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Peanut Butter Cup Cheesecakes

Decadent Peanut Butter Cup Cheesecakes Made Easy

Indulge in these No-Bake Peanut Butter Cup Cheesecakes, a vegan and gluten-free treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 3 hours
Total Time 3 hours 35 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 18 cookies Crushed Oreo Cookies Look for gluten-free varieties if needed.
  • 4 tablespoons Coconut Oil Melted vegan butter can be a substitution.
For the Filling
  • 2 cups Raw Cashews Soak for 4-6 hours before use.
  • 1/4 cup Lemon Juice Juice from 1 large lemon.
  • 4 tablespoons Coconut Oil (melted)
  • 1 cup Full-Fat Coconut Milk Use cream from the top for a denser result.
  • 1/3 cup Maple Syrup or Agave Nectar Honey can substitute for non-vegan options.
  • 1/2 cup Salted Natural Peanut Butter Both creamy and crunchy versions can be used.
For the Ganache
  • 1 cup Dairy-Free Semisweet Chocolate Chips
For Garnishing
  • 12 pieces Mini Dark Chocolate Peanut Butter Cups Chopped for garnish.

Equipment

  • Muffin tin
  • Food Processor
  • High-speed blender
  • Small saucepan

Method
 

Prepare Oreo Crust
  1. Preheat your oven to 350°F (176°C). Blend the crushed Oreo cookies until they resemble a fine meal and combine with melted coconut oil until wet sand texture.
Shape Crust
  1. Line a muffin tin with parchment paper or liners. Press the crust mixture into the bottom of each muffin slot tightly.
Bake Crust
  1. Bake the crusts for about 5 minutes. Remove from oven and let cool completely in the tin.
Make Filling
  1. In a blender, combine soaked cashews, lemon juice, melted coconut oil, coconut milk, maple syrup, and peanut butter. Blend until smooth.
Pour Filling
  1. Evenly distribute filling over crusts, filling each cavity almost to the top and gently tapping to remove air bubbles.
Prepare Ganache
  1. Heat coconut milk until simmering and pour over chocolate chips. Let sit for 3 minutes, then stir until smooth.
Garnish
  1. Drizzle ganache over each cheesecake and top with chopped chocolate peanut butter cups.
Freeze
  1. Cover muffin tin loosely with plastic wrap and freeze for at least 3 hours.
Serve
  1. Release cheesecakes from the muffin tin and serve chilled or let sit at room temperature for a few minutes.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure cashews are soaked well for a creamy filling. Adjust sweetness to your liking and pack the crust tightly for best results. Freeze for optimal texture before serving.

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