Vegan Peanut Butter Cheesecake
Sweet and decadent vegan peanut butter cheesecake made with Go Max Go's Cleo bars and drizzled with chocolate for the ultimate vegan dessert.
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Servings: 16 mini cheesecakes
Calories: 63kcal
Ingredients
Crust
- 1 cup chocolate wafer cookies
- 1 tablespoon vegan butter, melted (I used Earth Balance)
Peanut Butter Cheesecake Filling
- 1 8 oz container vegan cream cheese (I used Tofutti)
- 6 oz extra firm SILKEN tofu
- ¼ cup + 2 tablespoon granulated sugar
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Toppings
- 2 Cleo's Candy Bars, chopped
- ¼ cup chocolate, melted
Instructions
- Preheat the oven to 350F. Lightly spray a mini muffin tin with cooking oil and set aside.
- In a food processor blend cookies until they are a fine crumb. With the motor still running, add the vegan butter and blend until fully incorporated. The cookie crumbs should sticks together when pressed. Spoon the cookie crumbs into the mini muffin tin and press down firmly.
- To make the filling combine all the ingredients in the food processor and blend until smooth, scraping down the sides as necessary. Pipe or spoon the filling over crusts, filling each muffin mold to the top. Bake for 10-13 minutes until cheesecake is mostly firm.
- Remove cheesecakes from the oven and place in the refrigerator or freezer to harden before removing from muffin molds.
- Top with chopped Cleo's Peanut Butter Cups and melted chocolate. Serve chilled.
Nutrition
Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 53mg | Sugar: 5g | Vitamin A: 35IU | Calcium: 6mg | Iron: 0.3mg