No Bake Peanut Butter Chocolate Cheesecake

Disclaimer: This post is sponsored by House Foods. 

A few weeks ago I tried House Food’s chocolate pudding recipe with Elara and that inspired me to come up with my own recipe using a similar technique! Here is an eggless no-bake chocolate peanut butter cheesecake! It’s so easy it’s almost a non-recipe to be honest. I used House Foods Medium Firm tofu since it’s softer and easy to blend, but will hold the structure once refrigerated.

I usually use cornstarch as an egg replacer in baked cheesecakes, but for a quick no-bake version (which is perfect for this insanely hot summer) tofu does a great job! Plus it’s a good-for-you substitute and adds a punch of protein and calcium to this cheesecake.

This chocolate peanut butter cheesecake is super-rich and delicious! I added a thin layer of chocolate on top for texture and it is ridiculously good! Also, this a good recipe to make with the kids, since a few simple steps.

If you make this recipe be sure to tag me @milkandcardamom on social media!

No Bake Peanut Butter Chocolate Cheesecake

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• Author: Milk and Cardamom
• Total Time: 14 minutes
• Yield: 9 1x
• Diet: Vegetarian

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Description

Creamy no-bake chocolate peanut butter cheesecake that is eggless and made with tofu! Makes one 9 inch cheesecake

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Ingredients

Units USM Scale 1x2x3x

GRAHAM CRACKER CRUST

• 2 cups crushed graham crackers
• 2 tbsp granulated sugar
• 1/2 cup unsalted butter, melted

CHEESECAKE

• 8 oz cream cheese, softened
• 8 oz House Foods Medium Firm Tofu
• 1 1/3 cup (8 oz) milk chocolate, melted
• 1/4 cup milk
• 1/2 cup sugar
• 1/2 cup smooth peanut butter
• 1/4 tsp salt
• 1/2 cup milk chocolate, melted (optional)

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Instructions

1. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the crumbs into the bottom of a 9-inch springform pan into a tight even layer. Refrigerate until ready to use.
2. In a blender, add cream cheese, House Foods Medium Firm Tofu, melted milk chocolate, milk, sugar, peanut butter, and salt. Blend until completely smooth. Pour the mixture into the springform pan over the graham cracker crust. Use a spatula to smooth the mixture into an even layer and tap the pan on the counter a couple of times to get rid of any air bubbles. Refrigerate for at least 4 hours or until set. Top with melted chocolate and enjoy!

• Prep Time: 13 mins
• Cook Time: 1 min
• Category: Dessert
• Cuisine: American

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