Vegan No-Bake Peanut Butter Cup Cheesecakes
Individual frozen cheesecakes with an Oreo cookie crust and smooth cashew-based filling flavored with peanut butter. Topped with chocolate ganache and mini peanut butter cups for a rich, creamy dessert that requires no baking. Perfect for warm weather entertaining or when you want an indulgent treat without turning on the oven. The cashew base creates a remarkably creamy texture that rivals traditional dairy cheesecake.
Ingredients
- 10 ounces Oreo cookies, crushed
- 2 Tbsp coconut oil, melted
- 1 ½ cups raw cashews, soaked 4-6 hours then drained
- 1 large lemon, juiced
- ⅓ cup coconut oil, melted
- ⅝ cup full-fat coconut milk
- ½ cup maple syrup or agave nectar
- ⅓ cup salted natural peanut butter
- ¾ cup dairy-free semisweet chocolate chips
- 3 Tbsp full-fat coconut milk, warmed to simmer
- 18 mini dark chocolate peanut butter cups, chopped
Instructions
- 1
Preheat oven to 350 degrees F and blitz Oreos in food processor until fine meal remains
- 2
Add melted coconut oil and pulse once more
- 3
Place parchment strips in muffin tin slots and add generous spoonful of crust mixture to each
- 4
Pack down crust evenly using small cup or spoon
- 5
Bake for 5 minutes then remove and set aside to cool
- 6
Add drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to blender
- 7
Process until very smooth and creamy, scraping down sides as needed
- 8
Pour filling evenly into muffin tins on top of crust and tap counter to remove air bubbles
- 9
Bring smaller amount of coconut milk to simmer in microwave or stovetop
- 10
Place chocolate chips in bowl and pour hot coconut milk on top
- 11
Let sit for 3 minutes without stirring then stir gently until smooth
- 12
Spoon ganache over cheesecakes and swirl with toothpick
- 13
Sprinkle peanut butter cups on top and press down slightly
- 14
Cover with plastic wrap and freeze until firm
- 15
Remove from tin by pulling parchment tabs or using butter knife
- 16
Serve frozen or let soften for 10-15 minutes before serving
Tips
Scoop the cream off the top of coconut milk for richer texture, or use it mixed if already combined.
Make sure cashew mixture is completely smooth with no pieces or you'll taste them in the final result.
Let ganache sit undisturbed for 3 minutes before stirring to ensure chocolate melts properly.
Good to Know
Store covered in freezer for up to 1 month. Thaw 10-15 minutes before serving for softer texture.
Can be made up to 1 week ahead. Freeze until firm then wrap individually for longer storage.
Serve directly from freezer or let soften 10-15 minutes for easier cutting. Top with extra ganache or whipped cream if desired.
Common Mistakes
Don't skip soaking cashews to avoid gritty texture in filling.
Don't stir ganache immediately to prevent seizing - let sit 3 minutes first.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without freezing?
The cheesecakes need to freeze to set properly since there's no baking. Refrigeration alone won't firm them enough.
What if I don't have a high-speed blender?
Soak cashews longer (overnight) and strain mixture through fine mesh if needed to remove any remaining pieces.
How long do these keep frozen?
Store covered in freezer for up to 1 month. Wrap individually after initial freeze for best quality.