No-Bake Chocolate Peanut Butter Cheesecake

(Family Features) Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge with decadent treats.

In seasonal sweets like No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.

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No-Bake Chocolate Peanut Butter Cheesecake

Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8

Country Crock Plant Butter, for greasing

1 1/2 cups graham cracker crumbs
1/2 cup Country Crock Plant Butter, melted

2 packages (8 ounces each) dairy-free cream cheese, at room temperature
1 cup peanut butter
1 tablespoon vanilla extract
1/2 cup Country Crock Plant Cream
1 cup powdered sugar

Chocolate Ganache:
1 stick Country Crock Plant Butter, cubed
1 cup semi-sweet chocolate chips

Grease 9-inch pie dish with plant butter; set aside.

To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.

Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.

To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.

Add powdered sugar; beat until fully incorporated.

Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.

Pour filling into prepared crust and refrigerate 5-6 hours or overnight.

To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.

Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.


Source: Country Crock Plant Cream