No Bake Peanut Butter Cup Cheesecakes

Vegan Peanut Butter Cup Cheesecakes! 9 ingredients, SO creamy and perfectly salty-sweet! Perfect for summer birthdays or parties

Today, I turn 28.

Of the many things I’ve learned I realize the bulk of those lessons have come in the last couple of years.

I’ve learned to trust my instincts and be OK with the unconventional. I’ve learned the importance of doing what I love even if it feels silly. I’ve grown to love food photography even more than I did when we first started this blog. I’ve learned that running a food blog with your spouse can not only be fun but also ridiculously fulfilling. I’ve learned I still love cake and pancakes and simplicity and saying “hubba, hubba,” and probably always will.

Enough about me. This space is about you guys, really. I love to cook and take photos of the things I make and then share them with you all. That is what makes me supremely happy – the best birthday gift ever.

To celebrate all of these wonderful things, I made you cheesecakes. Peanut Butter Cup 9-ingredient vegan cheesecakes that scream simplicity: No springform pans, no water baths, no baking (besides the 5-minute crust). Just pure chocolate-peanut butter goodness that even the amateur cook can master.

If you have the ability to blend and pour, you can make these little bites of heaven. All you need is 30 minutes and a muffin tin and you’re golden.

Oreo Crust Recipe

Yes, oreo cookies are vegan! I think it was the universe’s way of saying “vegans can have fun, too.”

This crust is the only part of the recipe that requires baking (5 minutes) and it’s optional. I just prefer a bit more firm crust. But if you’re OK with more crumbly, leave the oven off for today.

Oreo Cookie Crust with easy to remove parchment tabs!Vegan-Cheesecake-Recipe

The filling? Simple.

Soaked cashews
Salted peanut butter
Lemon
Maple syrup
Coconut milk (or another non-dairy milk)
Coconut oil

The 2-ingredient chocolate ganache? That’s optional (but oh so recommended).

Vegan Peanut Butter Cup Cheesecakes! 9 ingredients, SO creamy and perfectly salty-sweet! Perfect for summer birthdays and partiesVegan Peanut Butter Cup Cheesecakes! 9 ingredients, SO creamy and perfectly salty-sweet! Perfect for summer birthdays and parties!

Swirly McTwirly and you have a masterpiece on your hands. The only thing left to do is top these beauties with a chopped mini dark chocolate peanut butter cup. Hubba, hubba.

Peanut-Butter-Cup-Vegan-Cheesecakes!-Oreo-crust,-SUPER-creamy-PB-filling,-chocolate-ganache-and-pb-cups-_-9-ingredients-and-SO-delicious-#veganVegan Peanut Butter Cup Cheesecakes! 9 ingredients, SO creamy and perfectly salty-sweet! Perfect for summer birthdays and parties!!

These cheesecakes are near perfection. They’re

Creamy
Sexy
Peanut buttery
Perfectly sweet
Infused with dark chocolate
Sealed with an oreo crust
Loaded with PB Cup flavor
Seriously satisfying
Perfect for parties and celebrations

While I do keep health in mind most days, birthdays are my excuse to go all out (hence these cheesecakes). These may not be health food but they are a smarter dessert with (mostly) healthy fats, lots of protein, and portion control built in. Happy birthday to me.

SUPER creamy Vegan PB Cup Cheesecake Bites! 9 ingredients, simple preparation, SO delicious! #veganSUPER creamy Vegan Peanut Butter Cup Cheesecakes! Oreo crust, PB centers with ganache swirl | 9 ingredients, no bake filling, SO delicious!

If you make these cheesecakes, do me a favor? Take your ooey-est, gooey-est photo and tag it #minimalistbaker on Instagram! It literally makes my day to see what you guys are cooking up.

Virtual hugs from me to you. Cheers!

