Chocolate Peanut Butter Cheesecake Bites
These vegan, double layered cheesecake squares are super easy to whip up and turn out to be a fancy, decadent, crowd-pleasing treats.
Servings: 9 squares
Equipment
- blender
- square baking dish, 8-9"
- hand or stand mixer
- large mixing bowl
Ingredients
Crust
- 1 ½ cups crushed graham crackers (about 1 package, standard)
- 5 tablespoon vegan butter melted
- 2 tablespoon maple or agave syrup
Filling
- 1 cup silken tofu room temperature
- ⅔ cup peanut butter softened
- 16 oz vegan cream cheese plain - 2 standard containers
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon all purpose flour
- 1 cup sugar
- 4 tablespoon cocoa powder unsweetened
Topping
- ⅓ cup peanut butter melted
Also
- vegan butter for greasing dish
Instructions
Crust
- Preheat oven to 375 degrees. Grease a 8 or 9 inche square baking dish with vegan butter.
- In a large mixing bowl, combine your graham cracker crumbs, melted butter and agave or maple syrup. toss until combined and grahams become soft. Pour the graham mixture into your baking dish and pat down very well to secure and create a crust.
- Bake the crust for 10 minutes at 375 degrees. Remove when finished and set aside. Start on your filling, whil the crust is baking...
Filling
- Add the silken tofu and softened peanut butter to a blender. Blend on low until smooth. You basically want to smooth out the tofu here, and the peanut butter is helping you do that. This step is not crucial, but definitely helps for a smooth texture.
- In the same large mixing bowl used for the crust (rinse and dry) add the cream cheese, vanilla, salt, sugar and flour. Using a hand mixer, beat for thirty seconds to smooth a bit. Then scoop in the tofu/peanut butter mixture and continue whipping until your filling is nice and smooth and fluffy.
- By now, your crust should be just about out of the oven. You can carefully pour about half to two-thirds of the peanut butter cheesecake mixture into the baking dish - over top the crust. Smooth carefully, so as not to disturb the crust.
- Next, add the cocoa powder to the remaining cheesecake filling - still left in the mixing bowl. Whip until smooth, using the mixer. Scoop that chocolate layer over top the peanut butter layer and smooth.
Topping
- Drizzle your melted peanut butter right over top the chocolate layer and swirl to create a pretty pattern.
Bake
- Reduce oven temperature to 325.
- Place the cheesecake in the oven and bake at 325 for about 45 minutes. When the cheesecake is done, the edges will be fluffy and start to pull away from the pan, yet the overall texture will still look slightly jiggly. Don't worry, it firms up when cooled.
- Chill in the fridge at least four hours before slicing and serving. Overnight works best.
Nutrition Estimate
Calories: 522kcal | Carbohydrates: 47g | Protein: 13g | Fat: 35g | Saturated Fat: 9g | Sodium: 500mg | Potassium: 285mg | Fiber: 6g | Sugar: 32g | Vitamin A: 238IU | Calcium: 64mg | Iron: 2mg