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NO BAKE PEANUT BUTTER CHEESECAKE
VEGAN
INGREDIENTS
10 digestive cookies 50 gr vegan butter, melted 1 cup whipping cream, dairy-free ½ cup coconut sugar 300 gr cream cheese, dairy-free ½ cup peanut butter a handful of peanuts and cacao nibs (optional)
Add digestive cookies and melted butter to a food processor.
Pulse until finely chopped.
Press the mixture into a bottom of an 8-inch (20 cm) springform pan.
In a medium bowl, whip the cream to soft peaks.
Add coconut sugar
and cream cheese and beat for 2-3 minutes on medium-high speed until smooth and combined.
Add peanut butter to the mixture and beat until smooth and combined.
Spread the cheesecake filling evenly over the crust.
Spread the cheesecake filling evenly over the crust.
Top with unsalted peanuts and cacao nibs.
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