Description
Creamy Peanut Butter Swirl Mini Cheesecakes
These creamy peanut butter swirl mini cheesecakes are an easy, no-bake vegan dessert made with a crunchy granola bar crust and a smooth cashew-based filling. Finished with a rich peanut butter swirl, they are perfect for make-ahead treats or special occasions.
Ingredients
Crust
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2 boxes Blake’s Seed Based Chewy Chocolate Chip Granola Bars
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2 teaspoons melted coconut oil
Filling
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2 cups raw cashews, soaked and drained
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1/2 cup maple syrup
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1/4 cup lemon juice
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1/3 cup melted coconut oil
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3/4 cup full-fat coconut milk (use the thick cream from the top of the can)
Swirl
-
1/4 cup creamy peanut butter
Instructions
- Prep:
- Place cashews in a bowl, cover with water, and soak in the refrigerator overnight.
- Crust:
- Break apart the granola bars and add them to a food processor with the melted coconut oil. Blend until the mixture is sticky and holds together when pinched.
- Lightly grease six 4-inch springform pans with coconut oil.
- Press the crust mixture evenly into the bottom of each pan to form a compact layer.
- Place pans in the freezer while preparing the filling.
- Filling:
- Add all filling ingredients to a high-speed blender. Blend until completely smooth and creamy.
- Divide the filling evenly among the six prepared pans.
- Spoon peanut butter over the filling and gently swirl it through the surface.
- Cover with plastic wrap and freeze for 4 to 6 hours, until firm.
- Serve frozen or allow to thaw for 10 to 15 minutes for a creamier texture.
Notes
Soak cashews fully for the smoothest filling texture.
Scrape down the blender sides often to ensure everything blends evenly.
These cheesecakes store well in the freezer for make-ahead desserts.
If you do not have mini pans, this recipe can be made in a 9-inch springform pan.
Nutrition info is approximate.
- Prep Time: 20 minutes (plus overnight soaking)
- Freeze Time: 4 to 6 hours
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan Dessert
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 420kcal
- Sugar: 22g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g