Peanut Butter Cheesecakes
- Cuisine: sweets
Ingredients
Scale
- 10 oz Oreo like cookie (I used Newman’s O’s)
- 1/2 cup and 5 tablespoons melted coconut oil, divided
- 1 1/2 cups raw cashews (soak 6 hours & drain)
- 1/4 cup fresh lemon juice
- 3/4 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1/3 cup peanut butter
- garnish with vegan peanut butter cups and ganache
Instructions
- line a muffin pan, can use full size or mini
- add cookies to food processor and pulse into a fine meal, add 2 tablespoons of coconut oil, process until well combined
- press cookie mixture into bottoms of lined pan
- add the remaining ingredients to a high-speed blender and blend until smooth and creamy – taste and adjust ingredients accordingly
- carefully pour mixture into muffin tray over the oreo bottoms
- garnish with chopped peanut butter cups and if using, swirl in chocolate ganache
- set in freezer for at least 3 hours before serving
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