Best 3 Chocolate And Peanut Butter Swirl Cheesecake Vegan Version Recipes
Craving a delectable and guilt-free dessert? Look no further than the vegan chocolate and peanut butter swirl cheesecake. Combining the perfect balance of rich chocolate and creamy peanut butter, this cheesecake is a symphony of flavors that will tantalize your taste buds. Indulge in the velvety smooth texture of the cheesecake, swirled with luscious chocolate and peanut butter, all while enjoying the satisfaction of a healthier dessert option. Get ready to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
VEGAN PEANUT BUTTER CHOCOLATE CHEESECAKE
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
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)
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
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
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
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
Tips:
- For a richer cheesecake, use full-fat coconut milk instead of light coconut milk.
- Make sure the cream cheese is at room temperature before you start mixing it. This will help it blend smoothly with the other ingredients.
- Do not overmix the batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before slicing and serving. This will help it set properly.
Conclusion:
This vegan chocolate and peanut butter swirl cheesecake is a decadent and delicious dessert that is perfect for any occasion. It is made with a creamy cashew-based filling, a rich chocolate ganache, and a swirl of peanut butter. The cheesecake is baked in a water bath and then chilled for at least 4 hours before slicing and serving. This recipe is sure to impress your friends and family, and it is a great way to enjoy a vegan dessert that is both delicious and satisfying.
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