Chocolate And Peanut Butter Swirl Cheesecake Vegan Version Recipes

VEGAN PEANUT BUTTER CHOCOLATE CHEESECAKE

Vegan Peanut Butter Chocolate Cheesecake image

This no-bake vegan chocolate peanut butter cheesecake is a healthy and decadent dessert! It's gluten-free, dairy-free, vegan, and paleo-friendly!

Provided by Laura

Categories Dessert

Time 2h15m

Number Of Ingredients 17

Ingredients

½ cup raw pecans
½ cup dates (pitted (don't forget to remove the pits)!!)
1 ½ TBS unsweetened cocoa powder
2 TBS unsweetened, shredded coconut
1 TBS honey or pure maple syrup
¼ tsp sea salt
1 cup roasted, unsalted cashews (soaked for at least 1 hour)
6 TBS pure maple syrup
¼ cup coconut oil (melted)
¼ cup unsweetened chocolate (or semi-sweet chocolate chips, melted)
¼ cup creamy peanut butter
½ cup coconut cream
1 tsp pure vanilla extract
2 TBS unsweetened cocoa powder
¼ tsp sea salt
¼ cup semi-sweet chocolate chips
2 TBS creamy peanut butter

Steps:

First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.

Nutrition Facts : Calories 369 kcal, Carbohydrate 28 g, Protein 6.6 g, Fat 28.4 g, Fiber 3.8 g, Sugar 17.9 g, ServingSize 1 slice

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)

Chocolate and Peanut Butter Swirl Cheesecake (Vegan Version) image

This is a truly decadent version of an omni taste sensation. I was so happy that this recipe tasted so good because I have been burnt before :) Well worth the effort!

Provided by KristinV

Categories Cheesecake

Time 1h25m

Yield 1 cheesecake

Number Of Ingredients 11

Ingredients

1 1/2 cups Oreo cookies, finely crushed
3 tablespoons vegan margarine, melted
300 g extra firm light silken tofu
220 g vegan cream cheese (Tofutti Better than Cream Cheese)
3/4 cup sugar
1/2 cup soymilk
100 g chocolate
5 tablespoons peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla
3 tablespoons cornflour

Steps:

To make the crust, grease a pie pan.
In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
For the Cheescake.
Preheat the oven to 180°C
Drain the tofu and put it and the cream cheese into your food processor. Blend until smooth.
Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate, peanut butter and crust) and process until completely smooth, about 3 more minutes.
Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients (be careful, it's easy to burn chocolate in the microwave). You can also melt it on the stove in a double boiler.
Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated. Pour the chocolate mixture into the pie crust.
Add the peanut butter to your remaining cream mixture and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.
Swirl the peanut butter mixture into the pie crust on top of the chocolate mixture layer and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).

PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE

PHILADELPHIA Chocolate-Peanut Butter Swirl Cheesecake image

The only thing better than peanut butter and chocolate? Peanut butter and chocolate swirled together in a dense, creamy cheesecake that serves 16.

Provided by My Food and Family

Categories Dairy

Time 4h55m

Yield 16 servings

Number Of Ingredients 8

Ingredients

20 vanilla creme-filled chocolate sandwich cookies, crushed
1/2 cup creamy peanut butter, melted, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
6 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 450, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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