Chocolate-Peanut Butter Cheesecake

Name: Chocolate-Peanut Butter Cheesecake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 2 tablespoons nondairy milk; Chocolate Curls (below), for garnish (optional); ¾ cup natural sugar; ¼ cup unsweetened cocoa powder; 8 ounces silken tofu, drained; ½ cup creamy peanut butter, at room temperature; 3 tablespoons vegan butter, melted; 16 ounces vegan cream cheese, purchased or homemade; 1½ cups crushed vegan chocolate cookies

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
2 hr 30

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

If I had to name a favorite dessert combination, chocolate and peanut butter would be at the top of the list. For the best results, this recipe requires a 7-inch springform pan and a 6-quart slow cooker. For a gluten-free cheesecake, use gluten-free chocolate cookies.

Ingredients

1½ cups crushed vegan chocolate cookies
3 tablespoons vegan butter, melted
16

Dessert
Cake
Gluten-free
Vegan

Method

Place a rack, trivet, or a ring of crumpled aluminum foil inside the cooker. Lightly oil a 7-inch springform pan that will fit in the cooker. Place it on a sheet of aluminum foil and bring up the sides of the foil to prevent leakage.
To make the crust, combine the chocolate crumbs and melted vegan butter in a bowl, stirring with a fork to moisten. Spread the cr