Recipes
Mini Peanut Butter Cheesecakes

Mini Peanut Butter Cheesecakes

Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 3 hours 30 minutes

Creamy and rich, these bite-sized mini vegan cheesecakes feature a velvety dairy-free peanut butter filling. The crust is made with chunks of Peanut Butter Chocolate Chip MacroBars®, adding a sweet, chewy texture to the base.

Yield: 6 servings

Ingredients

1 1/4 cup raw cashews, see first step
1/3 cup coconut cream
1/3 cup pure maple syrup
1/3 cup creamy peanut butter, melted
1 tsp pure vanilla extract
1/2 tsp fine table salt
1 Peanut Butter Chocolate Chip MacroBar®, torn into small pieces
5 large Medjool dates, pitted
1/4 cup fine almond flour
Toppings of choice

Directions

1. Add raw cashews to a glass and cover with hot water. Soak for at least 6 hours, then drain and set aside.

2. Place the coconut cream in the fridge to chill for at least 12 hours, preferably overnight. Once thoroughly chilled, the contents should separate into two layers.

3. Scoop the solid top layer of cream into a microwavable bowl, reserving the liquid for another use.

4. Add peanut butter and melt in the microwave, stopping to stir occasionally.

5. In a high-speed blender, combine soaked cashews, coconut cream and peanut butter mixture, maple syrup, vanilla extract, and salt to create the filling. Blend until completely smooth and creamy, then set aside while preparing the crust.

6. In a food processor, combine MacroBar pieces, dates, almond flour, and salt. Pulse until mixture resembles sand and sticks together when pressed.

7. Line a 6-cup muffin pan with paper liners. Divide crust mixture evenly, pressing 1½-2 tablespoons into the bottom of each cup.

8. Divide filling evenly among the 6 prepared cups, then place assembled cheesecakes in freezer to set for 2-3 hours.

9. Allow cheesecakes to sit at room temperature for 20-30 minutes before serving, garnish with any desired toppings, then enjoy!

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Mini Peanut Butter Cheesecakes https://www.gomacro.com/recipes/mini-peanut-butter-cheesecakes/ 2025-02-03T09:10:01 Creamy and rich, these bite-sized mini vegan cheesecakes feature a velvety dairy-free peanut butter filling. The crust is made with chunks …

PT10M PT0M PT3HOURS30M 6 1 1/4 cup raw cashews, see first step 1/3 cup coconut cream 1/3 cup pure maple syrup 1/3 cup creamy peanut butter, melted 1 tsp pure vanilla extract 1/2 tsp fine table salt 1 Peanut Butter Chocolate Chip MacroBar®, torn into small pieces 5 large Medjool dates, pitted 1/4 cup fine almond flour Toppings of choice

Add Raw Cashews To A … Add raw cashews to a glass and cover with hot water. Soak for at least 6 hours, then drain and set aside.

Place The Coconut Cream In … Place the coconut cream in the fridge to chill for at least 12 hours, preferably overnight. Once thoroughly chilled, the contents should separate into two layers.

Scoop The Solid Top Layer … Scoop the solid top layer of cream into a microwavable bowl, reserving the liquid for another use.

Add Peanut Butter And Melt … Add peanut butter and melt in the microwave, stopping to stir occasionally.

In A High-Speed Blender, Combine … In a high-speed blender, combine soaked cashews, coconut cream and peanut butter mixture, maple syrup, vanilla extract, and salt to create the filling. Blend until completely smooth and creamy, then set aside while preparing the crust.

In A Food Processor, Combine … In a food processor, combine MacroBar pieces, dates, almond flour, and salt. Pulse until mixture resembles sand and sticks together when pressed.

Line A 6-Cup Muffin Pan … Line a 6-cup muffin pan with paper liners. Divide crust mixture evenly, pressing 1½-2 tablespoons into the bottom of each cup.

Divide Filling Evenly Among The … Divide filling evenly among the 6 prepared cups, then place assembled cheesecakes in freezer to set for 2-3 hours.

Allow Cheesecakes To Sit At … Allow cheesecakes to sit at room temperature for 20-30 minutes before serving, garnish with any desired toppings, then enjoy!

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