SUPER creamy Vegan Peanut Butter Cup Cheesecakes! Oreo crust, PB centers with ganache swirl | 9 ingredients, no bake filling and SO delicious!SUPER creamy Vegan Peanut Butter Cup Cheesecakes! Oreo crust, PB centers with ganache swirl | 9 ingredients, no bake filling, SO delicious!! #veganSUPER creamy Vegan Peanut Butter Cup Cheesecakes! Oreo crust, PB centers with ganache swirl | 9 ingredients, no bake filling, SUPER delicious!SUPER creamy Vegan Peanut Butter Cup Cheesecakes! Oreo crust, PB centers with ganache swirl | 9 ingredients, NO BAKE filling, and SO delicious!

4.8 from 13 reviews
No Bake Peanut Butter Cup Cheesecakes
 
Prep time
Cook time
Total time
 
9 ingredient vegan cheesecakes! Oreo crust, peanut butter filling swirled with chocolate ganache, topped with mini dark chocolate peanut butter cups. Simple, fast, no bake besides the crust!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
CRUST
  • 10 ounces crushed oreo cookies
  • 2 Tbsp coconut oil (or sub melted or vegan butter)
FILLING
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/3 cup salted natural peanut butter (creamy or crunchy)
CHOCOLAGE GANACHE SWIRL
  • 3/4 cup semisweet chocolate chips (dairy-free)
  • 3 Tbsp full fat coconut milk, warmed to a simmer
TOPPINGS
  • 18 mini dark chocolate PB Cups (vegan-friendly), chopped
Instructions
  1. Preheat oven to 350 degrees and blitz oreos in a food processor until a fine meal remains. Add 2 Tbsp melted coconut oil (or vegan butter) and pulse once more.
  2. Cut 12 small strips of parchment paper (or use paper liners) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tight and gets the top flat. Continue until all tins are filled and no crust remains.
  3. Bake for 5 minutes, then remove and set aside to cool.
  4. NOTE: For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
  5. Add drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to a blender and process until very smooth and creamy - about 3-4 minutes - scraping down sides as needed. You need to make sure you get it really smooth with no small pieces or you’ll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to get it going. Taste and adjust seasonings as needed.
  6. Pour evenly into muffin tins on top of crust and gently top on counter to remove air bubbles.
  7. Prepare ganache by bringing 3 Tbsp coconut milk to a simmer in the microwave (30 seconds) or on the stove top in a small saucepan. Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON’T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chips didn’t fully melt.
  8. Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.
  9. Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.
  10. Cover loosely with plastic wrap and freeze until firm - at least 3 hours.
  11. To remove from muffin tin, simply pull on tabs at the same time and the cheesecakes should release. Otherwise, use a butter knife to pop them out. Serve immediately frozen or let soften for 10-15 minutes.
  12. Top with any remaining ganache (reheated), chopped peanut butter cups and/or coconut whipped cream.
Nutrition Information
Serving size: 1 cheesecake Calories: 505 Fat: 35g Saturated fat: 17g Carbohydrates: 45.9g Sugar: 27g Sodium: 122mg Fiber: 3.6g Protein: 6.3g

 

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Comments

  1. Tricia says

    Happy Birthday Dana! I discovered your blog about a month ago and I wanted to finally take a minute to THANK YOU for the hard work and amazing attention to detail that you and John put into this blog. On June 1st, I fully committed to leaving refined sugar, diet coke, and gmo wheat in the dust. It’s been a challenge but an incredibly rewarding one! Your blog has been a savior! You are making/creating REAL food that is wildly appealing. You remind me everyday that it is entirely possible to live a wonderful life filled with clean nutrition.
    Peace and Blessings to you both!!
    PS… I’m down 18 pounds and my skin is glowing!

    • Dana Shultz says

      Whoa whoa! Down 18 pounds and glowing skin!?? That’s amazing news! Thank you SO much for reaching out Tricia! We always love hearing from readers, especially when they have such inspirational stories. We’re so glad you found us and that our recipes are bringing some joy to your life. Let us know if you have any recipe requests or suggestions in the future! We aim to please :D -Dana

  2. says

    I learn a lot from you, too. You are so young at 28 and you have the world as your oyster – to conquer and to improve , and to share these wonderful recipes . Happy Birthday, Dana.

