No-Bake Peanut Butter Cup Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan mini cheesecakes with an Oreo crust, smooth peanut butter and cashew filling swirled with chocolate, topped with vegan peanut butter cups. No baking required except for the crust, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 10 ounces crushed Oreo cookies ((find GF varieties in select stores, such as Trader Joe's))
- 2 Tbsp coconut oil ((or sub melted or vegan butter))
- 1 1/2 cups raw cashews ((soaked in water 4-6 hours then drained))
- 1 large lemon* ((juiced))
- 1/3 cup coconut oil ((melted))
- 2/3 cup full-fat coconut milk ((see instructions for note))
- 1/2 cup maple syrup or agave nectar ((or honey if not vegan))
- 1/3 cup salted natural peanut butter ((creamy or crunchy))
- 3/4 cup dairy-free semisweet chocolate chips
- 3 Tbsp full-fat coconut milk ((warmed to a simmer))
- 18 mini dark chocolate PB Cups ((vegan-friendly // chopped))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 197mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 38mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.