Think nothing could ever beat the peanut butter candy wrapped in bright orange paper? Think again! Without even turning on your oven, you can make a better, tastier version. Though chockful of the same creamy, nutty flavor, these peanut butter cups one-up the original with a luscious cheesecake center. Plus, these blissful bites are made with wholesome vegan ingredients, many of which you likely have stored in your pantry.
No-Bake Peanut Butter Cheesecake Cups
Makes 12
Ingredients
Shell
2 cups Simple Truth almond meal flour
8 oz. dates, pitted
Cheesecake
⅓ cup raw cashews, soaked as needed
⅔ cup roasted peanuts, salted
½ tsp. vanilla bean powder, optional
1 cup coconut milk, full fat
⅓ cup Simple Truth maple syrup, adjust to taste
½ cup Simple Truth organic creamy peanut butter
⅛ cup lemon juice
Topping
Melted chocolate
Roasted peanuts, crushed
Directions
- After pitting dates, soak them in warm water for 5 – 10 minutes if they’re too firm to be mashed.
- In a large bowl, combine softened dates and almond meal and mash together with a wooden spoon. Add additional almond if it’s not firm enough. (You can also use a food processor if you need to for this step.)
- In a silicon cupcake pan, press the almond-date mixture evenly into all 12 cups and spread it up to the sides. Place pan in the freezer to let the shell set.
- In a high-speed blender, combine all cheesecake ingredients. Blend for 2-3 minutes, until smooth, scraping down the sides as needed.
- Spoon cheesecake mixture into each shell, just to the top edge. Cover with parchment paper and chill in the freezer for about 4-5 hours or overnight.
- Serve cold with a drizzle of chocolate and crushed peanuts.