No-bake Peanut Butter Cup Cheesecakes (vegan)

4.8 from 4 reviews




  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