Peanut Butter Cheesecakes

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  • 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


  1. line a muffin pan, can use full size or mini
  2. add cookies to food processor and pulse into a fine meal, add 2 tablespoons of coconut oil, process until well combined
  3. press cookie mixture into bottoms of lined pan
  4. add the remaining ingredients to a high-speed blender and blend until smooth and creamy – taste and adjust ingredients accordingly
  5. carefully pour mixture into muffin tray over the oreo bottoms
  6. garnish with chopped peanut butter cups and if using, swirl in chocolate ganache
  7. set in freezer for at least 3 hours before serving