No-Bake Chocolate Peanut Butter Cheesecake
Ingredients
For the crust:
1/2 cup Country Crock® Plant Butter
Sticks with Avocado Oil
1 1/2 cups graham cracker crumbs
For chocolate ganache:
1 stick Country Crock® Plant Butter
Sticks with Avocado Oil
1 cup semisweet chocolate chips
For the cheesecake filling:
2 (8 ounce) packages dairy-free cream cheese, room temperature
1 cup peanut butter
1/2 cup Country Crock® Plant Cream
1 cup powdered sugar
1 tablespoon vanilla extract
Directions
Grease a 9 inch pie dish with Country Crock® Plant Butter and set aside.
In a medium bowl, add graham crumbs and pour in melted Country Crock® Plant Butter, mix thoroughly.
Add crust to the greased pie dish and press the crust firmly to the bottom and the sides of the pie dish, refrigerate while the filling is made.
In an electric mixture, beat the cream cheese until smooth and creamy.
Add in the powdered sugar and continue beating until fully incorporated.
Now mix in peanut butter, vanilla extract and Country Crock® Plant Cream, beat until completely smooth and creamy.
Pour cheesecake filling into the prepared crust pan and refrigerate for 5-6 hours or overnight.
On a medium heat, add Country Crock® Plant Butter cubes and chocolate to a pan, stir continuously to make chocolate ganache.
Spread the chocolate ganache on top of the chilled cheesecake evenly, and refrigerate the dish again for at least 1 hour before serving.
Slice the cake, serve and enjoy!
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