Photos by April Viar

Creamy, dreamy, and packed with rich peanut butter goodness

This peanut butter swirl cheesecake is one of those desserts that feels indulgent but surprisingly simple to make. With a no-bake, freezer-set filling and a crunchy granola bar crust, it comes together easily using pantry-friendly ingredients. The result is a smooth, creamy cheesecake with just the right balance of sweetness and tang, finished with a rich peanut butter swirl in every bite.

We used Blake’s Seed Based Certified Vegan Chewy Chocolate Chip Granola Bars for the crust, which adds a lightly chocolatey crunch and makes prep even easier. Combined with a silky cashew-based filling and coconut milk for richness, these mini cheesecakes are perfect for sharing, special occasions, or anytime you want a satisfying plant-based dessert that feels a little extra special.

Serve them straight from the freezer for a firmer texture or let them thaw slightly for a creamy, sliceable treat. Either way, they are guaranteed to disappear fast.

Why You’ll Love This Recipe

• Creamy and Rich – Cashews and coconut milk create a smooth, indulgent texture.
• No-Bake Dessert – Set in the freezer with no oven required.
• Perfectly Portionable – Mini cheesecakes make serving easy and fun.
• Peanut Butter Swirl – A simple swirl adds big flavor and visual appeal.

Peanut Butter Swirl Cheesecake

---

• Author: April Viar
• Total Time: About 6 hours
• Yield: Six 4-inch mini cheesecakes 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Creamy Peanut Butter Swirl Mini Cheesecakes

These creamy peanut butter swirl mini cheesecakes are an easy, no-bake vegan dessert made with a crunchy granola bar crust and a smooth cashew-based filling. Finished with a rich peanut butter swirl, they are perfect for make-ahead treats or special occasions.

---

Ingredients

Scale 1x2x3x

Crust

• 2 boxes Blake’s Seed Based Chewy Chocolate Chip Granola Bars

• 2 teaspoons melted coconut oil

Filling

• 2 cups raw cashews, soaked and drained

• 1/2 cup maple syrup

• 1/4 cup lemon juice

• 1/3 cup melted coconut oil

• 3/4 cup full-fat coconut milk (use the thick cream from the top of the can)

Swirl

• 1/4 cup creamy peanut butter

Cook Mode Prevent your screen from going dark

---

Instructions

• Prep:
  1. Place cashews in a bowl, cover with water, and soak in the refrigerator overnight.
• Crust:
  1. Break apart the granola bars and add them to a food processor with the melted coconut oil. Blend until the mixture is sticky and holds together when pinched.
  2. Lightly grease six 4-inch springform pans with coconut oil.
  3. Press the crust mixture evenly into the bottom of each pan to form a compact layer.
  4. Place pans in the freezer while preparing the filling.
• Filling:
  1. Add all filling ingredients to a high-speed blender. Blend until completely smooth and creamy.
  2. Divide the filling evenly among the six prepared pans.
  3. Spoon peanut butter over the filling and gently swirl it through the surface.
  4. Cover with plastic wrap and freeze for 4 to 6 hours, until firm.
  5. Serve frozen or allow to thaw for 10 to 15 minutes for a creamier texture.

Notes

Soak cashews fully for the smoothest filling texture.

Scrape down the blender sides often to ensure everything blends evenly.

These cheesecakes store well in the freezer for make-ahead desserts.

If you do not have mini pans, this recipe can be made in a 9-inch springform pan.

Nutrition info is approximate.

• Prep Time: 20 minutes (plus overnight soaking)
• Freeze Time: 4 to 6 hours
• Category: Dessert
• Method: No-bake
• Cuisine: Vegan Dessert

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 420kcal
• Sugar: 22g
• Sodium: 160mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 8g