Vegan Peanut Butter Chocolate Cheesecake
- 1 12.3-ounce package extra firm light silken tofu
- 1 8-ounce package Tofutti Better than Cream Cheese
- 3/4 cup sugar
- 1/2 cup vegan milk
- 1/4 or 1/3 lb. dark chocolate Note that after two or three chocolate cheesecakes, we would recommend reducing the amount of chocolate – our original recommendation was 1 lb. but that really makes it too rich and overwhelming.
- 5 Tbsp. peanut butter
- 2 Tbsp. lemon juice
- 1 tsp. vanilla
- 3 Tbsp. cornstarch
- 1 prepared graham cracker crust, vegan
Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti 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 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. You can also melt it on the stove in a double boiler.
Pour half of your blended cream into a separate 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.
Pour 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).