(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.
In seasonal sweets like No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.
Visit CountryCrock.com for more delectable holiday dessert ideas.
No-Bake Chocolate Peanut Butter Cheesecake
Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8
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
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
