No-Bake Peanut Butter Cup Cheesecakes

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Plate of mini Vegan Peanut Butter Cup Cheesecakes

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 cookies for making a cookie crust for cheesecake

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.

Muffin tin with oreo cookie crusts and parchment paper tabs for easy removal
Cashews and blender with ingredients for making homemade Vegan Cheesecake

The filling? Simple.

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

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

Using a spoon to add chocolate drizzle to Vegan Peanut Butter Cup Cheesecakes
Using a toothpick to create a chocolate swirl in Vegan Peanut Butter Cup Cheesecakes

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.

Series of photos showing the topping for our Peanut Butter Cup Vegan Cheescakes
Homemade Vegan Peanut Butter Cup Cheesecakes on a parchment-lined cutting board

These cheesecakes are near perfection. They’re

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.

Mini Creamy Vegan PB Cup Cheesecake Bites on parchment paper
Adding a chocolate fudge drizzle onto a stack of homemade Vegan Peanut Butter Cup Cheesecakes

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!

Stack of Vegan Peanut Butter Cup Cheesecakes topped with mini peanut butter cups
Stack of Vegan Peanut Butter Cup Cheesecakes with the top one partially eaten
Top down shot showing the beautiful swirl on our Vegan Peanut Butter Cup Cheesecakes

No-Bake Peanut Butter Cup Cheesecakes

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 Minimalist Baker
Stack of three No-Bake Peanut Butter Cup Cheesecakes
4.59 from 39 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12 (mini cakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.



  • 10 ounces crushed Oreo cookies (find GF varieties in select stores, such as Trader Joe’s)
  • 2 Tbsp coconut oil (or sub melted or vegan butter)


  • 1 1/2 cups raw cashews (soaked in water 4-6 hours then drained)
  • 1 large lemon* (juiced)
  • 1/3 cup coconut oil (melted)
  • 2/3 cup 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)


  • 3/4 cup dairy-free semisweet chocolate chips
  • 3 Tbsp full-fat coconut milk (warmed to a simmer)


  • 18 mini dark chocolate PB Cups (vegan-friendly // chopped)


  • Preheat oven to 350 degrees F (176 C) and blitz Oreos in a food processor until a fine meal remains. Add melted coconut oil (or vegan butter) and pulse once more.
  • Cut 12 small strips of parchment paper (or use paper liners // adjust amount if altering batch size) 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 tightly and gets the top flat. Continue until all tins are filled and no crust remains.
  • Bake for 5 minutes. Then remove and set aside to cool.
  • 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.
  • 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.
  • Pour evenly into muffin tins on top of crust and gently top on counter to remove air bubbles.
  • Prepare ganache by bringing smaller measurement of coconut milk (3 Tbsp  as original recipe is written // adjust if altering batch size) 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.
  • Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.
  • Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.
  • Cover loosely with plastic wrap and freeze until firm – at least 3 hours.
  • 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.
  • Top with any remaining ganache (reheated), chopped peanut butter cups and/or coconut whipped cream.


*1 large lemon yields ~1/4 cup juice.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 mini cakes Calories: 505 Carbohydrates: 45.9 g Protein: 6.3 g Fat: 35 g Saturated Fat: 17 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 122 mg Fiber: 3.6 g Sugar: 27 g

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My Rating:

  1. Georgia says

    THIS RECIPE IS EVERYTHING! Thank you so much for providing a vegan friendly dessert that is crowd pleasing for all, and so easy to make. I’ve always shyed away from making vegan desserts because of all the ingredients, but was able to whip this up with majority of household things. Tasty, naturally sweet and just delectable.
    Can’t wait to make them again.

    * I bought flavour free organic coconut oil (by mistake) so never had an overpowering coconut flavour. Had exactly the flavour of peanut butter and chocolate.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Georgia!

  2. Stephani @ In Fine Fettle says

    These are absolutely delicious and addictive! I ran out of time, so decided not to do the ganache on top and I don’t think they needed it. They’re delicious even without it. Next time I make these I may try an almond flour crust. Nothing wrong with the Oreos (they are so so good!) but made the recipe quite a bit sweeter, so I’m curious how it will be with a different crust. I am gluten-free and used Glutino Oreo-style cookies and they worked perfectly.

