This No-Bake Peanut Butter Tofu Cheesecake is a creamy, indulgent treat that combines the rich flavors of peanut butter with the smoothness of tofu. Cashews and coconut cream add an extra layer of richness, making it ultra-satisfying. The cookie crust gives a delightful crunch, complementing the silky peanut butter filling. It’s a perfect dessert for peanut butter lovers looking for a plant-based, no-fuss option.
Ingredients
The Crust
1 ½ cups Vegan Chocolate Cookie Crumbs
5 Tablespoons melted Coconut Oil or Vegan Butter
2 Tablespoons Maple Syrup or Agave Nectar
The Filling
14 oz Block of Extra Firm Tofu
1 ½ cups Natural Peanut Butter (smooth and creamy)
1 cup soaked Cashews (soaked for 4 hours or overnight, then drained)
½ cup Coconut Cream (the thick part on top of a chilled can of coconut milk)
⅓ cup Agave Nectar or Maple Syrup
1 tsp Vanilla Extract
Pinch of Salt
Topping (optional but so much better with it)
Melted Dark Chocolate or Vegan Chocolate Chips
Crushed Peanuts or Peanut Butter drizzle
Instructions
In a bowl, mix the cookie crumbs, melted coconut oil (or vegan butter), and the 2 Tablespoons of agave nectar until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Place in the freezer while preparing the filling.
In a blender or food processor, combine the extra firm tofu, peanut butter, soaked cashews, coconut cream, agave nectar, vanilla extract, and a pinch of salt.
Blend until the mixture is smooth and creamy. Make sure there are no lumps.
Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula.
Place in the freezer for at least 4 hours, or until the cheesecake is firm and set.
Lightly press the peanuts into the cheesecake around the edges of the pan. Top with melted dark chocolate, and a drizzle of peanut butter (optional, but recommended).
Remove the cheesecake from the springform pan and let it sit at room temperature for about 10-15 minutes, if too solid, before slicing.
Store any leftovers in the refrigerator for up to 5 days, or freeze for longer storage.
Note: you can also use graham cracker crumbs for a lighter crust flavor.
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