No-Bake Vegan Peanut Butter Chocolate Cheesecake Cups

These no-bake vegan peanut butter chocolate cheesecake cups are creamy, rich, and completely dairy-free. Made with a date and almond flour crust, a silky cashew and coconut milk filling, and a glossy chocolate topping, they come together in just 30 minutes of prep with no oven required. They're the perfect make-ahead dessert for any occasion.

Ingredients

Simple whole-food ingredients do all the work here: dates and almond flour form the base, salted cashews and full-fat coconut milk create the creamy filling, and vegan chocolate chips finish it off.

• 1 1/4 cups almond flour
• 5-6 medjool dates, pitted
• 2 heaping tablespoons peanut butter
• 1/2 teaspoon salt (for the crust)
• 1 cup salted cashews
• 1/2 cup full-fat coconut milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt (for the filling)
• 1 cup vegan chocolate chips

Instructions

Make the Crust

• Add the almond flour, dates, peanut butter, and 1/2 tsp of salt to a food processor. Blend until thoroughly combined.

Blend date and almond flour crust

• Line a muffin pan with liners and press a thin, even layer of crust into the bottom of each one.

Create date and almond crust

Blend and Pour the Filling

• In the same food processor, add the cashews, coconut milk, maple syrup, coconut oil, lemon juice, and 1/2 tsp of salt. Blend until completely smooth.

• Pour the filling in each muffin cup so each one is just about full.

  Fill vegan cheesecake cups with cream filling

• Place the muffin pan in the freezer for 1 hour to chill.

Add the Chocolate Topping

• Melt the chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
• Spoon a small amount of melted chocolate over the top of each cup.
• Put the muffin cups back into to the freezer to chill for 10 minutes, then serve.

Assembled vegan cheesecake cups

Tips

• Use the thick, fatty part of the coconut milk for the creamiest filling.

Vegan Peanut Butter Chocolate Cheesecake Cups FAQs

Common questions about making and storing these no-bake cheesecake cups:

Q: Are these cheesecake cups vegan?

A: Yes, they're completely vegan. The filling uses salted cashews and full-fat coconut milk instead of cream cheese and dairy, and the crust is made with dates and almond flour.

Q: How do you store vegan cheesecake cups?

A: Store them in an airtight container in the freezer for up to 2 weeks, or in the fridge for up to 5 days. They firm up best straight from the freezer, so let them sit for a few minutes before eating.

Q: Can I use a different nut butter?

A: Yes, almond butter or sunflower seed butter both work well as substitutes for peanut butter in the crust.

Q: Are these gluten-free?

A: Yes, all the ingredients are naturally gluten-free. Just double-check your chocolate chips to make sure they're certified gluten-free if you have a sensitivity.