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!
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!