Vegan Chocolate SunButter Cheesecake (Gluten Free)

Indulge in this layered Gluten Free Chocolate SunButter Cheesecake, it's allergy friendly, vegan, peanut free, and easy to make!

Vegan, Gluten Free; Free of: peanuts, eggs, soy

Course Desserts

Cuisine American

Keyword dairy free cheesecake, gluten free cheesecake, peanut butter cheesecake

Prep Time 20

Chill time 2

Total Time 2 20

Servings servings

Calories 405kcal

Author Sarah Jane Parker

Ingredients

Cookie Crust

18 Kinnitoo gluten free sandwich cookies (1 box of Kinnitoos)* (or other brand of gluten free chocolate sandwich cookies)
2 Tablespoons coconut oil
2 Tablespoons dairy free butter

Cheesecake Filling

8 ounces Daiya non-dairy cream cheese (or other brand of non-dairy cream cheese)
⅓ cup + 2 Tablespoons creamy SunButter
¼ cup powdered sugar
1 teaspoon vanilla extract
9 ounces So Delicious CocoWhip** (or other non-dairy whipped cream)
2 Tablespoons cocoa powder

Chocolate ganache drizzle

⅓ cup allergy friendly chocolate chips
2 Tablespoons canned full-fat coconut milk

Instructions

Cookie Crust

Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.
Melt the coconut oil and dairy free butter and stir into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill while you mix the filling.

Cheesecake Filling

In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
Beat in SunButter, powdered sugar, and vanilla until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
Slowly beat in the CocoWhip until blended.
Divide the filling into thirds: set side 2/3 of the filling, and add 2 Tablespoons of cocoa powder to the other 1/3 of the filling to make the chocolate layer. Beat with a mixer or hand mixer until blended.
Scoop the chocolate cheesecake mixture into the bottom of the prepared cookie crust, and spread it out evenly. Spread the SunButter filling on top of that and spread evenly.
Cover and chill for 2+ hours until well set. Top with chocolate ganache and slice into 8-10 pieces. Enjoy!

Chocolate ganache drizzle

Melt the chocolate chips in the microwave (30 seconds at a time, stirring after each time), OR in a double boiler.
Once the chocolate chips are completely melted, stir in the coconut milk. Allow this to cool a bit before drizzling on top of our cheesecake.
Store this at room temperature for up to 3 days. Enjoy!

Notes

* 1 box of Kinnitoos has 18 cookies in it

** So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped cream

This recipe should work good with other brands of non-dairy cream cheese and non-dairy whipped cream, but since I haven't tried this with other brands, I can't guarantee the results if you try it with a different brand.

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