Chocolate And Peanut Butter Swirl Cheesecake Vegan Version Recipes

NO-BAKE CHOCOLATE CHEESECAKES

Steps:

• Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
• Next add nuts, salt, and cocoa powder and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
• Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
• Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
• Add all filling ingredients to a blender (starting with the lesser amount of lemon juice and working your way up) and mix until very smooth - up to 2-3 minutes. If it won't come together, add a splash more coconut milk as the liquid should help it blend better.
• Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed, adding more maple for sweetness or lemon for tang.
• Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 4-6 hours depending on size of dish. Expedite this process by popping them into the freezer for 1-2 hours.
• Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
• Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)

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).

VEGAN PEANUT BUTTER CHOCOLATE CHEESECAKE

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.

PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE

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.