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    Home » Dairy-Free Dessert Recipes

    Vegan & Gluten-free Chocolate Peanut Butter Cheesecakes

    October 13, 2022 by Sami Smith Leave a Comment

    These chocolate peanut butter cheesecakes taste just like a creamy cheesecake but are vegan, gluten-free, dairy-free, & refined sugar free! They are one of my favorite desserts as they have nutritious ingredients and taste delicious.

    Jump to:
    • Ingredients
    • Storage
    • Vegan & Gluten-free Chocolate Peanut Butter Cheesecakes

    Ingredients

    What you'll need:

    • Gluten-free oats
    • Coconut sugar
    • Coconut oil
    • Cashews
    • Coconut cream
    • Creamy peanut butter
    • Maple syrup
    • Nondairy chocolate
    • Cacao Powder
    • Vanilla extract

    See recipe card for quantities.

    Storage

    Store the cheesecakes in the freezer as they get very soft in the fridge or at room temp. Remove from the freezer 30 min. before you plan to enjoy them so that they thaw to a nice texture. Store in freezer for up to a month.

    vegan gluten free dairy free and healthy chocolate peanut butter cheesecakes

    Vegan & Gluten-free Chocolate Peanut Butter Cheesecakes

    These chocolate peanut butter cheesecakes are creamy and delicious while also being gluten-free, dairy-free, vegan, and refined sugar free!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Course Dessert, Snack
    Servings 12 cheesecakes

    Ingredients
      

    For the crusts:

    • 1 ¾ cup gluten free oats
    • ¼ cup coconut sugar
    • ¼ teaspoon salt
    • 7 tablespoon coconut oil melted

    For the cheesecake filling:

    • 1 cup cashews soaked in hot water for at least an hour then drained
    • ½ cup coconut cream can use the thick part from the top of a can of coconut milk
    • ¼ cup coconut oil
    • ¼ cup smooth natural peanut butter
    • 6 tablespoon maple syrup
    • ¼ cup nondairy chocolate chips
    • 1 teaspoon vanilla extract
    • 2 tablespoon cacao powder unsweetened
    • ¼ teaspoon salt

    Instructions
     

    • Line 12 muffin tins with cupcake liners. I use silicone liners for easy removal. In a blender or food processor, blend the crust ingredients until well combined.
    • Press the crust dough into the liners. Freeze the crusts while you make the cheesecake filling.
    • In a bowl, melt together the coconut oil, chocolate chips, peanut butter, and maple syrup until smooth and creamy. Add this mixture to a blender along with the cacao powder, vanilla, and salt. Blend until smooth.
    • Pour the chocolate peanut butter mixture evenly onto the frozen crusts. Return to the fridge to set for at least 4 hour or overnight. Top with whatever toppings you'd like and enjoy!
    Keyword cheesecake, chocolate, dairy free, gluten free dessert, peanut butter, vegan, vegan dessert
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    Hi, I'm Sami and I'm so happy you're here! I love to make recipes that are gluten-free, dairy-free, sometimes paleo & vegan, and delish! I know what it's like to have dietary restrictions, so my passion is to share recipes that EVERYONE can enjoy, and that taste just as yummy as the original.

    More about me →

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