  3. Melissa Shannon says

    I made this exactly as written and we LOVED it. You could definitely taste the coconut over anything else but we love coconut so it was perfect. Your recipes are always a hit. Thank you!!

  4. Meaghann says

    I wanted to leave a review because I made a couple of adjustments I didn’t see any other reviewer make and I think it could be helpful for others! I did one normal sized cheesecake and since I didn’t have any oreos on hand, I just did a graham cracker crust (10 graham crackers, 7 TBS melted vegan butter, 3 TBS brown sugar, blitzed in a food processor); I used the same exact recipe for the filling and it was phenomenal. I used all of the chocolate ganache and spread evenly with a knife over the top to get a marbling effect. I did use LITE coconut milk for both the filling AND the ganache and it tasted phenomenal, I was worried it wouldn’t work as well as full fat (I didn’t have full fat on hand and the stores were closed). I did not do any other topping. I froze overnight and served for christmas, letting it thaw for 10 minutes to cut. 10/10, everyone LOVED it. This was the best cashew cheesecake ever.

  5. Amanda says

    Hi Dana! This recipe looks amazing! I would love to make this using a mini cupcake tray as I was making this for a party and wanted smaller pass-around sized desserts. Would this be possible? If so, what would you recommend to adjust.


    • Support @ Minimalist Baker says

      We think that would work well! Can’t think of any adjustments other than maybe making a smaller batch or using multiple trays. Let us know if you give it a try!

  6. Melissa Swan says

    I followed the recipe as written and it was incredible. We are not a vegan family, but my daughter has a dairy allergy and I’ve been trying to find a treat that the whole family loves. This was perfect. We will definitely make it again! Thanks so much!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Melissa. We are so glad your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Rachel says

    Another cheesecake hit! I made this today and it was delicious – really creamy and peanut buttery without being too sweet. I made a few modifications based on reading previous reviews and my own personal taste – I added less sweetener (I used honey, about 1/4 cup), added more peanut butter (1/2 cup) and swapped the crust with the one from MB’s Vegan Chocolate Cheesecake which used dates and walnuts/oats (which I made before and was awesome!).

    This recipe is one I’ll definitely make again. :) Thanks for the great recipes!

  8. Emmy says

    They are delicious and easy! This recipe did make more crust then I needed so it would reduce that some. Also I would cut back on the lemon juice next time and add a bit more peanut butter. The no bake was so easy and made a yummy vegan cheesecake. Great texture and decadent!

  9. Ciara says

    I made these the other day because, since I have become vegan, I haven’t had anything remotely similar to cheesecake (which is a dessert I love). I was impressed by the peanut butter cheesecake part – while not being exactly like cheesecake it was “cheesecakey” enough and delicious. I used vegetable oil in place of coconut oil in the filling and vegan butter to replace the coconut oil in the crust. It worked very well. I also used agave as my liquid sweetener. My filling, after reaching room temperature, held its shape perfectly.

    The crust and ganache worked well, but I found the combination of all three elements to be far too sweet and rich. This is obviously due to personal preference. Next time I think I might try leaving off the ganache or changing out the oreo crust for graham cracker crust and simply applying less of the ganache. If you are one to love intensely rich, decadent, and sweet desserts, I wouldn’t recommend changing anything, as each element was great on its own.

    Thank you for sharing this recipe! It was very fun to make. I look forward to playing around with it to fit my own taste preferences.

  10. meeshy-keen says

    OMG. If you’re debating making these—make ’em! I recently had friends over for dinner and needed to make a dessert that was vegan for one friend, gluten-free for another friend, and CHEESECAKE for a third friend. I subbed Glutino cookies for the Oreos, and this was a smash hit that everyone could enjoy. Definitely a “special occasion” treat as they’re pretty rich and a bit time consuming… but they were so worth it. Thanks, Dana, for this awesome recipe!

  11. Anahita says

    Do we use the oreo cookies with the filling or the filling needs to be scraped out before making the crust?

    • Support @ Minimalist Baker says

      No need to scrape it out! You can use the entire cookie, including the filling. Hope that helps!

  12. Eliza says

    This looks beautiful! I’m obsessed with peanut butter, and cheesecake, but sadly for me I’m a little bit lactose intolerant. I’ve been worried that if I make a vegan cheesecake it won’t be as creamy and cheesy as the cheesecakes I love, so I was wondering how do you make this one taste cheesy?

