Chocolate Peanut Butter Cheesecake Cups
- Total Time: 12 hours 30 minutes
Ingredients
Scale
Crust:
- 1 ½ cup rolled oats
- 1 cup raw walnuts
- ¼ cup ground flax + ½ cup water
- 1 tsp salt
Filling:
- 2 cups raw cashews
- 1 large lemon (juiced)
- ¼ cup coconut oil (melted)
- ¾ cup full-fat coconut cream
- ½ cup agave nectar or maple syrup
- 1 tbsp vanilla extract
Chocolate layer:
- 1 cup peanut butter * 1 cup dark chocolate chips
You will need: blender or food processor, muffin tin, cupcake wrappers
Instructions
-
Combine flax meal and water in a small bowl to create flax egg. Mix well and let thicken.
-
Add walnuts to food processor and pulse until crumb sized pieces. Add oats and salt and blend until a course flour-like consistency forms. Slowly add flax egg. Process until dough-like consistency.
-
Add about 2 tbsp of dough to each cupcake. Use thumbs to mold them down.
-
Add all your cheesecake filling ingredients to a blender and blend until perfectly smooth.
-
Pour filling purée on top of the crust and freeze for 1 hour. While it’s freezing melt your chocolate chips and mix in peanut butter until well incorporated.
-
Add peanut butter chocolate mix to the very top and freeze for another hour or overnight.
-
Let thaw for 15 minutes before serving. Drizzle with peanut butter and enjoy!
- Prep Time: 30
- Freeze Time: 720