    • Dana Shultz says

      Haha! Something I’ve been known to do. And on your birthday, that’s completely acceptable :D

    • Dana Shultz says

      Yay! Hope you love it, Jess! Also, good luck on the big move to Austin! Looking forward to hearing how you like it once you get settled in. If we’re ever in Texas I’ll be sure to drop you a line!

  3. says

    Well Happy Birthday, “I’ve learned to trust my instincts and be OK with the unconventional. I’ve learned the importance of doing what I love even if it feels silly. ” me too. I ate a whole raw cheesecake on my birthday last year. Sending green love to you on your day, enjoy … I love your recipe.

  4. Alie says

    I love this recipe! peanut butter cups are my absolute favorite and I might have a new addiction to these. I was wondering if you could attempt to do some desserts that are reduced fat? A lot of your vegan recipes call for ingredients with a ton of fat- Coconut Oil, Cashews, almonds, olive oil, coconut milk. Personally I don’t like to get too many calories from fat, it just makes me feel lethargic the next day. So when I make your (delicious) recipes I can only have one serving. If you did some recipes that were vegan low fat or even overt fat free, I could eat the whole tin! haha I’ve tried just skipping the oils and nuts, or doing substitutions like zucchini for the oil. But i’m no baker so I can’t always get it right. I would love some input from you!

    • Dana Shultz says

      Great suggestion, Alie! I know what you mean. These desserts are certainly meant for moderation. I’ll add low-fat desserts to my list!

  5. says

    Happy Birthday to you! Your blog has been so inspiring and helpful especially for a beginner food blogger like me! I love how you make cooking and baking so simple for us! Those peanut butter cups look and probably taste amazing!

  6. Hannah Elizabeth says

    Oh, yummy! Even though I am mildly allergic to peanut bitter, it is one of my loves in life, and I think I need to splurge on these sometime SOON!! They look sooo delicious! And I love your perspective…”These may not be health food but they are a smarter dessert…” Sometimes we need to have those special treats, and although treats don’t have to be healthy, it’s super awesome if it’s a smarter dessert, as you say.

    Happy birthday!! Thank you so much for your scrumptious recipes and all the work you’ve put into this blog!! I am allergic to a ton of stuff, and your recipes have really expanded my repertoire and made my diet more interesting and exciting! Thank you for perking up my day; you are amazing! Hugs back to you and have a wonderful day!

    • Dana Shultz says

      Aw, thanks Hannah! So glad our recipes have added some joy to your life. We know so many people have dietary restrictions these days so we’re glad to experiment for you and prove healthy living can still taste amazing! Hugs to you.

  7. Bird says

    okay first Happy birthday!! It’s my husband’s birthday too! He’s 40 today :). and next OMGAWWWWW
    As if your blog couldn’t get anymore awesome, it just did. This recipe is amazing and I wish I could snap my finger and have this in my mouth, like immediately. And no bake, easy, vegan cheesecake, in the summer heat, it’s like a Christmas miracle, in july.
    Question: When you’re talking full fat coconut milk, the stuff in the can? I’m new to this whole coconut milk thing ;).

    • Dana Shultz says

      Thanks for the kind words! For the coconut milk, I’m talking full fat coconut milk in the can. Coconut beverage in the paper containers (in the milk section) has added water and has reduced fat content.

  8. Kathy Mader says

    Hi there…happy birthday. I’m going to make these. I’ve never really cooked with coconut oil/milk. I couldn’t find the note in the directions about it…I think you said in the ingredients list there was a note about coconut milk in the directions? Maybe I missed it. Thanks! Have a wonderful 28th!

    • Dana Shultz says

      Kathy! I just added that note – sorry for the confusion. I basically just said that I like to scoop the cream off the top of the coconut milk for extra rich texture. But if yours is already mixed, just add it in as is! Hope that helps.

  9. Rosanna says

    Happy Birthday Dana!! I’m always in awe when I receive your emails showcasing one of your recipes.. the ingredients, the photos, the story… this one is special so I’m glad you shared your day with us!.. If this is sin, I’d better go confess because I’m making this cheesecake this weekend!. Celebrate You!

    • Dana Shultz says

      Thanks Rosanna! You’re too kind. Glad our posts and emails add a little joy to your week. Hope you enjoy these cakes!