  13. Fawn says

    I wish there were a way to post a picture! I made this and their absolutely delicious and beautiful :) I’m always posting on Fb and sharing your recipe with everyone I know! Thank you :)

    • Support @ Minimalist Baker says

      Hi Fawn! If you post your photo on Instagram and use the hashtag #MinimalistBaker, we’d love to check it out!

  14. Taylor says

    The filling tasted like lemony maple syrup with almost no peanut butter flavor. I continued to try and tinker to address it but it was really inedible. I couldn’t detect a cheesecake flavor or a peanut butter flavor from the ingredients. It tasted nothing like the “Creamy, Sexy, Peanut butter, Perfectly sweet” recipe advertised. The rate the recipe feature is malfunctioning so it is stuck at 5 stars. Unfortunately, this was a true 1 star for me.

    • Support @ Minimalist Baker says

      Hi Taylor! We’re sorry to hear that you didn’t have success with this recipe. Did you change any of the ingredients by chance? Additionally, we will take a look at the recipe rating feature but if you could let us know what browser and device you were commenting from, that would be really helpful. We’ll do our best to help!

      • Taylor Dockter says

        I followed the recipe exactly, double-checked measurements, and everything was fresh. I tried serving it to friends and no one guessed it was supposed to be a peanut butter cheesecake until I explained. Unprompted they too said it tasted mostly like lemon juice and/or maple syrup. My original review was done on an Apple through safari.

  15. Catalina says

    I’ve made these countless times but I wanted to make a full-sized one instead of a bunch of mini ones this time & was wondering if there any adjustments that I would need to make? Do you think it’ll come out just as well?

    • Support @ Minimalist Baker says

      Hi Catalina! You totally could! We’d recommend just baking 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! Hope this helps!

  16. Caitlin says

    I made these for my daughter’s 4th birthday party yesterday and everyone loved them but am commenting because I had a few leftover today and my sister in law was craving a milkshake so I threw them into the blender with about a cup of califa toasted almond coconut milk and the result is insanely delicious!

  17. Kylee says

    How many cookies is 10 ounces? Hoping someone sees this as I want to make it for Christmas in a few days! Also, I have family that doesn’t like the taste of coconut oil. Can I use melted earth balance instead? or would tipple refined coconut oil be the same? supposedly this doesn’t have as strong of a taste.

  18. Lucy says

    It tastes like coconut. Overwhelmingly coconut. Which is quite foul when combined with maple, chocolate and peanut butter. Everyone who tried it said the crust was amazing, the ganache was the best. But the filling….I was asked to never make the awful coconut filling again.

  19. samantha says

    This recipe looks SO good. I’m wanting to make this for a vegan potluck I’ve been invited to but was curious as to which brand of peanut butter cups you used since Reeses aren’t vegan and I don’t know of any company’s that sell vegan peanut butter cups (without making them myself which would be a bonus to avoid ;)

    • Moira says

      Due to cross contact with milk at the plant, even Oreos company says they are not suitable for vegans. :( Plus, we need to know if the sugar was processed with bone char to make it white. Disgusting but true. To stay vegan, only buy goods with organic sugar or a sweetener other than granulated or cane sugar, even some brown sugars.

      • Suzie says

        Making this today but had to comment…
        Just wanted to put it out there that unless an Oreo packet explicitly states it was “made on shared equipment with (which it won’t) or may contain milk”, Oreos do NOT contain or have any cross contamination with milk at all. My son is beyond anaphylaxis with both milk and eggs, and he eats Oreos on a daily basis. His allergy is so incredibly high that if I drink coffee with milk, don’t wash, and then kiss him later he will react. When he was little (diagnosed at 8mos now 7) I called the company constantly and was told the same by everyone I spoke to – if there is ever a chance of cross contamination they will call it out in the label. Oreos are made on a milk free line & are safe for vegans. As any trace of milk would cause my son to react, I completely back them up.

  20. Maia Hayden says

    These were so so delicious! Perfectly creamy and peanut-buttery. Plus, I love that there’s no added sugar! Amazing!!

