Description
Creamy no-bake chocolate peanut butter cheesecake that is eggless and made with tofu! Makes one 9 inch cheesecake
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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
