, and salt and mix until uniform.
4. Fold in the whipped cream. Add the whipped cream and fold everything together using a spatula until uniform, trying carefully not to deflate the filling mixture.

Assemble the Pie

1. Add the filling to the crust. Pour the prepared ube filling into the graham cracker crust and smooth it out using a spatula or the back of a spoon.
2. Chill for at least 8 hours. Cover tightly with plastic wrap or foil and place in the fridge to set for at least 8 hours or overnight. 

Prepare Toppings and Serve

1. Ube coconut drizzle. In a large bowl, whisk together the sifted powdered sugar, ube extract, and enough coconut milk to reach the desired consistency for drizzling. 
2. Toast the coconut flakes. Preheat your oven to 350ºF and evenly spread the coconut flakes onto a lined baking sheet. Bake coconut for about 3 minutes or until edges just begin to turn golden brown. Stir and bake for an additional 2-3 more minutes or until golden brown. Store coconut in the fridge for 2-3 weeks in an airtight container.
3. Vegan whipped cream. Before serving, prepare the whipped cream by adding the vegan heavy cream and sugar to a large bowl and whip to soft peaks.
4. Serve. Once the cheesecake has chilled, top with whipped cream and toasted coconut flakes. Serve each slice with the ube coconut drizzle and enjoy!

Notes

• Storage: To keep leftover cheesecake fresh, store it in an airtight container or tightly cover it with plastic wrap for up to one week in the refrigerator. 
• Ube Coconut Drizzle: We prefer to drizzle the slices individually when serving. When you drizzle the whole pie, the drizzle settles and spreads into the whipped cream, which is fine but not as aesthetically pleasing.
• Coconut flakes: We recommend using sweetened coconut flakes for the best sweet and toasted ones. They’ll caramelize better than unsweetened coconut flakes.

• Prep Time: 8 hours 22 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: No-Bake Option
• Cuisine: Filipino

The post No-Bake Ube Cheesecake (Vegan) appeared first on Sweet Simple Vegan.