Well now, I’m one crazy peanut butter fiend. Happen to have me a deep-seated love for cheesecake too (Salted Caramel Cheesecake & Vanilla Blueberry Cheesecake).
So, wouldn’t you know it, a peanut butter cheesecake was bound to come about sooner or later (I reckon sooner!).
Now let’s not forget that chocolate and peanut butter are a flavor pairing sent straight from foodie heaven.
So I went ahead and melded the two into some downright glorious vegan peanut butter cup style cheese(cup)cakes.
These darlin’s come in perfect little helpings. But don’t you go deceivin’ yourself, helping yourself to seconds is not only allowed, it’s downright encouraged!
Vegan Chocolate & Peanut Butter Cheesecake Cups Recipe
Preparation Time:
20 minutes
Cooking Time:
4 hours
Total Time:
4 hours 20 minutes
Serves:
12 people
Ingredients:
For the Base:
– ½ cup peanuts (roasted & salted)
– ½ cup dates (roughly chopped)
– 2 Tbsp coco powder (unsweetened)
– 1 tsp coconut oil
For the 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
For the 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
For the 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!
If you’ve already tried and loved my Vegan Bbq Baked Bananas → Cookies & Cream | Peanut Butter & Chocolate | Caramelised Cinnamon recipe, then you will absolutely adore other delightful recipes I have curated.
For a refreshing and fruity dessert, try my Roasted White Wine Peaches With Vanilla Ice Cream & Chocolate Sauce (Vegan) recipe.
If you’re a cookie monster, don’t miss out on my Vegan Cookies & Cream Cake Bars recipe which is bound to satisfy your sweet tooth.
And lastly, for all the ice cream lovers out there, sinfully indulge in my Vegan “Snickers” Ice Cream Bowl recipe.
These are some recipes that are as delicious as they are healthy!
