Indulgent Peanut Butter Cup Cheesecake

Yup, you got it – like Reese’s Pieces Peanut Butter Cups. And yes, totally plant-powered. The first time I made this recipe I couldn’t believe how indulgent it felt, how creamy it was and that it was still vegan and relatively healthy for me. Now, it is one of my fav go-to easy-to-make desserts. And a sure crowd pleaser!

This cheesecake can be served on its own, or if you really want to go for it, top it off with some Cocoa-Cado Mousse for some added flavour, texture and, of course, chocolate!

Recipe: Indulgent Peanut Butter Cup CHeesecake
Dairy free, gluten free, soy free, nut free


  • Crust:
    • 2 cups gluten-free rice crisp cereal
    • 1.5 tablespoons coconut oil (melted)
    • 2.5 tablespoons unsweetened cocoa powder
    • 1/2 tablespoon fancy molasses
    • 1 tablespoon agave nectar
    • Pinch of sea salt
  • Filling
    • 1/2 cup almond butter
    • 1/2 cup peanut butter
    • 2 tablespoon pure maple syrup
    • 2 tablespoon agave nectar
    • 1/4 cup coconut oil (melted)
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1 teaspoon cardamom
    • Pinch of sea salt

Putting it together:

  1. Line an 8″ x 8″ casserole dish with parchment paper – cut your paper to fit the bottom and up each side (doesn’t have to be perfect 😉 ).
  2. Combine all ingredients for the crust, and mix until rice cereal is evenly coated. Pour mixture into prepared casserole dish, and press it down firmly and evenly throughout bottom of dish. Place dish in freezer to firm up.
  3. Combine all filling ingredients and mix until even texture forms. Remove the crust dish from he freezer (this should be firmed up by now), and spoon filling onto crust. Spread filling evenly over crust, and place in the fridge to firm up.
  4. Store in the fridge and serve cold. Prepare Cocoa-Cado Mousse, if desired, and serve cheesecake with a tablespoon of the mousse on top.