No Bake, Plant-Based Peanut Butter Cheesecake

No-bake (no stress)

{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.

No-Bake, Plant-Based Chocolate Peanut Butter Cheesecake

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

INGREDIENTS » Country Crock Plant Butter, for greasing

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

FILLING: » 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

INSTRUCTIONS • 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 Visit CountryCrock.com for more delectable holiday dessert ideas.