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No-Bake Vegan Chocolate Donut Cheesecake

Ingredients

Scale

For crust:

4 No Cow Dipped Chocolate Sprinkled Donut Bars, chopped

1/2 cup chocolate nut butter (chocolate almond butter works well!)

For cheesecake filling:

1 cup raw cashews

1/2 cup water 

12-ounces of lite firm tofu

1/4 cup granulated monk fruit

1/2 cup No Cow Vegan Chocolate Protein Powder

For topping:

Sugar-free chocolate chips

Sugar-free chocolate sprinkles

Instructions

Soak cashews in water for at least 30 minutes, then drain them. In a high-speed blender, combine cashews, tofu, monk fruit, and protein powder. Blend on HIGH until smooth and creamy. (I recommend using a Vitamix). Set aside.

Line an 8×8 baking pan dish with parchment paper and set aside. In a food processor, pulse chopped bars until crumbly. Add in nut butter and process until evenly combined. Press “crust” mixture into the prepared baking dish. Pour the filling mixture on top and spread until evenly distributed. Freeze for 30 minutes.

If topping with chocolate, microwave about a 1/2 cup of chocolate chips for 30 seconds. Stir and continue microwaving in 30-second intervals until fully melted. Let cool for at least 5 minutes. Remove cheesecake from the freezer and drizzle with chocolate. Sprinkle chocolate sprinkles on top. Place the dish back in the freezer for at least two hours to set.

When ready to serve, leave the dish out for ~5 minutes so that it is slightly softened and easier to slice into. Slice into 9 bars and serve cold!