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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!
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Prep Time 10 minutes
Servings: 12 cheesecakes
Course: Dessert, Snack
Ingredients Method

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

Method
 

  1. 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.
  2. Press the crust dough into the liners. Freeze the crusts while you make the cheesecake filling.
  3. 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.
  4. 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!