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


    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


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


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


    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


    © 2017 rachLmansfield. All rights reserved.