Chocolate Peanut Butter Pretzel Cheesecake Bites (gluten-free)

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Yields 20-24 bites


    Pretzel crust

    • 2 cups Glutino Pretzel sticks
    • 1 stick of butter or coconut oil (melted)

    Cheesecake Filling

    • 1.5 cups soaked cashews (I soak in warm water overnight but at least 3 hours works then strain)
    • 2 tablespoons liquid coconut oil
    • 1 tablespoon cacao powder
    • 1/3 cup creamy peanut butter
    • 1/3 cup vanilla unsweetened almond milk
    • 1/3 cup water
    • 1 teaspoon vanilla extract


    • 1/3 cup unsalted peanuts
    • 1/4 cup cacao nibs
    • 1/4 cup pretzel sticks


    1. Preheat oven to 350 degrees and line a mini muffin tray with liners
    2. In a food processor add pretzels and pulse until broken into pieces (almost flour-like)
    3. Add to a bowl with melted butter and mix to combine (if too liquidy make more pretzel flour)
    4. Fill each muffin tin about ¼ way (about 1 teaspoon each)
    5. Bake in the oven for 12-15 minutes or until just golden on top on each crust
    6. While the pretzel crusts bake, begin making the cheesecake
    7. Add cashews, coconut oil, cacao powder, peanut butter, almond milk, water and vanilla to food processor and blend until creamy and well combined
    8. When you take the pretzel crusts out of the oven, press down each crust to flatten it as it will rise a bit in oven (I used the top to my Swell Bottle! get crafty)
    9. Top each crust with the cheesecake filling, add toppings and pop in freezer for about 30 minutes or until the cheesecakes set
    10. *Will keep in fridge for about a week or freezer for a couple of months!


    © 2017 rachLmansfield. All rights reserved.