No-Bake Chocolate Peanut Butter Cheesecake Bites
Mini no-bake cheesecake with a crunchy walnut-date base and smooth chocolate-peanut butter filling. Made entirely from raw ingredients and set in the freezer, these bite-sized treats require no oven. Topped as desired.
Ingredients
Instructions
- 1
Combine walnuts, almond meal, dates, maple syrup, and cacao powder in a blender and blend until crumbly.
- 2
Press the base mixture firmly into mini cupcake moulds and transfer to the freezer.
- 3
For the filling, add cashews, soaked dates, lemon juice, coconut oil, peanut butter, salt, maca powder, and coconut milk to a blender.
- 4
Blend until smooth and creamy, adding coconut milk gradually as needed to reach desired consistency.
- 5
Pour filling into moulds over the base layer.
- 6
Return to freezer overnight or until fully set.
- 7
Remove from moulds and decorate with desired toppings before serving.
Tips
Soak cashews and dates in advance to soften them for smoother blending.
Add coconut milk slowly to avoid over-thinning the filling.
Line moulds with parchment paper for easier removal.
Good to Know
Keep frozen in an airtight container for up to 2 weeks.
Prepare and freeze overnight or up to 1 week in advance.
Remove from freezer 5 minutes before serving for easier removal from moulds. Decorate with dark chocolate chips, cocoa powder, or crushed nuts.
Common Mistakes
Do not skip soaking cashews and dates to avoid grainy filling texture.
Do not add all coconut milk at once to avoid overly thin, runny filling.