Triple Stack Cheesecake Cupcakes

This no bake dessert is easy and tasty! This recipe makes 24 cupcakes. Cut the recipe in half for less. You can also freeze left over cupcakes for up to 3 months. They also taste great as a frozen treat.

Makes: 24 cupcakes

Prep/Cook Time: 45 minutes

You will need two 12-cup cupcake tins and 24 cupcake liners.

Ingredients

2 packs 5.6 ounce Schar honey graham

2 8oz Daiya original cream cheese (room temperature)

1 cup unsalted vegan butter

1 tbsp dairy free sour cream

1 tablespoon vanilla extract

1/2 cup white sugar

1/2 cup powered sugar

1/2 tsp salt

1 bag Enjoy Life chocolate chips

1 cup of peanut butter

Directions

1)Place cupcake liners in the cupcake tins.

2) Empty all graham crackers into blender. Blend until the graham crackers are a fine powder.

3) In a large mixing bowl melt butter. Mix in graham cracker powder until the melted butter is fully soaked in. This creates your base.

4) Evenly distribute the graham cracker crust into each cupcake liner. This measures out to be a little over 1 tablespoon per cupcake liner. Pat crust down firmly.

5) Place both cupcake tins in the refrigerator while you are mixing up the other ingredients.

6) In a large mixing bowl add cream cheese, sour cream, white sugar, powdered sugar, salt, and vanilla. Using a hand mixer, mix until ingredients are fully combined.

7) In a medium mixing bowl, place 1/2 cup of cheesecake mixture and combine 1/3 cup chocolate chips. Melt in microwave for 1 minute. Stir and microwave for additional 30 seconds or until chocolate chips are completely melted in with cream cheese. Stir and set aside. This creates chocolate cheesecake layer.

8) Remove cupcake tins from the refrigerator.

9)Evenly distribute the vanilla cheesecake filling into each cupcake each cupcake tin. Smooth down best as you can.

10) For the second layer, evenly distribute chocolate cheesecake mixture over the vanilla. Spread evenly the best you can.

11) In a medium mixing bowl add the rest of the bag of chocolate chips and peanut butter. Melt in microwave for 1 minute and stir. Microwave for additional 30 seconds or until chocolate chips are completely melted and mixed in with the peanut butter.

12) For the third and final layer, evenly distribute and spread the chocolate chip peanut butter mixture on top.

13) Refrigerate overnight. Refrigerate leftovers.

14) Enjoy!!!