  21. A huge fan! says

    This is a delicious recipe! I made it for the adult option for dessert at my son’s birthday party. It was a HUGE hit! My husband, also a vegan, has a theory that if you call something “vegan cheese” or “vegan bacon”, that non-vegans will already have a built-in bias against it and judge it harsher than if you didn’t call the dish what it is supposed to replace. So… we didn’t call these “chesecakes” but called them “PB and chocolate tarts”. Who knows if that actually makes a difference… although, he is a recovering sales person so he might be on to something.
    I did make one modification because my family can’t do oreos. I used the crust from this recipe:
    and added cacao nibs once the nuts and dates had been mixed to form the crust. I believe I added 2-3 T of nibs. I don’t think you can go wrong with more. It didn’t change the consistency or stickiness of the mixture. The result was a gluten free crust with this crunchy little chocolate-y nib surprise.
    I got many recipe requests for this and will be making it again for the upcoming Holiday season!
    Thanks so much for your brilliance!!!

  22. Michelle frank says

    Hey Dana,

    It’s Michelle again, never mind about this as I just read it needs to be in freezer. I need to travel 180 miles with it! I’ll find another recipe In Your book or on your website. This looks yummy and will make it when she comes to visit!

    Thanks again!

  23. Michelle frank says

    Hey Dana!

    Love everything you make! Do you think this would be okay to make as a cake in a spring form pan? I need to make a vegan gluten free birthday cake for my daughter.

    Hugs and chocolate,

  24. Jo says

    Just made these, now in the freezer. Only disappointment is that I ended up looking at the comments afterwards and realised these are to be served Frozen…… not so impressed since I was making it for my vegan step dad.. now he can’t take them home with him …. cheesecake is not ice cream cake FYI ..

    • Jo says

      I take it back .. so sorry for my rude comment. They actually kept their shape once thawed. And it was very delicious . Definitely tasted and looks like cheesecake. Thanks for the recipe .

  25. Rebecca says

    Hi – I made these last night and they taste great, mixture seemed right… put them in the freezer for way longer than 3 hours, came out looking good/firm. But once they thawed, they went right back to being the same consistency as when blended, i.e. not firm. So again, they taste great, and fortunately I made them in cup liners so you can eat them out of the liner, but what happened with the setting? I was really careful with measuring the ingredients and in fact made 2 batches and they both came out that way. Any tips? I’d like to make these again, but get them to set this time. More cashews in the mix I guess? P.S. Didn’t get any grittiness or anything, all the rest worked really well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This recipe needs to stay frozen to keep its shape. To eat, let thaw, but then put right back in the freezer or they will lose their form!

  26. Yvette says

    Hi, just found this recipe and am keen to try it out for the weekend’s dinner guests. Do I use a whole Oreo cookie with the white filling in it or can you get them without? Thanks!

  27. Kathleen says

    I have two possibly silly questions:

    1. Is the coconut flavor very prominent? While I love the flavor, my husband does not.
    2. I have made desserts with soaked/blended cashews before but it always remains a little “gritty” no matter how long I blend it. Is there a trick I’m missing to make it more smooth or do I just need a better blender?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1) It’s semi prominent, but not overpowering.
      2) It sounds like you need a better blender! If they’re soaked, they should blend with the right quantity of liquid and a good blender! See my favorite blender here.

  28. Hannah says

    Oh my gosh these are the best things I’ve ever eaten. My husband now begs me to make them whenever there is any occasion. I didn’t change a thing from the recipe, and they turned out just perfect.

  29. Sam says

    I love this recipe. The cashews really even out the overwhelming taste of the peanut butter. I had a hard time swirling the ganache- any suggestions?

  30. azul says

    Not vegan. Oreos use palm oil, which is the cause of jungle deforestation and the killing of thousands of animals including the orangutas… I thought vegan mean NO animal cruelty

  31. Jen @ sweetgreenkitchen says

    This looks amazing! My family loves cheesecake and my dad is known for his incredible (all dairy) cheesecake. I have spent years developing a more nutritionally sound, natural, healthy way of life and creating recipes to fulfill this goal and always trying to reinvent my childhood favorites into foods that fit my lifestyle now, this will be a great addition to my recipe file and maybe I’ll even make them for my dad!

