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Chocolate And Peanut Butter Swirl Cheesecake Vegan Version Recipe

Indulge in this decadent, plant-based twist on a classic! This vegan chocolate peanut butter swirl cheesecake is unbelievably creamy and rich, delivering the ultimate taste sensation without any compromise on flavor. Perfect for chocolate and peanut butter lovers, this recipe is surprisingly easy to make and well worth the effort. Get ready for a rich, creamy, and intensely flavorful dessert that will impress your friends and family!

Prep Time 30 mins
Cook Time 85 mins
Calories 3557.2 kcal
Protein 146g
Rating 5.0 (1 Reviews)
Chocolate And Peanut Butter Swirl Cheesecake Vegan Version

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate And Peanut Butter Swirl Cheesecake Vegan Version

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How to Make Chocolate And Peanut Butter Swirl Cheesecake Vegan Version

  1. **Make the Crust:** Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
  2. **Combine Crust Ingredients:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup vegan butter (melted), and 2 tablespoons granulated sugar. Mix until evenly moistened.
  3. **Press into Pan:** Press the crumb mixture firmly into the bottom of the prepared pie pan, creating an even crust.
  4. **Prepare the Cheesecake Filling:** Drain 14 oz firm silken tofu thoroughly. In a food processor, combine the tofu, 8 oz vegan cream cheese, ½ cup granulated sugar, and ¼ cup plant-based milk. Blend until completely smooth and creamy.
  5. **Add Flavor:** Add 1 teaspoon vanilla extract and a pinch of salt. Blend for another minute until well combined.
  6. **Chocolate Swirl:** Melt 4 oz vegan dark chocolate using a microwave or double boiler until smooth. Set aside.
  7. **Divide the Filling:** Divide the vegan cheesecake mixture in half. In one bowl, gently fold in the melted chocolate until fully combined. In the other bowl, add ¼ cup peanut butter and blend until smooth. You may adjust the amount of peanut butter to your liking
  8. **Layer and Swirl:** Pour half the chocolate cheesecake mixture into the prepared crust. Spoon the peanut butter cheesecake mixture on top of the chocolate layer and gently swirl the two mixtures together with a knife or toothpick.
  9. **Bake:** Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is just slightly jiggly. Do not overbake!
  10. **Cool and Chill:** Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
  11. **Serve and Enjoy:** Slice and serve chilled. Enjoy your delicious vegan chocolate peanut butter swirl cheesecake!

Nutrition Information (Approximate per serving)

Sodium

88 g

Sugar

1209g

Fat

298g

Carbs

161g

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Lactose Time To Make Course Preparation Desserts Vegan Vegetarian Cheesecake Dietary Egg Free Free Of Something 4 Hours Or Less