No-Bake Peanut Butter Cup Cheesecake Bites



Yield 12

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



  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.


*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


Saturated Fat 3 g


Sodium 81 mg


Total Carbohydrates 42 g


Dietary Fiber 6 g


Sugars 31 g

Protein 9 g


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

Recipe by The Plant Philosophy at