    I also just want to tell you how incredibly beautiful, fun and inspiring your photos are (and you and your hubby are adorable). I started my own food blog a little more than a year ago and I have a loooong way to go with my photo skills, yours are always a gorgeous inspiration

  32. Goksu says

    Hi, I have a question, is there anything we can replace the cashews with? Would other nuts do such as almonds or hazelnuts…or maybe something non-vegan?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If non-vegan, you could use softened cream cheese! I’d use 2, 8-ounce containers. Otherwise, you could try blanched almonds.

  33. Cassandra says

    I recently stumbled across your blog, have made a couple of things. But this recipe caught my eye the most. THANK YOU for making it! I’ve had some food allergy issues recently and in addition to dairy, I’ve had to cut out soy too. Imagine my dismay as a once-cheesecake-lover, finding a lot of cheesecake subs are soy-based. (Which I GUESS makes sense ;)) But this-I will be definitely trying soon

  34. Marina says

    I know I’m late to this party – but OHMYGOSH were these fabulous! I just made these little morsels of heaven over the weekend for my husband’s birthday and they were such a hit! I doubled the recipe and they were gone within minutes. I never would have thought a vegan dessert could taste as good (or, in this case, better) than the “real” thing! #imabeliever

  35. Akshatha says

    hey! I was just wondering if I could use normal dairy milk or cream instead of the coconut milk? And unsalted butter instead of coconut oil?

    I’m not vegan but I stumbled on this recipe when I was looking for eggless dessert recipes and this recipe sounds perfect for me except for the coconut oil and milk! :)

  36. ankita says

    Hi dana.! Minimalist Baker.!! is jst Suuper awsmm fr vegans….!! Jst love ol d things u post.! :) esp baked ones.!!!
    For this i wanted 2 ask regarding substitution, instead of oreo can we use normal cookies? I am confused if the normal one wud give a good taste when combined with peanut butter or not…Thenx … :))
    Looking forward for more posts…<3

      • ankita says

        Thenku…:) :* (y)
        Ur website pictures of ol d desserts n dishes are truly irresistible.!! One cant jst wait to have them…!! Super.!!! Recipes…! A diehard follower of u…Made urs creamy garlic pasta with roasted tomato…evry1 was delighted to have…that…cant wait to make more…:)

  37. Katie says

    These look delicious! I have a question concerning the coconut milk and oil. If I am not worried about making this a vegan recipe, can I substitute regular dairy milk for the coconut milk and either oil (olive, vegetable, canola?) or butter for the coconut oil in the filling and crust? I’m trying to see if I can make these without spending money on coconut products that I won’t use too often in the future.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      YES! You can do all of those substitutions. Just use 2% or (preferably) full fat dairy milk in the filling, and regular butter in the crust. Good luck!

  38. Summer Armstrong says

    Don’t Oreos have white sugar? I didn’t think that was vegan? I am super excited to try this recipe!

  39. Rachel says

    Wow! These were awesome. I subbed almond milk for coconut milk and added more peanut butter, but the filling set really well. A bit sweet for me, but I’ll cut back on the maple syrup next time (the dark chocolate ganache also does a great job cutting through the sweetness of the filling).

    I like this method of “baking”–you can definitely fix it as you go. Less hassle that way!

    These were a gift for my vegan boyfriend’s birthday, and he loved them. Thanks! I can’t wait to try the recipe again with a different flavor profile–have you tried subbing pumpkin for peanut butter?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! thanks for sharing!! I haven’t tried subbing pumpkin, but if I were you, I’d use pumpkin butter otherwise it won’t taste like much. Good luck and happy birthday to your BF!

  40. Carolyn Jacobson says

    I would also like to know the answer to Mayas questions. I want to freeze them, then bring to a Xmas party, where I would have them out on a table….will they be OK? What happens to the texture if they are out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They are best if kept in the freezer before serving. But if they set out on a table, just know they’ll get kind of soft and may need to be eaten with a fork – but still delicious!

  41. Maya says

    Hi, they look delicious and I can’t wait to try them. I was wondering how long can they stay in the freezer for as I was thinking of making them in advance for Christmas? Also will they thaw out too much if left in the fridge for a few hours before being eaten?

