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Epic Peanut Butter & Jam Tart (oh and its vegan!)

The best vegan peanut butter tart recipe you’ll get your hands on.

Have you been scrolling through peanut butter and jam recipes on the internet? Searching for a decadent and light dessert to satisfy a peanut butter fan. Well mate you’re in luck, this tart is just perfect.

This layered vegan tart is composed of a light smooth peanut butter cheesecake mousse. Layered upon a refreshing raspberry jam. A buttery biscuit base and a thin decadent chocolate layer. And of course topped with fresh raspberries and pomegranate for balance and texture.

This vegan peanut butter and jam tart has it all.

This layered peanut butter dessert has the consistency of a cheesecake, but in a much lighter form. Due to the vegan mousse tofu filling.

This recipe has a combination of both vegan cream cheese and tofu. But with a higher ratio of tofu, which is what creates that light texture.

Master the art of baking GF, DF & Vegan

Baking Free From 101

How long does a no-bake vegan cheesecake take to set ?

In the freezer it should take up to 1-2 hrs.

In a fridge this tart should take 24hrs to completely set. But if wondering how to set a no bake cheesecake quickly then I’d recommend popping it in the freezer – on a level surface for 1-2hrs.

peanut butter tart

If you find your no bake cheesecake is not setting then there’s 1of 2 reasons for this. One is the ‘set’ consistency you’re looking for is incorrect. For this layered peanut butter and jam tart it should still be soft, not completely solid, because remember it is a mousse filling. 

It should be ‘set’ in the sense that it’s holding its shape and not oozing out.

The second reason your filing may not be ‘set’ is that you haven’t incorporated all of the cornflour. This is necessary to give structure to the tart and so it holds its shape.

How to decorate a vegan tart ?

Vegan tarts can be decorated in any way you fancy. But for me, I feel fresh fruit is the perfect way to go. Especially with a decadent dessert like this one.

peanut butter tart

This peanut butter chocolate dessert is soft, smooth and crunchy with the addition of the raspberries and pomegranate. Adds both texture, flavour and freshness.

Therefore, for me I think fruit can really elevate your dessert as well as making it look pretty.

For this peanut butter and jelly tart specifically I went with a simple full raspberry top decoration. Using pomegranate and chopped hazelnuts to fill the gaps.

The easy vegan no bake layered tart recipe

This vegan tart recipe is super simple to make and relatively quick to put together… If you have a blender.

For nearly all my tart and cheesecake filling recipes, this blender has worked extremely well for me, and is really quite affordable. It blends the toughest and largest of ingredients to make them super silky smooth, without having to find any chucky bites that haven’t been blended at the bottom/top. (the worst!)

So if you’re looking for a blender I’d highly recommend this one. I’ve had it for 5yrs now and it still works like new.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Back to the recipe

peanut butter tart filling

To make the vegan tart crust start by blending the gluten free, vegan plain/digestive biscuits until a crumb consistency then the melted vegan butter, and blend until a sand like consistency.

Transfer to the prepared tart tin – read my guide here on how to correctly prepare your tart tin.

To make the 2nd layer blend the vegan and gluten free chocolate cookies. Until it reaches a fine crumb then pour in the melted dairy free butter and blend until a paste consistency.

peanut butter tart

Layer this over the crumb layer and press onto the sides of the tart tin. For the raspberry jam, follow my recipe here – for how to make my set coulis.

peanut butter tart

If you don’t want to make your own jam layer. You can simply use 2 tbsp store bought raspberry jam and microwave it for 30-60 sec until it reaches a looser consistency. And simply spread it over the chocolate layer.

Do you need the chocolate layer?

For this vegan peanut butter and chocolate tart, I find the chocolate layer completely elevates the dessert. It adds another depth of flavour and is almost like the consistency of a brownie. Which combines beautifully with the peanut butter mousse and the sweetness of the jam.

peanut butter tart

Place in the fridge while you make the peanut butter tofu filling.

For the vegan tart filling, we’ll be making the peanut butter mousse. To start, combine the firm, silken tofu, vegan cream cheese, cornflour, sugar and smooth peanut butter into a blender (mine) until smooth. Then dollop onto the jam layer and spread it evenly until it covers the jam layer.

peanut butter tart

Set in the fridge for 24hrs or in the freezer for 1-2hrs.

Decorate with fresh raspberries, pomegranate and chopped hazelnuts (optional), and your done! Slice and enjoy.

Easy vegan desserts no bake:

How to store 

You can simpy store this no-bake vegan tart in the fridge overnight, it shouldn’t be left outside at room temperature, as it tends to lose its stability and shape and therefore best to refrigerate.

