Viral Japanese Cheesecake (Vegan Chocolate Peanut Butter Flavor)
This Viral Japanese Cheesecake (Vegan Chocolate Peanut Butter Flavor) is a creamy twist on the popular Japanese yogurt cheesecake trend. It’s an easy, healthier dessert recipe that feels indulgent while still fitting into a wholesome lifestyle.
I kept seeing versions of this Japanese cheesecake all over social media and finally decided to try it in my own kitchen. After a few tests, I knew I wanted to turn it into something extra special. Chocolate and peanut butter felt like the obvious choice, and the first bite told me everything I needed to know. This one was a keeper.
If you are a peanut butter and chocolate lover like me, you’ve also got to try these Chocolate Peanut Butter Rice Krispie Treats and these Vegan Peanut Butter Cup Cookies.
Spotlight on This Viral Japanese Cheesecake (Vegan Chocolate Peanut Butter Flavor)
- It’s made with only a few ingredients: This viral Japanese cheesecake comes together with simple, plant-based ingredients you likely already have on hand. Minimal prep, minimal mess, and maximum reward.
- It’s quick to make: You can mix this vegan cheesecake in just minutes, making it perfect for an easy breakfast, snack, or make-ahead meal prep option.
- It’s TikTok viral: This Japanese cheesecake trend is everywhere right now, and once you try this vegan chocolate peanut butter version, you’ll understand exactly why.
- It’s grab-and-go friendly: This is the kind of healthy recipe busy moms love. Make it ahead, store it in the fridge, and enjoy a creamy, satisfying bite anytime.
- It’s a healthier option: Made with wholesome, dairy-free ingredients, this vegan Japanese cheesecake is a lighter dessert or breakfast that still feels rich and satisfying.
The Ingredients
Vegan yogurt: Use one individual-sized cup of thick, dairy-free yogurt. I recommend a high-protein variety for the creamiest texture and most satisfying result. Coco June Protein works beautifully.
PB Fit powder: This adds rich peanut butter flavor and a protein boost without making the cheesecake heavy. It blends smoothly into the filling and keeps the texture light.
Cacao powder: This wholesome chocolate ingredient gives the cheesecake its deep, rich chocolate flavor while keeping the recipe naturally plant-based.
Maple syrup: Just a small drizzle of pure maple syrup adds the perfect touch of natural sweetness without overpowering the chocolate peanut butter flavor.
Chocolate wafers: These create the perfect soft cookie layer. I like using Simple Mills chocolate wafers, but any wholesome chocolate cookie or wafer will work well.
Frequently Asked Questions
I recommend allowing it to chill for a minimum of 4 hours, but overnight is best.
Any high-protein, thick vegan yogurt will work. I prefer to use Coco June Protein for its flavor, protein count, and thick consistency.
Yes but keep in mind that the fat grams will significantly increase.
You can use Biscoff cookies as the original recipe calls for. More options include graham crackers, Oreos, or any vegan cookie.
You’ll use vegan yogurt, swap out Biscoff cookies for healthier chocolate wafers, add Peanut Butter Fit for additional protein, maple syrup for sweetness, and cacao powder for flavor.
Yes! This version is because it’s made with completely natural ingredients, it’s vegan, and boosted with protein.
The Instructions
Step one: *You can either transfer the yogurt to a larger container, like a mason jar, or use the yogurt in the cup. Carefully stir the cacao powder, PB Fit powder, and maple syrup one at a time into the yogurt.
Step two: Gently press 6-8 chocolate wafers into the top of the mixed yogurt until they are pressed all the way in. *You may need to remove a tablespoon or so of the yogurt to fit the wafers in.
Step three: Cover with plastic wrap or a lid and chill in the fridge for at least four hours, ideally overnight.
Storage
The yogurt cup can sit in the fridge for up to three days. Do not freeze.
Tips and Modifications
For an extra treat, drizzle peanut butter over the top or sprinkle with vegan chocolate chips before serving for even more chocolate peanut butter flavor.
Feel free to swap the chocolate wafers for graham crackers, vanilla wafers, or your favorite healthier cookie to make this recipe your own.
This viral Japanese cheesecake is perfect for meal prep. Make a few jars at once and store them in the fridge for an easy grab-and-go breakfast or high-protein snack.
If you want to boost the protein even more, mix a scoop of vegan protein powder into the yogurt before assembling.
More Easy Vegan Breakfast Recipes
Spiced Nut and Date Overnight Oats
Chocolate Peanut Butter Chia Seed Pudding
Easy Raspberry Yogurt Parfaits
Lemon Blueberry Overnight Oats
Viral Japanese Cheesecake (Vegan Chocolate Peanut Butter Flavor)
Ingredients
- 1 (5.6oz) individual vegan yogurt cup *I suggest vanilla and no added sugar
- 1 tablespoon Peanut Butter Fit powder *Replace with 1 tsp peanut butter if needed
- 1 tablespoon maple syrup
- 1 teaspoon cacao powder
- 6-8 Simple Mills Chocolate Wafer cookies
Instructions
- *You can either transfer the yogurt to a larger container, like a mason jar, or use the yogurt in the cup. Carefully stir the cacao powder, PB Fit powder, and maple syrup one at a time into the yogurt.
- Gently press 6-8 chocolate wafers into the top of the mixed yogurt until they are pressed all the way in. *You may need to remove a tablespoon or so of the yogurt to fit the wafers in.
- Cover with plastic wrap or a lid and chill in the fridge for at least four hours, ideally overnight.
