Chocolate and cheesecake together . . . calls for a happy dance! Make the crust first, and then add the filling and refrigerate— simple but oh, so succulent. This recipe is found in the “Delicious Desserts & Treats – Cookies, Brownies & Pies” section of the Trim Healthy Table Cookbook, page 406.
No-Bake Peanut Butter Cheesecake with Chocolate Crust
Description
Chocolate and cheesecake together . . . calls for a happy dance! Make the crust first, and then add the filling and refrigerate— simple but oh, so succulent. This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 406.
For the No-Bake Chocolate Crust
For the Filling
Instructions
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Make the crust. Put the peanuts, cocoa powder, salt, and sweetener into a food processor. Pulse until well combined and the nuts are finely chopped but not like flour. Pour the mixture into the bottom of a 9-inch round or an 8-inch square baking dish. Pour the melted butter into the mixture. Mix well, then flatten the mixture out so it covers the entire bottom of the dish. Refrigerate the crust.
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Make the filling. Put the nut milk in a small saucepan and sprinkle on the gelatin. Set aside for a couple minutes so the gelatin can dissolve.
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Put the cream cheese, peanut butter, peanut flour, salt, and sweeteners in the food processor and process well until smooth. Heat the gelatin/milk mixture over medium heat until it comes to a simmer, then immediately take it off the heat and pour into the processor. Process well for a minute or so.
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Scrape the filling onto the crust and refrigerate again for a couple of hours until set.