  10. Susan Pantle says

    HAPPY BIRTHDAY NIECE!! Love you – 28 already – that means I am old!!

    This recipe looks like another big winner! I think I know someone else here that will love this one!

    • Dana Shultz says

      haha, you’re not old! Not one bit. Dinkel genes keep us young. Thanks again for the card! I’ve had a lovely day thanks to family and friends :D

  11. says

    Oh my. I don’t even like peanut butter that much, but yet my mouth watered seeing these :| Definitely going to try it asap! Happy birthday :) I’m a lactose intolerant who looooves your blog because your recipes are actually good for me! So, thank you!!

    • Dana Shultz says

      Lactose intolerants UNITE! Glad we can provide some dairy-free goodness in your life. Hope you enjoy these cakes!

  12. De says

    Happy Birthday! Thanks so much for sharing a bit of your life and your incredible food with us! I hope you had a great day! :)

  13. says

    Happy Birthday! I honestly have zero idea how you managed to take a bite out of one of those and let it stay there for pictures… I would’ve gobbled them all up! These look amazing, from the ganache, to the pb cups, to the oreo bottom… yum!

  14. says

    Happy 28th to you! Agreed, what better way to celebrate than with peanut butter everything? I adored your other mini cheesecake recipe (as did everyone I served it to) so a Reese’s version would basically put be cheesecake heaven. Great idea:D

  15. says

    Many Happy Returns of the day! These are beautiful, I love your ingenuity using the strips of paper to get them out, a store here in the UK now sells a loose bottomed cupcake tin for this sort of thing, but what a waste of money let alone space when a few off cuts of greaseproof paper will do and uses up those bits from cutting circles! I mean the money I save I can spend on peanut butter cups – boy they are expensive here! Have a wonderful day. Steph x

  16. Suzanne Gendreau says

    While these do sound quite amazing… I have a hard time with calling oreos vegan. Loaded with processed ingredients… high fructose corn syrup and vanillin..just to name two.. So perhaps a different name would be more appropriate?

    • Dana Shultz says

      I didn’t say healthy. I just said technically, they’re vegan, which, in the U.S., is true. Hope this clarifies!

  17. says

    Happy (belated) Birthday, Dana! I cannot get over how delicious these look. Anything mini wins me over – it’s the cuteness bonus – and when peanut butter and chocolate are involved … Oh my.

  18. says

    Ahh! Love the idea of vegan PB cheesecakes! So cute and adorable and delicious looking.

    Question…are the mini dark chocolate pb cups vegan? I can’t find any info about them being truly vegan although I am finding a lot of info about the “regular” full-sized ones definitely not being vegan (or even technically dairy-free since they have milk fats as an ingredient). Just wondering if you had anymore success on the ingredient hunt than I did! (p.s. I could just go look at the physical package in the grocery store but I’m apparently too lazy to do that today).

    Thanks!

    • Dana Shultz says

      You can use any brand you like! Justin’s is great, and you can just chop them into little pieces.

  19. Laura says

    This recipe looks amazing, thank you! The all natural peanut butter I normally use does not contain any additional ingredients, how much salt would you recommend adding for this recipe (1 teaspoon)? Also, where do you buy these mini vegan peanut butter cups? I know Justin’s makes “normal” sized dark chocolate pb cups so I may use those instead. I have never seen mini ones. Thanks again!

  20. Brittany says

    Hey Dana!
    I’m wondering if lime juice would sub for the lemon juice in this recipe? I don’t have a lemon, but I do have a lime, and I don’t want to go to the grocery store again ha! Lazy girl problems.

    • Dana Shultz says

      Not really, unfortunately! It won’t really work with the flavors here. I’d just leave the citrus juice out in this case!

  21. Amy says

    Thank you for the gorgeous recipe! Did you make the peanut butter cups from scratch or did you purchase them? [And apologies if you already answered this question. I was reading through your comments and did not see what type you used, thanks!]

    • Gabby says

      For vegan peanut butter cups, many health/natural food stores have Justin’s dark chocolate peanut butter cups, which are vegan and really good. There may be other brands, but those are the ones I always go for. You can also order them online.

