Mini Peanut Butter Cup Cheesecake

Oreo Crust, Peanut Butter Cheesecake Center, Topped with PB Cups

These cookies and cream cheesecake cups are no bake, dairy free, egg free, and fully vegan. The filling is super creamy, you’d never know these are fully vegan. They only require 6 simple ingredients.

The crust base and filling base for these cups can be altered to whatever flavor you want. You could swap the peanut butter flavor for sprinkles or M&M’s, etc. If you try any other variations, I would love to hear!

This is the perfect recipe to make for the summer as it is no bake, so you don’t have to turn your oven on. It also comes together super quickly; the longest part is just waiting for it to set.

 Oreos: any sandwich cookie will work. You can also use any flavor of your choice.

Vegan butter: any vegan butter will work. If you aren’t vegan, traditional butter should also work.

Vegan yogurt: I used an unsweetened cashew milk-based yogurt. Any yogurt should world. I would recommend sticking to an unsweetened or vanilla flavored one.

Vegan cream cheese: any vegan cream cheese will work. I used the one from Trader Joes. If you aren’t vegan traditional cream cheese should also work.

Sugar: I used cane sugar in this recipe. Any granulated sugar will work.

Peanut butter: any nut or seed butter will work. You can replace the PB cups on top with cashew butter cups or any other alternative.

Ingredients:

• Oreos

• Vegan butter

• Vegan yogurt

• Vegan cream cheese

• Sugar

• Peanut butter

• Peanut butter cups

Recipe:

Makes 6 cheesecake cups

Crust:

• 12 Oreos

• 3 tablespoons vegan butter

Filling:

• 1/3 cup vegan yogurt

• ½ cup cream cheese

• 1/3 cup sugar

• 1/3-1/2 cup peanut butter

Toppings:

• Peanut butter cups

• Peanut butter drizzle

Directions:

1.    Line a cupcake pan with cupcake liners or spray with cooking spray. Set aside.

2.    In a small bowl melt the 3 tablespoons of butter. Transfer to a blender and add in the 12 Oreos. Blend until a crust is formed.

3.    Add about 3 tablespoons of the crust to each cupcake liner. Be sure to press down flat. Place in the refrigerator.

4.    In a blender add in the vegan yogurt, peanut butter, vegan cream cheese, and sugar. Blend until smooth.

5.    Pour the filling onto the crust layer. Place in the freezer for at least 4 hours or overnight. If you’re adding the topping, take the cheesecake out after 1 hour and add the chopped peanut butter cups and peanut butter drizzle then place back in the freezer.

 Before eating, allow to thaw on the counter for about 5-10 minutes or in the refrigerator for about 20 minutes. Be sure to store the cups in an airtight container in the freezer. They should last up to one month.

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 Feel free to reach out with any questions you may have regarding this recipe! Enjoy!