  42. Shelby says

    I would give this recipe negative stars if I could to be honest. You stated that agave nectar is a substitute for maple syrup, so I used that. Im not sure if it would have come out differently but I followed your recipe and it was without a doubt the most disgusting thing Ive ever tasted. This recipe calls for expensive ingredients so I really don’t appreciate having to waste such useful products. It turned out so unbelievably sweet that I licked the spoon and got a headache. It took about a cup and a half of unsweetened bitter dark cocoa powder and a cup of dark coffee grounds to make this edible.
    If you have not personally made this recipe with the substitutes suggested, I suggest you don’t have them on here because it did NOT turn out good.
    I hope this helps someone who has agave around the house and decides to use it instead of syrup.

  43. Vickie goss says

    Thank you so much for this recipe. My daughter recently went vegan and her birthday is coming up. This will be great to make for her. Looks delicious even though I’m not vegan !

  44. Sarah says

    So, I have a question. Actually I should first start out by saying that I LOVE this recipe as it is. At my job we have a lot of potlucks and this is a huge hit at every single one. There’s a woman I work with who has a nut allergy so she has never been able to try them and I always have a twinge of guilt when I bring them in, knowing she can’t eat them. I was thinking about making these for Thanksgiving, but my mother-in-law also has a nut allergy. I love that this is a “cheesecake” alternative that doesn’t use vegan cream cheese and I really don’t want to go that route. What are your thoughts, Dana, or anyone really, about using a banana or two in place of the cashews? Or is there another non-nut alternative? Also, since I want to make this for Thanksgiving, I was thinking of using ginger snaps instead of Oreos and adding some pumpkin and spices in place of the peanut butter. I made a pumpkin cheesecake last year from a recipe I found through FoodGawker that had a ginger snap crust and it was amazing. Think this will work? Thoughts/suggestions?


  45. Rachel says

    Thank you so much for this recipe! I am on a pretty restrictive diet right now due to some health issues, so I made a few modifications and it still tasted so delish! I used raw almonds & almond butter instead of cashews & peanut butter. I can’t have any type of sugar so I had to skip the maple syrup. Instead, I used a ‘flax egg’ for consistency and some liquid Stevia for sweetness. For the crust, I nixed the Oreos (b/c of the no-sugar) and instead used a combination of unsweetened cocoa powder, coconut flour, almond flour, Stevia in the raw, and a little vanilla extract along with the coconut oil. For the ganache I used unsweetened chocolate with liquid Stevia along with the coconut milk. I’m so grateful for this idea though, b/c as you can imagine, with such a limited diet, it’s difficult to have a satisfying dessert, but this really satisfied my sweet tooth. Thanks!

  46. Taylor @ What Vegetarians Eat says

    These look amazing! I don’t make desserts often but I think these will be making an appearance in my kitchen VERY soon!

  47. sarah king says

    Your recipes are simply the best. I changed to a vegan, gluten free and refined sugar free diet for health reasons and you have helped to make that change possible. The recipes are simply yummy. Thanks.

  48. Laura says

    These were OFF THE FREAKING CHAIN!!! Made them for my book club, and when I brought the plates out, there were instant gasps followed by exclamations like, “Oh my god! Did you buy these or make them?!?” And then moans and groans of delight as they were VERY quickly consumed! I had a bit extra of the “cheesecake” filling, so I filled a ramekin with it, added the last touch of ganache, and topped it with a few peanut butter cups. Hubby and I thoroughly enjoyed several nights later. Thank you so much for this knockout recipe!!

  49. Rachel says

    2 questions. For the crust, is it just the cookie part of the oreo, or the filling too? And do I have to keep these in the tin until they are ready to be eaten or do they maintain their shape once set? I know I keep them refrigerated but do they have to stay in the tray?


  50. mallory says

    hey! just scrolled through all the comments but didn’t see this answered – what brand of mini peanut butter cups did you use when you made this recipe? thanks!

    • Ruth says

      Justin’s pb cups are widely available. Also trader joes has amazing mini dark pb cups…… I’m making these tonight for my daughter for Easter dinner dessert tomorrow. I used Newman-O’s in place of Oreos. While there’s nothing like Oreos they are so full of not good stuff…..

  51. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  52. 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!

  53. 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!


  54. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  55. LaDiva says

    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.

  56. Sandy says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The only baking required is the crust (5 minutes). I specify that in the instructions and the blog post.

