No Bake Peanut Butter Pie

• porcie: 12 servings
• celkový čas: 1 hour 10 minutes

Ingrediencie

18-20 (250 g) vegan chocolate sandwich cookies, crushed

1/3 cup (80 g) vegan butter or coconut oil, melted

24 ounces (720 g) vegan cream cheese, room temperature

1 cup (240 mL) vegan heavy cream or coconut cream, room temperature

1 cup (200 g) organic sugar

1 cup (240 g) creamy peanut butter, unsalted

1 tbsp vanilla extract

1/4 tsp sea salt

Toppings: vegan chocolate ganache, homemade vegan peanut butter cups, chocolate chips, crushed peanuts

Postup

Prep

Line an 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil.

Make the crust

In a food processor, pulse Oreo cookies until completely crushed. Then add in the vegan butter, and pulse until a sticky dough forms. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you make the filling.

Make the peanut butter pie filling:

In a large food processor, stand mixer with the whisk attachment, or large bowl with a hand mixer, cream together the cream cheese and heavy cream. Then add in the sugar, peanut butter, vanilla, and sea salt. Cream together again until smooth. Pour the peanut butter pie filling into the springform pan, and smooth the top.

Chill the peanut butter pie

Place the peanut butter pie into the freezer for 1-2 hours, or until set.

When ready to serve:

Prepare the chocolate ganache by whisking together all of the ganache ingredients. Set aside.

Remove the cheesecake from its pan:

Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.

Decorate and serve!

Pour the vegan ganache on top, and top with vegan peanut butter cups, crushed Oreo cookies, or chocolate chips. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.