After it has set, I wouldn’t recommend storing in the freezer to be eaten the next day, as it would be too solid and likely to have frosted over.

Looking for

  • No bake cheesecake without condensed milk
  • No bake cheesecake without sourcream
  • Easy cheesecake tart recipe
  • No bake cheesecake without gelatin
  • Vegan tart recipe
  • Cheesecake tart recipe
  • Vegan cheesecake tart recipe
  • Cheesecake tart recipe no bake
  • Cheesecake fridge tart recipe
  • Vegan cheesecake tart no bake

Then you’re in the right place as this recipe covers all of that.

Other cheesecake inspired recipes:

The Greatest Vegan and Soy Free Cheesecake
Vegan S’mores Cheesecake

peanut butter tart ingredients
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5 from 2 votes

Peanut butter and jam tart

This layered vegan tart is composed of a light smooth peanut butter cheesecake mousse. Layered upon a refreshing raspberry jam. A buttery biscuit base and a thin decadent chocolate layer. And of course topped with fresh raspberries and pomegranate for balance and texture. This vegan peanut butter and jam tart has it all.
Course Dessert
Cuisine Vegan
Keyword dairy free, gluten free
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 440kcal


  • Tart tin
  • Blender


Tart crust

  • 170 g Vegan digestive biscuits (and gluten free)
  • 75 g Vegan butter

Chocolate layer

  • 100 g Vegan chocolate cookies (and gluten free)
  • 80 g Vegan butter

Raspberry Jam

  • 200 g Frozen/Fresh Raspberries (optional)
  • 2 tbsp Cornflour (optional)
  • 2 tbsp Caster sugar (optional)

Peanut Butter Mousse Filling

  • 365 g Silken firm tofu (1 packet)
  • 200 g Vegan cream cheese
  • 300 g Smooth peanut butter
  • 2 tbsp Cornflour
  • 100 g caster sugar


  • 200 g Fresh raspberries (2 supermarket packets)
  • 100 g Pomegranate
  • 1 tbsp Crushed hazelnuts (optional)


Tart Crust

  • Blend the plain biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture
    170 g Vegan digestive biscuits, 75 g Vegan butter
  • Transfer to prepared tart tin and pat down evenly using the flat bottom surface of a glass
  • For the chocolate layer, blend the cookies until fine crumb then dd the melted butter. Blend until it reaches a paste consistency.
    100 g Vegan chocolate cookies, 80 g Vegan butter
  • Spread paste over crumb layer and press into sides of tart tin until the whole bottom of the tin is covered.

Raspberry filling

  • For the raspberry jam you can follow the same steps as my soya free cheesecake set coulis layer. (Read post for more)
  • Essentially combine all jam ingredients to a pan stir continuously until thickens and set it aside for at least 5 mins before layering onto of chocolate layer. Set in the fridge while making mousse layer.
    200 g Frozen/Fresh Raspberries, 2 tbsp Cornflour, 2 tbsp Caster sugar
  • Read Notes below for alternative jam layer – that doesnt require you making it.

Peanut Butter Mousse Filling

  • Blend all ingredients until fully combined and smooth. Dollop onto jam layer and spread evenly around tart, ensuring jam layer is covered.
    365 g Silken firm tofu, 200 g Vegan cream cheese, 300 g Smooth peanut butter, 2 tbsp Cornflour, 100 g caster sugar
  • Set in the fridge for 24hrs or in the freezer for 1-2hrs


  • Once set decorate with raspberries, pomegranate and chopped hazelnuts.
    200 g Fresh raspberries, 100 g Pomegranate, 1 tbsp Crushed hazelnuts
  • Slice and enjoy!


There isn’t a particular need to make your own raspberry filling you can simply use raspberry jam- just warm up 2tbsp for 30 secs until slightly loose.

This peanut butter and raspberry jam tart recipe is so simple and so, so good. I highly recommend you give it a go. It truly is a crowd pleaser.

I’d love to hear your thoughts on this easy vegan layered tart. Did you taste that reminisce of peanut butter jam and did it satisfy your peanut butter cravings?

If you have any recommendations for any other recipes you’d like to see, say a peanut butter tart, vegan cream tart or peanut butter chocolate dessert. Let me know by commenting below.

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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  1. 5 stars
    I love that you add a chocolate layer to the base, I hadn’t seen that before. And using pomegranate in the decoration looks so nice! Great ideas.

  2. 5 stars
    This article having so much of amazing information. Today I learned so many things in this blog post.

    Keep doing your awesome work

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