Sweets

NO BAKE DRUMSTICK FROZEN CHEESECAKE

A perfect combination of chocolate and peanut butter with a creamy filling and crispy crust. This frozen dessert has become one of my family-favourites and hope it'll be yours too!

Prep Time15 minsTotal Time15 mins

Yield: 8 servings
INGREDIENTS
Crust
 2.50 cups Honey Graham Crumbs
  cup melted unsalted butter
 3 tbsp chunky peanut butter
Filling
 8 oz softened cream cheese
 ½ cup granulated sugar
 ½ cup peanut butter (either smooth or chunky)
 2 tsp pure vanilla extract
 4 egg replacer (I use Bob Red Mill Egg replacer)
 1 Large cool whip (1L) - defrosted in fridge for 1-2hrs
Optional Topping
 Chocolate sauce, crust crumb, chopped roasted peanuts

DIRECTIONS
1

Mix together ingredients for crust by hands until forms a crumble. Press the crust into the bottom of a 9 x 13 inch pan either using palms of hands or a cup. Optional- save 2-3 tbsp of crust for topping. Place pan with crust in the freezer to harden while making the filling.

2

Cream together cream cheese, sugar, peanut butter, vanilla until smooth and fluffy. Then add egg replacer and beat on medium high. Then fold in Cool Whip until smooth and creamy.

3

Pour filling over the crust and place back in the freezer. Once frozen, score the top of the filling into checkers and drizzle over optional chocolate sauce and crumb topping. Cover and freeze. Then allow to thaw for 10-15 mins before serving. Enjoy!

Ingredients

Yield: 8 servings
INGREDIENTS
Crust
 2.50 cups Honey Graham Crumbs
  cup melted unsalted butter
 3 tbsp chunky peanut butter
Filling
 8 oz softened cream cheese
 ½ cup granulated sugar
 ½ cup peanut butter (either smooth or chunky)
 2 tsp pure vanilla extract
 4 egg replacer (I use Bob Red Mill Egg replacer)
 1 Large cool whip (1L) - defrosted in fridge for 1-2hrs
Optional Topping
 Chocolate sauce, crust crumb, chopped roasted peanuts

Directions

DIRECTIONS
1

Mix together ingredients for crust by hands until forms a crumble. Press the crust into the bottom of a 9 x 13 inch pan either using palms of hands or a cup. Optional- save 2-3 tbsp of crust for topping. Place pan with crust in the freezer to harden while making the filling.

2

Cream together cream cheese, sugar, peanut butter, vanilla until smooth and fluffy. Then add egg replacer and beat on medium high. Then fold in Cool Whip until smooth and creamy.

3

Pour filling over the crust and place back in the freezer. Once frozen, score the top of the filling into checkers and drizzle over optional chocolate sauce and crumb topping. Cover and freeze. Then allow to thaw for 10-15 mins before serving. Enjoy!

No-Bake Drumstick frozen cheesecake

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