Chocolate Peanut Butter "BUTTERFINGER" Cheesecake
Welp. I cant believe im saying this --- but this might be my favorite cheesecake to date. And that might have something to do with that is also THE EASIEST!!!!! No soaking cashews, no oven, no coconut milk....just quick and easy goodness.
Does It get any better than a chocolate/pb combo with a chocolate peanut butter crust? Hmmm.... nothing rings a bell.
The cheesecake you wont be able to get enough of is HERE. Cant wait for you to try this!
Large Food Processor
8" Round Cake Pan
Serves: 8-10 (depending on slicing)
I n g r e d i e n t s
1 cup brown rice cereal crisps ( I used this brand )
10 medjool dates, de-pitt ( make sure they are soft ones)
3 tbsp cacao powder
3 tbsp peanut butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/4 tsp sea salt
1.5 cups unsweetened plain plant-based yogurt ( I only tested this with Foragers cashew yogurt)
3/4 cup peanut butter ( runny)
1/4 cup coconut oil, melted
1/4 cup maple syrup
1.5 tsp vanilla
1/2 tsp sea salt
1/4 cup chocolate chips
2 tsp coconut oil, melted
D i r e c t i o n s
Line a 8” round cake pan with parchment paper. Set aside.
Add your brown rice crisps to a large food processor and pulse about 30 seconds. Now add in all other crust ingredients and process until a sticky chocolate “crust” forms.
Scoop out your crust into your cake pan. Using your hands, press crust into bottom of cake pan, ensuring It is one even layer. I like to press the crust a tad up the sides of the cake pan as well to give the perfect crust look and hold. If you have extra save It to top the cheesecake or swirl into your batter like I did!
When complete, place crust in the freezer.
Rinse out your food processor and wipe dry. Add all of your cheesecake filling ingredients into processor and process on high until one cohesive mixture forms. Taste and adjust — if you want sweeter just keep adding a tbsp of maple syrup at a time.
When ready pour your batter right over your crust and smooth out with a spatula.
Optional Chocolate Swirl: In a small bowl add your chocolate chips and melted coconut oil, and stir. Microwave in increments of 20 seconds stirring in between each session. When completely melted drizzle on top of your cheesecake and with a toothpick / chopstick/ fork swirl the chocolate into the cheesecake.
Cover tightly with seran wrap and freeze cheesecake for a minimum of 3 hours. When ready to serve thaw on counter for 30 minutes or until a fork easily pierces through.
Slice and serve! Store leftovers sealed in the freezer.