  57. 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

  58. 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

  59. 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

  60. Allison Carmn 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!!

  61. 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

  62. Elisa 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 ;)

  63. 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!!!

  64. Thankfifi says

    These look just incredible – there’s something happening in my mouth just looking at them…


  65. 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.

  66. Ailish 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  67. 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.

  68. Meg @ The Housewife in Training Files says

    pretty much dying over these. Everything I Love. But really what’s not to?!

  69. Heather @ My Overflowing Cup says

    These look delicious, and your pictures are fabulous. Thanks so much for the recipe! Chocolate and peanut butter have to be the best combo ever!

  70. 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.

  71. Katie @ Produce on Parade says

    Happy Birthday pretty lady! Dang, I don’t have any words for how scrumptious these look, so creamy too! I agree, praise Buddha for Oreos. Have you had the peanut butter ones..omg!

  72. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  73. 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!

  74. jenna @ just j.faye says

    Happy, happy birthday!! Hope you had a fabulous day.
    PS- these cheesecakes look amazing and I love your blog!

  75. Brittany Noelle 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).


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  76. Helen @ Scrummy Lane says

    Well, I was in heaven just reading this! I’m not a vegan, and love cheesecake, but hate how unhealthy it is. Great to have this slightly healthier alternative!

  77. Miss Polkadot 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.

  78. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Sue Tupper says

      Perhaps you are thinking of another word, Suzanne. The definition of “vegan” has nothing to do with health. Its only requirement is that is excludes animal exploitation. So maybe you need to use another word for what you’re thinking of. But “vegan” isn’t your word to twist the definition of by heaping on all kinds of other criteria into it to change it into what you’d like.

  79. Katie @ 24 Carrot Life says

    Happy birthday, Dana! I hope you ate lots of these delish looking cheesecakes for your big day.

  80. Stephanie @ A Magpie in the Sky 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

  81. Shonalika 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

  82. Camille says

    I’m not even a cheesecake fan and I’m pretty sure you just made me fall in love with it. Happy Birthday and Happy Every Day!

  83. Thalia @ butter and brioche says

    these cheesecakes are SO deliciously good looking.. i definitely could devour a couple right now! a recipe worth saving, thanks for the idea.

  84. Medha @ Whisk & Shout 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!

  85. 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! :)

  86. Iasmin Barbosa 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  87. Traci | Vanilla And Bean says

    YaY! Happy Birthday Dana! What a sweet way to celebrate another year! Creative, simple and mouthwatering cheesecake! Love the scrolling pics too! Have a beautiful day, Dana!

  88. Katie | The Surly Housewife says

    Happy Birthday!!! Your food and pics are some of my favorite to check out. Keep up the good work and enjoy your birthday!!

  89. Alex Caspero MA,RD (@delishknowledge) says

    Happy Birthday! Looks like you found the best way to celebrate –> oreo cheesecake! I think I’ll celebrate your birthday by eating these too! That’s an excuse right?

  90. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  91. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  92. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  93. 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 ;).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  94. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  95. Jennifer Lee 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!

  96. Hannah @ CleanEatingVeggieGirl says

    First of all.. Happy Birthday!! Second of all, these looks and sound amazing so thank you for sharing!!

  97. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

    • Lindsay says

      I second that. I just made this recipe and was cringing as I pulled out each ingredient and realized the high-fat high-calorie content of each one (coconut milk, coconut oil, peanut butter, cashews, maple syrup, chocolate…) I get that it’s a dessert but yeezus, with over 500 calories per hand-sized cheesecake, I don’t know if I want to put in that much extra time at the gym :)

  98. hippymomelizabeth 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  99. Karen @ Lushious Eats says

    MMMMMM this looks soooo good! I literally want to skip all my meals and go straight to dessert! I can see myself munching on these all day! Delish! ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  100. Danielle @ Chits and Chats and Chocolate says

    Pure Heaven. My family is big on cheesecake, so these are definitely a must!

    Happy Birthday!!! I hope you have a fabulous day!

  101. Shobelyn 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Shobelyn! What a kind thing to say. 28 isn’t feeling so bad so far! Hugs.

  102. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  103. Maryea {happy healthy mama} says

    Happy birthday young lady!! These look like a fun treat. I LOVE the idea of cutting strips of parchment paper. No more cutting little circles for me! It’s the little things in life. ;-)