Vegan Chocolate Peanut Butter Cheesecake

I get cravings for chocolate and peanut butter once in awhile. Ok, ok a little more than that. But anyways, these little gems would satisfy any sweet tooth!

So yummy and creamy! You must try this recipe out!

Chocolate Peanut Butter Cheesecake

Yields: 12 cupcakes

Ingredients

Crust:

1 1/2 cup graham cracker crumbs or any vegan cookie

1 tsp raw sugar

4 tbsp vegan butter, melted

Cheesecake:

1/2 block tofu

1/2 cup raw cashews*

lemon juice from half of a lemon

1/2 tsp sea salt

1/2 cup coconut milk or non dairy milk

1 1/2 tbsp nutrition yeast

1/2 cup raw sugar

2 tbsp tapioca flour

1/2 cup creamy peanut butter

1 tsp vanilla extract

Chocolate Topping:

1/2 cup vegan chocolate chips (Trader Joe's Brand)

1 tbsp vegan butter

*Boil your cashews for 15 minutes to soften.

Or just use a high grade blender.

Directions:

Preheat oven to 350F

1. For the crust: blend the crumbs, sugar, and melted butter until it resembles sand. Press in the bottom of the cupcake liners. Bake in the oven for 8 minutes.

2. Place all the ingredients in your blender. Blend until it's completely smooth.

3. Pour the cheesecake filling over the crust. Bake for 20 minutes or until just set. Chill.

* Top with a Chocolate. Or just enjoy them plain. Simple & Fast!

For the Chocolate Topping:

1. Melt in a microwave safe bowl chocolate and butter for 12 second intervals until melted and smooth.

2. Spread on top of cheesecakes. Chill. Enjoy!!

** For printed version of this recipe, please visit my etsy shop and get JPG file of this recipe!

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