Peanut Butter Cheesecake

A smooth and creamy peanut butter filling with a dense brownie crust. And it’s vegan!
Yield 8-10 servings
Time 45 minutes plus overnight chilling
  • blender
  • rubber spatula
  • ½ c creamy salted peanut butter*
  • 1 medium ripe banana, mashed (1/3 cup)
  • 12-14 oz silken tofu, drained
  • ⅔ c sugar
  • 2 T brown sugar
  • 1 T coconut oil
  • 4 t cornstarch or arrowroot
  • 2 t lemon juice
  • 2 t vanilla
  • ¼ t salt*
  • 1 prepared brownie crust
Directions Preheat oven to 350.

Place everything** in the blender and blend until smooth.

Spread the filling evenly over the brownie crust, then tap or bang the pie plate to release any air bubbles.

Bake until slightly puffy with golden edges, about 35-40 minutes.

Let cool, then refrigerate overnight.


* If your peanut butter is not salted, add an extra ¼ t salt.

** Except the crust, of course 🙂

Vegan Pie in the SkyThis recipe for "Brownie bottom peanut butter cheesecake" is from Vegan Pie in the Sky (read my review).

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Peanut butter cheesecake