No-Bake peanut butter cup cheesecakes

3 minutes, 39 seconds Read

I have learned to trust myself and accept the unconventional. I’ve learned that is important, even if I feel silly. Food photography has become my favorite hobby. I loved it before we started this blog. I’ve discovered that creating a food blog together with your spouse is not only fun but also extremely fulfilling. I learned that I will probably always love cakes, pancakes, simplicity, and saying “hubba hubba.”

This space is not about me. You guys are the focus of this space. I love to take pictures of what I cook and share them with all of you. This is the greatest birthday present ever.

To celebrate these wonderful things, I made cheesecakes. Peanut Butter Cup Vegan cheesecakes made with nine ingredients and no springform pans. Even the novice cook can make this chocolate-peanut goodness.

These little bites are easy to make if you know how to blend and pour. You only need 30 minutes, a muffin pan, and some patience.

Oreos are vegan. It was the universe telling me that vegans can also have fun.

It’s only the crust that needs to be baked (5 minutes), and it is optional. I prefer a firmer crust. If you don’t mind a more crumbly crust, turn off the oven today.

You have created a masterpiece with Swirly McTwirly. All that’s left is to top them with a mini dark chocolate peanut butter cup. Hubba, Hubba.

Birthdays are the perfect excuse for me to indulge (hence, these cheesecakes). They may not be healthy food, but these are smarter desserts with (mostly) healthy fats and lots of protein. Happy birthday to you.



  • Oreos (GF varieties are available in some stores, such as Trader Joe’s).
  • Coconut oil or vegan butter (or melted coconut oil): 2 Tbsp


  • Cashews: 1 1/2 cups (soaked in water for 4-6 hours, then drained).
  • One large lemon* (juiced)
  • 1/3 cup coconut oil (melted)
  • Note: 2/3 cup coconut milk full-fat (see note for instructions).
  • Half a cup of maple syrup or agave (or honey, if you’re not vegan).
  • Salted Natural Peanut Butter (Crunchy or Creamy)


  • Semisweet chocolate chips, 3/4 cup
  • 3 Tbsp of full-fat coconut cream (heated to simmering)


  • 18 mini dark chocolate PB Cups (vegan-friendly // chopped)


  • Preheat oven to 350 degrees F 176 C and grind Oreos until fine in a processor. Add the melted coconut butter (or vegan butter), and pulse again.
  • Place 12 strips of parchment paper in a 12-slot standard muffin tin. Hold down each strip and add a generous spoonful of the crust mixture. Then, use your spoon or a small cup to press it as evenly as you can. It’s easier to pack it down with a small cup, and it makes the top look flat. Continue filling tins until no crust is left.
  • Then bake for 5 minutes. Remove and cool.
  • Note: I scoop off the cream from the top of the coconut milk because it gives the dish a richer texture. If yours has already been mixed, you can add it as-is.
  • Add the drained peanut butter, cashews, and coconut oil to a Blender. Process until smooth and creamy, about 3-4 min., scraping sides as necessary. Make sure it’s really soft and without any small pieces. Otherwise, you will taste them. Add a little more oil or coconut milk if your mixture is too dense. Adjust seasonings to taste.
  • Pour evenly into muffin tins and top with crust. Gently tap the countertop to remove any air bubbles.
  • Prepare ganache in the microwave (30 seconds) or in a small pan on the stovetop by heating a smaller amount of coconut milk (three tablespoons as written in the original recipe // adjust for a larger batch). Pour the coconut milk over the chocolate chips and place in a small bowl. Please DO NOT touch the chocolate chips for at least 3 minutes to allow them time to warm up. Stir gently until smooth. If the chips haven’t melted, you can microwave or place them over a double-boiler for a short time.
  • Sprinkle 1/2 Tbsp of ganache on top of the cheesecakes and swirl it with a knife or toothpick.
  • Sprinkle the remaining peanut butter cups over the cheesecakes. Press down gently.
  • Cover with plastic wrap loosely and freeze for at least three hours.
  • Pull on the tabs simultaneously to remove the cheesecakes from the muffin tin. Use a butter knife to remove them if you don’t have a popper. Serve frozen immediately or soften for 10-15 minutes.

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