Vegan Chocolate & Peanut Butter Cheesecake Cups

Vegan Chocolate & Peanut Butter Cheesecake Cups

I’m a peanut butter junkie. I also happen to be cheesecake obsessed (Salted Caramel Cheesecake & Vanilla Blueberry Cheesecake). So naturally a peanut butter cheesecake was bound to happen sooner or later (rather sooner!).

And since chocolate and peanut butter is a flavour match made in foodie heaven, I just had to combine the two in glorious vegan peanut butter cup style cheese(cup)cakes.

They’re perfect little portions. But don’t be fooled, taking seconds is highly recommended.

Vegan Chocolate & Peanut Butter Cheesecake Cups Vegan Chocolate & Peanut Butter Cheesecake Cups

Vegan Chocolate & Peanut Butter Cheesecake Cups
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Base:
  • ½ cup peanuts (roasted & salted)
  • ½ cup dates (roughly chopped)
  • 2 Tbsp coco powder (unsweetened)
  • 1 tsp coconut oil
  • Chocolate Layer:
  • 1 cup cashews (soaked)
  • ½ cup coconut cream (or solid part of coconut milk can)
  • 1 Tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ cup coco powder (unsweetened)
  • 2 Tbsp maple syrup
  • juice of ½ lemon
  • generous splash of plant-based milk
  • Peanut Butter Layer:
  • 1 cup cashews (soaked)
  • ½ cup coconut cream (or solid part of coconut milk can)
  • 1 Tbsp coconut oil
  • 1 tsp vanilla extract
  • ¾ cup peanut butter (unsweetened)
  • 2 Tbsp maple syrup
  • juice of ½ lemon
  • generous splash of plant-based milk
  • Ganache:
  • ½ cup coconut cream
  • dark chocolate
  • peanuts
Instructions
  1. Soak the cashews overnight or boil them on the hob and let them cool for 10 minutes.
  2. Add the peanuts, dates, coco powder and coconut oil to a blender or food processor and blitz until you have a sticky, crumbly consistency.
  3. Press the mixture in the cupcake moulds (silicon ones make it easier to remove the cheesecakes once ready). Alternatively you can use a cake tin, spring form or tin with removable bottom.
  4. For the chocolate layer combine the cashews, coconut cream, coconut oil (it's best to melt the coconut cream & oil first), vanilla extract, coco powder, maple syrup and lemon juice in a blender or food processor and blend until smooth. You can add a splash of plant-based milk to help it blend.
  5. Spread the mixture on top of the base layer and pop it in the fridge or freezer to set.
  6. For the peanut butter layer blend the cashews, coconut cream, coconut oil, vanilla extract, peanut butter, maple syrup and lemon juice until smooth. Again, you can add plant-based milk to help it blend.
  7. Spread the layer on top of the chocolate layer and pop it back in the fridge or freezer.
  8. For the ganache melt the coconut cream (using microwave or hob) and bring it to a boil. Take it off the heat and stir in dark chocolate pieces until you have a thick ganache.
  9. Drizzle it on the cheesecakes and sprinkle with peanuts.
  10. Let the cheesecakes set in fridge or freezer for 4 hours or overnight. If you use the freezer let the cupcakes defrost for 20 minutes before eating. Enjoy!

Vegan Chocolate & Peanut Butter Cheesecake Cups Vegan Chocolate & Peanut Butter Cheesecake Cups

 

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