  22. Joelle says

    HI. Looks fabulous! Guess I’ll have to figure something out for the Oreo cookie part. Question though. Do you have a recipe for the dark chocolate vegan PB cups? Thanks.

  23. says

    I just have to say, your blog is seriously one of the best food discoveries I’ve stumbled upon! Everything looks scrumptious and I don’t have to make many substitutions because I’m not allergic to most of the ingredients you use! Yippee :) also I hope you had a lovely birthday

    • Dana Shultz says

      Ah, thanks for the kind words! My birthday was awesome – so glad you found us! Thanks for saying hi :D

  24. Anna Gilroy says

    These look great!! But what is full fat coconut milk? The coconut milk I find doesn’t say whether it’s full fat or not.

  25. Katie says

    Ok so I made these for my girls bible study and they were a hit!!!!! I used GF Oreos too and they turned out perfectly!!! What my girls kept saying to me is that they couldn’t believe how creamy they were after being frozen! SO delicious! I’m a fan of your suggestion of the extra re-heated ganache on top -SO GOOD- but it doesn’t “need” it because the recipe alone stands on it’s own so well! Great recipe again!!! 5 stars!!! :-) Keep ‘me coming girl! You’re rocking it!!!

  26. says

    Do you realize that you can kill people with these pictures? OMG they look so, so amazing! If I could reach through the screen right now, I’d be selfish and eat them all ;)

  27. Ahlaam says

    I am in love….
    In love with these cheesecakes
    I love it wen it enters my mouth..
    Filling it with a nutty, creamy taste and ending it with more nuts
    Thanks for the recipe

  28. says

    My 15 year old daughter made this recipe yesterday and it is absolutely delicious. She also made your truffles a few days earlier. My eleven year old made the portobello mushroom pizza. Your recipes are unbelievable and are influencing both my children to cook with better ingredients. I truly love everything about this blog!!

  29. Karen says

    Look and sound devine.
    1 question if I may we have peanut allergy in the household do you have any recommendations for exchanging the peanut butter for other nut butters please?
    Thank you

  30. Rocío Lozano says

    I did the cheesecake but a little different cause is for my baby 1 years old and I think the dark chocolate will be very strong, where a can sen you a photo :)) FB

  31. liz says

    do you need the soaked cashews my sister is allergic to them the only nuts she isnt allergic to are almonds and peanuts but my mom doesnt like giveing peanuts to can we soak almonds are peanuts please reply

  32. Sandy says

    Instructions 1 .Preheat oven to 350 degrees and blitz oreos in a food processor.. .I thought this is a no bake recipe.

  33. says

    Darling,
    These look DEVINE! Will make them tomorrow and post on my FB page. FAB.

    Okay, they won’t keep your girl-ish figure, but really only have 1 martini minus the olive and big salad with chick peas and fig vinegar to round out the meal. Or share with special friend and forget dinner altogether.

  34. Jeanette says

    Thanks for the recipe! The coconut taste was a little overwhelming for my liking. Is it possible to substitute the coconut oil and coconut milk with other ingredients?

    • Dana Shultz says

      Yes! You can sub rice or almond milk for the coconut milk, and either nix the coconut oil or sub it for something more neutral like grape seed or olive. Hope that helps! It will affect the texture, but hopefully won’t be as coconutty for you!

  35. grecia white says

    Hello! Just wanted to say I am so happy I found this blog! I have been vegan since April and don’t have a lot of experience yet, specially in the dessert area. I told my fiance who is away in Peru at the moment about it and we’re so excited to try this out together when he gets back!

    Thank you Thank you!

    -grecia

  36. Candice says

    Making these little goodies with my Year 11 Hospitality class this Friday. They are very excited to make their first vegan dessert. Will let you know how they go!

  37. Jeannine says

    I’m just wondering if anyone has scaled this recipe up to make a single large cheesecake? I’m thinking it would be the perfect birthday cake for a friend.

    • Dana Shultz says

      You totally could! I would just bake the crust in a pie or springform pan, then chill, pour in the filling and freeze to set. Then let set out at room temp 30 minutes before serving!

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