Why Make This Recipe
If you love cheesecake and want a vegan twist, this Vegan Butterfinger Cheesecake is perfect for you! It’s rich, creamy, and has a delicious crunchy topping. It’s a delightful way to enjoy a classic dessert without any animal products.
How to Make The BEST Vegan Butterfinger Cheesecake
Ingredients
- 1 1/2 cups corn flake cereal (crushed)
- 1/4 cup maple syrup
- 2 tablespoons molasses
- 1/4 cup + 2 tablespoons creamy peanut butter
- 4 ounces vegan chocolate chips or chopped chocolate bar
- 9 ounces gluten-free graham crackers or cookies (crushed into crumbs)
- 1/3 cup vegan butter (melted)
- 1 8-ounce package vegan cream cheese
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 8-ounce container vegan whipped topping (thawed)
- 2 cups Homemade Vegan Butterfinger (chopped)
Directions
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Make The Butterfinger: Start by preparing your Homemade Vegan Butterfinger. Chop it into small pieces and set aside for later.
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Bake The Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted vegan butter, maple syrup, molasses, and 1/4 cup peanut butter. Press this mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
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Mix The Cheesecake Filling: In another bowl, beat the vegan cream cheese until smooth. Then, add in the 1/2 cup creamy peanut butter, vanilla extract, and powdered sugar. Mix until creamy and well combined. Gently fold in the vegan whipped topping and the chopped Homemade Vegan Butterfinger.
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Assemble: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
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Add Topping: Melt the vegan chocolate and drizzle it over the cheesecake.
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Chill: Refrigerate for at least four hours or overnight to let it set.
How to Serve The BEST Vegan Butterfinger Cheesecake
To serve, slice the cheesecake into pieces. You can add extra chopped Vegan Butterfinger and chocolate drizzle on top for an extra special touch. Serve it chilled for a refreshing dessert that your friends and family will love!
How to Store The BEST Vegan Butterfinger Cheesecake
Store any leftover cheesecake in an airtight container in the fridge. It’ll stay fresh for about five days. You can also freeze it for up to three months. For freezing, wrap individual pieces tightly in plastic wrap.
Tips to Make The BEST Vegan Butterfinger Cheesecake
- Make sure all your ingredients are at room temperature for the best texture.
- Use a food processor to crush graham crackers and corn flakes easily.
- For a chocolate crust, you can mix in cocoa powder with the graham cracker crumbs.
Variation
If you want a chocolatey twist, add cocoa powder to the crust mixture. You can also substitute almond butter or sunflower seed butter for a different flavor.
FAQs
Can I use regular cream cheese instead of vegan?
This recipe is designed for vegan cream cheese, but you can use regular cream cheese if you prefer.
How do I make this gluten-free?
Use gluten-free graham crackers or cookies, as mentioned in the ingredients.
Can I make this cheesecake in advance?
Yes! This cheesecake can be made a day ahead. Just make sure to store it in the refrigerator until you are ready to serve.
