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Vegan Valentine’s Day Treat: Frozen Peanut Butter Chocolate Chip Cheesecake!

Are you looking for the perfect dairy-free dessert for Valentine’s Day? Well, we got a great one for you today! This combination of peanut butter and chocolate will be irresistible! Even better, it’s low in sugar and cholesterol-free! Check out my recipe for frozen dairy-free peanut butter chocolate chip cheesecake!

Crust

1 3/4 cups finely-ground graham crackers (10 ounces of whole graham crackers)
3 tablespoons Organic Sugar In The Raw or Stevia In The Raw to taste
4 tablespoons Colavita extra virgin olive oil
1 tablespoon plain almond milk

Preheat oven to 350 degrees and lightly coat a 9-inch pie plate with non-stick cooking spray.
In a mixing bowl, combine the graham crumbs and sweetener. Drizzle in the olive oil. Use a spoon to blend the mixture thoroughly to moisten the crumbs; next, slowly add the almond milk and stir again to form a loose mixture. It should not be a tight ball like a flour crust.
Place crumb mixture in the pie plate. Press crumbs into the sides of the plate first then evenly press across the bottom. Bake for 8 to 10 minutes until firm and slightly golden. Allow the crust cool before filling. Makes a 9-inch crust.

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Filling

1 pint vanilla sugar-free dairy-free frozen dessert (such as So Delicious sugar-free Vanilla)
1 package dairy-free cream cheese
¼ cup unsweetened peanut butter (you can also use cashew or almond butter)
½ cup Organic Sugar In The Raw or Stevia In The Raw to taste
1 cup sugar-free vegan chocolate chips (such as Lily’s)
1 tsp vanilla extract

Cream together cream cheese with sweetener. Add vanilla, peanut butter, and the pint of frozen dessert. Once combined, mix in chocolate chips. Pour into the crust and freeze overnight!

 

This quick and easy dessert is so rich and creamy. It’s the perfect treat for Valentine’s Day!

Michelle Harris is the host of the lifestyle television series, Alive & Well.

 

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