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You are here: Home / No-Bake / No-Bake Peanut Butter Cup Cheesecake Bites

No-Bake Peanut Butter Cup Cheesecake Bites

January 18, 2016 by Margaret 2 Comments

Simple Truth Vegan No-Bake Peanut Butter Cup Cheesecake Bites

Oddly enough, I started testing this recipe as a cream pie but I wanted to share a raw crust recipe and without the coconut cream topping, it made no sense. Also, peanut butter + coconut milk creates a velvety smooth texture and doesn’t freeze completely solid, which I learned all about when making ice cream. After 4 hours in the freezer it became the perfect consistency, much like the classic cheesecake I remember loving not too long ago. This has been the closest to that texture I’ve ever made before. After tweaking the recipe I knew I couldn’t follow through with a traditional pie, so I’m sharing a cheesecake that’s out of this world delicious!

If you would like to make this into a traditional cream pie, follow along my pumpkin cream pie recipe using this recipes filling ingredients. You can add cacao to that gluten-free crust and top it off with coconut whipped cream and you’re set!

Simple Truth Vegan No-Bake Peanut Butter Cup Cheesecake Bites Simple Truth Vegan No-Bake Peanut Butter Cup Cheesecake Bites Simple Truth Vegan No-Bake Peanut Butter Cup Cheesecake Bites Simple Truth Vegan No-Bake Peanut Butter Cup Cheesecake Bites

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No-Bake Peanut Butter Cup Cheesecake Bites

Prep 30 mins

Total 30 mins

Author Margaret

Yield 12

Recipe inspired by Minimalist Baker's No-Bake Peanut Butter Cup Cheesecakes

Ingredients

  • Filling:
  • 2/3 cup Simple Truth Roasted Peanuts*, salted
  • 1 cup Simple Truth Coconut Milk, full fat
  • 1/2 cup Peanut Butter, thick
  • 1/3 cup Cashews, raw (soaked as needed)
  • 1/3 cup Maple Syrup, adjust to taste
  • 1/8 cup Lemon Juice
  • 1/2 tsp Vanilla Bean Powder, optional
  • Crust:
  • 8 oz. Dates, pitted
  • 2 cups Simple Truth Almond Meal/Flour*
  • 2 tbsp Cacao Powder* (optional)
  • Topping:
  • Roasted Peanuts, crushed
  • Melted Chocolate*

Instructions

  1. Start by pitting your dates and soaking them in warm water if they're very firm. About 5-10 minutes is enough.
  2. Transfer to a large bowl with your almond meal. Using a wooden spoon, mash together everything until evenly combined. Add more almond meal if its not firm enough. You can also use a food processor for this step.
  3. Evenly divide the crust dough into 12 cupcake cups, pressing to spread it out up the sides. I recommend a silicon mold so they don't stick or adding a couple strips of parchment paper to pop them out later.
  4. Let these chill in the freezer while you make the filling.
  5. Combine all your filling ingredients in a high-speed blender. Blend for 2-3 minutes, or until smooth. Scraping down the sides as needed.
  6. Fill each mold to the top of the crust edge. Cover with parchment and chill in the freezer for at least 2 hours, overnight is best. After 4-5 hours they will be the perfect cheesecake-like consistency.
  7. Remove from the freezer and serve with crushed peanuts and a drizzle of chocolate on top (optional).
  8. These will thaw out quickly, keep them in the freezer and serve as needed only.

Notes

*For a raw topping option, try a combo of 2 tbsp melted coconut oil + 1 tbsp cacao or carob powder. It creates a "magic shell" when you pour it over a frozen/cold dessert!

Courses Dessert

Cuisine Gluten-free, Vegan, Oil-free, Kid-friendly

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 339

% Daily Value

Total Fat 17 g

26%

Saturated Fat 3 g

15%

Sodium 81 mg

3%

Total Carbohydrates 42 g

14%

Dietary Fiber 6 g

24%

Sugars 31 g

Protein 9 g

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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Filed Under: No-Bake, Recipes Tagged With: 10 ingredients or less, 30 minutes or less, dessert, gluten-free, kid-friendly, no-bake, oil-free, raw, Simple Truth, sponsored, sweet, vegan

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