• chocolate / dairyfree / dessert / glutenfree / grainfree / raw / snacks / vegan / vegetarian

    No-Bake Peanut Butter Cup Cheesecakes (vegan)

    No-bake Peanut Butter Cup Cheesecakes (vegan)

    Vegan and Gluten-free No-Bake Peanut Butter Cup CheesecakesNo-bake Peanut Butter Cup Cheesecakes (vegan)

    I know we aren’t supposed to pick favorites, but like. These No-Bake Peanut Butter Cup Cheesecake have officially stolen my heart, sole and a large place in my gut because I went a little crazy on the taste testing (oops).

    If there is one combination I could live off of for forever it would be peanut butter and dark chocolate.

    Literally since I was younger, that that is all I wanted. My Mom used to take me to gymnastics when I was in kindergarten and I cannot tell you one thing we did in the class, but I can tell you I would get Reese’s Pieces every Thursday on the way home. It was the highlight of my day and the only way to even get me to go to gymnastics.

    Nothing has changed since I really started to workout more when I began blogging and baking a lot. I needed to move around a bit more in order to even eat all of the things I wanted to make. Yes, they are all “clean” and made with good ingredients but testing between 10-16 recipes a month definitely adds up quickly. Not to mention these aren’t exactly meals so it’s a lot of “extra eating” or in some cases, having No-Bake Peanut Butter Cup Cheesecakes for lunch when you can’t stop eating them.When I shared my first ever cheesecake recipe on here, I was shocked by how many of you loved it. The blueberry cheesecakes and pumpkin cheesecake bars were such a hit. They are all plant-based too and so easy to make (no oven necessary!).

    These No-Bake Peanut Butter Cup Cheesecakes are also vegan and grain-free. The crust is made with an almond flour base. I really think I go through a bag of Bob’s Red Mills Almond Flour a week. I use it for everything. Lately I have been using it as breading for Jord when making “chicken tenders” and he is obsessed. There are so many uses for it, it is a must have in your pantry.

    So let’s get to these cheesecakes ..

    WHAT YOU NEED

    cashews

    maple syrup

    coconut oil

    peanut butter

    almond milk

    vanilla

    dates

    almond flour

    peanuts

    dark chocolate chips

    QUICK NOTES

    • I do not recommend subbing another flour for this, the flavor of almond flour really compliments this recipe well
    • These freeze very well, so you can make in advance then just defrost in the fridge for a few hours before eating
    • Cashews add the best texture and flavor as well for the cheesecake filling. The color is also the most cheesecake-like 😉

    No-bake Peanut Butter Cup Cheesecakes (vegan)No-bake Peanut Butter Cup Cheesecakes (vegan)No-bake Peanut Butter Cup Cheesecakes (vegan)

    No-bake Peanut Butter Cup Cheesecakes (vegan)

    Prep Time 10 mins
    Cook Time 2 hours
    Total Time 2 hrs 10 mins
    Yields About 9 cheesecakes

    Ingredients

      Cheesecake Filling

      • 1.5 cups soaked cashews (I soak in warm water overnight but at least 3 hours works)
      • 2 tb maple syrup
      • 2 tablespoons coconut oil
      • 1/3 cup creamy peanut butter
      • 1/3 cup vanilla unsweetened almond milk
      • vanilla extract

      Crust

      • 10 pitted medjool dates
      • 1/2 cup almond flour
      • 1/2 cup peanuts

      Toppings

      • 1/3 cup unsalted peanuts
      • 1/3 cup dark chocolate chips

      Directions

      1. First strain the cashews
      2. Line a cupcake/muffin tray with liners
      3. First begin making the crust, in a food processor, pulse all crust ingredients together until a "dough" is formed, the ingredients should be well blended together
      4. Using a spoon, scoop about 2 tablespoons into each muffin tin and press down with your hand to form
      5. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the "cheesecake filling" ingredients in there
      6. Pulse together until it is a doughy, creamy consistency
      7. Add to each muffin tin and fill about ¾ way
      8. Add dark chocolate chips and peanuts on top of each "cheesecake"
      9. Cover with tin foil
      10. Pop in the refrigerator for about 2-3 hours or until firm

      by

      0.0 rating
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      xx, Rach

      No-bake Peanut Butter Cup Cheesecakes (vegan)

      Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    • Reply Bethany @ athletic avocado January 25, 2017 at 10:30 am

      How cute are these mini cheesecakes? You really can NEVER go wrong with the classic pb+chocolate combo!

      View Comment
    • Reply Crista January 26, 2017 at 4:05 am

      This looks amazing! Do you think I could go with regular dates instead of medjool?

      thanks! /crista xx

      View Comment
    • Reply Emily January 27, 2017 at 10:57 am

      I love how you do mini things; because they make eating them so much easier. 🙂 You could just pop one in while working.

      View Comment
    • Reply LouAnn Mallon February 6, 2017 at 11:16 am

      I can not do oil. Do I really need to add that or cam something else be substituted?

      View Comment
    • Reply Marisa February 14, 2017 at 6:09 pm

      These are currently in my fridge chilling. I tasted the filling and OMGEE YUM!I am so excited! 🙂 These are my valentine’s day treat for my pb-loving hubby! Thanks for being so creative and sharing this recipe, Rachel!

      View Comment
      • Reply Rachel February 15, 2017 at 3:31 pm

        YAY hope you love!!

        View Comment
        • Reply Marisa February 15, 2017 at 8:12 pm

          Rachel, these are amazing! My hubby loves them too. They taste even better the next day! Thanks again!

          View Comment
    • Reply Farin May 22, 2017 at 11:27 pm

      This looks amazing! Is there way to do it with actual cream cheese, you think? And for the crust, do you think something other than dates would work (I’m allergic), like plum or applesauce?

      View Comment
    • Reply Jennie June 13, 2017 at 3:17 pm

      Hello – I am so excited to make these next week. Would it be okay to use coconut milk in this for the topping to freeze better or does the almond milk work the same? Thank you so much!! I love making new recipes from your site every week. Currently binge eating your banana bread!!

      View Comment
    • Reply Melissa June 17, 2017 at 6:07 pm

      I’ve had these on the docket to make for a long time! Perfect desserts for Father’s Day tomorrow. I only had one cup of cashews so I added 1/2 cup of almond pulp (I swear that stuff is so handy) and they’re great!! Thanks Rachel!

      View Comment
    • Reply Melissa June 17, 2017 at 6:09 pm

      They deserve a rating too haha

      View Comment
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