Vegan Chocolate Peanut Butter Cheesecake
This is a great no-bake recipe; the catch is that you have to make it the night before or the morning of your dinner. I made it at 7:30am on a Friday morning and it wasn't quite frozen in time for dinner, but it was perfect for lunch the next day. That being said, my freezer isn't great, so that could have been the problem.
The best part about this cake is that it lasts for WEEKS.
8 oz vegan chocolate chocolate chip cookies (grahm crackers are fine too, but aren't always vegan)
1 stick of earth balance margarine
1 lb chocolate chips
1 half gallon of chocolate soy delicious (or other frozen chocolate dessert)
1 jar peanut butter
4 cups chocolate soy milk
How to prepare:
Grind down the chocolate cookies with a food processor (or by smashing). Melt margarine and mix with grinded cookies. Spread on the bottom of on large casserole dish or two pie plates.
Melt half of the chocolate chips and spread on top of cookie crumbs.
In a new bowl, stir together soy delicious, peanut butter and soy milk until smooth. Pour into dish with cookie mixture. Sprinkle with remaining chocolate chips.
Serve immediately. Sprinkle with powdered sugar (optional).