NO-BAKE VEGAN PEANUT BUTTER & CHOCOLATE CHEESECAKE

Here’s another confession: we don’t care for cheesecake either. Nothing against it, but we feel it’s way too rich and heavy and quite honestly, knowing the amount of cream cheese, sugar and eggs that most recipes call for, makes it hard to really enjoy it.

At this point you probably must be thinking that what we just said makes no sense at all. I mean, we are, after all, sharing a recipe for peanut butter and chocolate cheesecake!

INGREDIENTS

• 1 lb cinnamon graham crackers or 3 cups of graham cracker crumbs
• 1 1/2 tbsp coconut oil, melted
• 3 – 8oz packages of Go Veggie! Plain Cream Cheese Alternative
• 2 – 12.3oz packs shelf-stable lite firm silken tofu
• 1/2 cup all natural crunchy peanut butter
• 1/4 cup plus 2 tbsp sugar
• 1 cup vegan chocolate chunks (we used Enjoy Life )
• 3 tbsp sugar
• 3 tbsp unsweetened cocoa powder
• 3/4 cup vegan mini chocolate chips ( We used Enjoy Life)

INSTRUCTIONS

1. Place graham crackers in the food processor. Pulse until they turn into fine crumbs. Set aside 1 1/4 cups Add melted coconut oil to the crumbs in the food processor and pulse to 5mix well. Press onto bottom of a 9-inch springform pan, making sure it comes up the sides and place it in the freezer until ready to use
2. Combine non-dairy cream cheese and tofu in the food processor and mix until well incorporated. Take half of the mixture and set it aside
3. ..............................................................
4. ....................................................................

Full Instructions : Click Here 

Share this post