Vegan Peanut Butter Cup Cheesecake
Ingredients
The crust
-
10
ounces
crushed Oreo cookies
-
2
Tbsp
coconut oil
The filling
-
1 ½
cups
raw cashews (soaked in water 4-6 hours then drained)
-
1
large
lemon (juiced)
-
⅓
cup
coconut oil (melted)
-
⅔
cup
full-fat coconut milk
-
½
cup
maple syrup or agave nectar
-
⅓
cup
salted natural peanut butter
Chocolate ganache swirl
-
¾
cup
dairy-free semisweet chocolate chips
-
3
Tbsp
full-fat coconut milk (warmed to a simmer)
Toppings
-
18
pieces
mini dark chocolate peanut butter cups (chopped)
Instructions
- Preheat the oven to 350°F (176°C) and blend the Oreos in a food processor until fine.
- Mix the crushed Oreos with melted coconut oil and press the mixture into a muffin tin lined with parchment paper.
- Bake the crust for 5 minutes and then let it cool.
- Blend the soaked cashews, lemon juice, melted coconut oil, coconut milk, maple syrup, and peanut butter until smooth.
- Pour the filling over the cooled crust in the muffin tin.
- Prepare the ganache by heating coconut milk and mixing it with chocolate chips until smooth.
- Drizzle the ganache over the cheesecakes and swirl it with a toothpick.
- Top with chopped peanut butter cups and freeze until firm, at least 3 hours.
- To serve, gently pull the cheesecakes from the muffin tin and enjoy frozen or let soften slightly.
Nutrition Facts (estimated)
Servings
12 mini cakes
Calories
505
Total fat
35g
Total carbohydrates
45.9g
Total protein
6.3g
Sodium
122mg
Cholesterol
0mg
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