Cooking with Pudding
Written by: Pudding
I love vegan cheesecake. Itâ€™s sweet, rich, and high-protein--without the cholesterol of traditional cheesecakes. My current favorite is this chocolate peanut butter cheesecake. The Greek gods only ate ambrosia because no one taught them a vegan cheesecake recipe. Donâ€™t make the same mistakes that Zeus did!
1) Use a premade Oreo Cookie Crust (easy)
2) Make your own.
1 1/2 cups fine graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted margarine
Mix crumbs and sugar. Stir in melted margarine. Line 9-inch pie pan with mixture and chill for 20 minutes.
1 tub Tofutti Cream Cheese (plain!)
1 lb. firm silken tofu
1/2 cup confectionerâ€™s sugar
5 tbsp. cocoa powder
1 tsp. vanilla extract
1/3 cup melted peanut butter
Blend cream cheese and tofu in food processor, scraping down sides, until thoroughly mixed. Add vanilla extract, cocoa powder, and confectionerâ€™s sugar. Process until the texture is smooth and uniform.
Place mixture in pie crust and bake at 250ÂºF for 20 minutes. Chill for at least 2 hours.
Once the filling sets, drizzle melted peanut butter over the cheesecake. Allow to cool. Serve and enjoy.
Pudding really likes desserts.
Nessa loves any kind of cheesecake.