Cooking with Pudding

Written by: Pudding

I love vegan cheesecake. It’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. Don’t make the same mistakes that Zeus did!

Crust

Either:

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.

Filling

1 tub Tofutti Cream Cheese (plain!)

1 lb. firm silken tofu

1/2 cup confectioner’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 confectioner’s sugar. Process until the texture is smooth and uniform.

Place mixture in pie crust and bake at 250ºF 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.

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Pudding really likes desserts.

Nessa loves any kind of cheesecake.

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