No Bake Vegan Peanut Butter Cheesecake W/Chocolate swirl

Crust
10.0 serving Honey Maid (Nabisco) Graham Crackers - Honey - (8 crackers = 2 full cracker sheets)
8.0 tbsp Earth Balance Natural Buttery Spread
Filling
16.0 tbsp Better Than Cream Cheese (non-hydrogenated) [Tofutti]
3.0 cup Peanut Butter, smooth style, with salt
1.0 cup, unsifted Powdered Sugar
1.0 tsp Vanilla Extract
1.5 cup Silk Soy Milk, original
1.0 serving Justin's Chocolate Hazelnut Butter

Melt 8 TBSP of Earth Balance spread while crushing 20 graham crackers with rolling pin. Put crackers in bag to make easier and of course less messy. Use a spring form pan to pour crushed grahams into. Piur melted butter in and mix well, then push into bottom and sides of pan. Place pan in fridge while preparing filling. Open cream cheese and either let get to room temperature or nuke for 15 seconds in microwave. Mix Peanut butter, cheese and milk together then add powdered sugar 1/4 cup at a time. Once mixed well add vanilla and mix. Pour batter into crust and spread smooth, then drop chocolate hazelnut spread around top of cheesecake. Swirl with peanut butter knife or toothpick and then place back in fridge for a few hours to set and chill. Enjoy with a nice tall glass of silk soy or almond milk.

Serving Size: Makes 12 slices

Number of Servings: 12.0

Recipe submitted by SparkPeople user DOLLYMELISSA.