Chocolate Peanut Butter Pretzel Cheesecake Bites (gluten-free)




  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 1/4 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!