"Dreaming of these absolutely delicious Mini Chocolate Peanut Butter Cheesecakes!🍫🥜 Vegan, gluten free, and paleo for all the peeps, but you’d think they were the “real thing.”"
Gluten Free Mini Peanut Butter Chocolate Cheesecakes
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A Note from Feedfeed
Chocolate and peanut butter are the perfect pair in these mini vegan cheesecakes.
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Recipe Card
Crust
ingredients
- 1 cup packed medjool dates
- 1 cup walnut halves
- 3 tablespoons cacao or cocoa
- Pinch salt
Filling
ingredients
- 1 1/2 cups slightly heaping raw cashews, soaked in boiling water for 30minutes, or 8 hours overnight in water
- 1/3 cup maple syrup
- 1/4 cup refined coconut oil, melted and cooled slightly
- 1/2 cup coconut cream or solid part of chilled full-fat coconut milk
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup cocoa or cacao
- 1/2 cup runny, natural peanut butter
Topping
ingredients
- 50 grams chocolate
- 2 tablespoons crust mixture, set aside
Method
Step 1
Place dates into a blender or food processor and blend until they form small sticky bits. Add walnuts and blend again until fully combined and walnuts are in small pieces. Add cocao/cacoa and salt and blend until loose dough forms (see photo above for reference) and you’re able to roll some of it into a ball using your fingers. Set aside 2 Tbs of mixture for topping the cheesecakes later in a small bowl.
Step 2
Line a standard size 12-muffin pan with cupcake liners. Add 1 slightly heaping tablespoon of crust mixture per cupcake liner. Press mixture to the edges of the liner using your fingers and press down so it’s packed. Place in freezer to firm up.
Step 3
Add all filling ingredients except peanut butter and cocoa/cocao to a blender or food processor - if using the same one as you did to make the crust, no need to rinse before hand. Blend until very smooth. If you want to save time and not make 2 layers in the cheesecakes, feel free to add peanut butter and cocoa/cacao. It may take up to 10 minutes to make filling smooth if using a food processor. If you are making layers in the cheesecake, remove 1 cup of filling and pour into a small bowl. Add cacao/cocoa and optional hot chocolate/latte mix to blender and blend until combined. Scrape out of blender into another bowl and add the removed 1 cup of filling back to blender and add peanut butter. Blend until combined.
Step 4
Remove muffin pan from freezer and add 2 Tbs of cocoa/cacao mixture to each cupcake liner and smooth out to the edges. Top with about 1 ½ Tbs of peanut butter filling and smooth out the top and to the edges. If you chose to go the no-layer route, scoop about a scant ¼-cup of filling mixture to each liner and smooth out the top. Gently bang pan on container to get out air bubbles. Cover with plastic wrap and freeze for about 4 - 6 hours.
Step 5
Once set, if you choose to cover with melted chocolate, microwave chopped chocolate in 15-second intervals and stirring in between each interval. Drizzle over top of cheesecakes and sprinkle with leftover crust.
Step 6
Cheesecakes can be stored in a container in the freezer and eaten frozen, or removed 10 minutes to slightly thaw before eating.