Peanut Butter Cookie Cashew Cheesecake Cups
on Feb 10, 2021, Updated Feb 08, 2022
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Yep you read that right – Peanut Butter Cookie Cashew Cheesecake Cups. These little cups are SO tasty and rich and perfect for any dessert craving! I love that they are a freezer treat because that means you can keep them in there for awhile and always have them on hand.
Making cheesecake out of cashews might seem insane to you, but trust me, it’s amazing. The most important part is soaking your cashews for long enough and using a high powered blender to get them super smooth. Making the peanut butter cookie part of this recipe is also insanely easy as it is only a few ingredients. You bake them in the cups, then when they are still hot, press down the center to create a cup! Once they cool, just pour the cheesecake filling into each and freeze. A little chocolate on top just makes them that much better. These are great to make for valentine’s day and impressive someone special!
Ingredient List
- Peanut Butter
- Egg
- Baking Soda
- Raw cashews
- Vanilla extract
- Maple Syrup
- Full fat coconut milk
- sea salt
- Coconut oil
- lemon/ lime juice
- Chocolate chips
We suggest you soak some extra cashews so we can make a few more treats, check these out:
Strawberry Lemonade Cashew Cheesecake Bites
Chocolate Chip Cookie Dough Cashew Cheesecake Bars
Chocolate Stuffed Cashew Butter Cookies
Pin the image below to save these Peanut Butter Cookie Cashew Cheesecake Cups for later!
Peanut Butter Cookie Cashew Cheesecake Cups
Ingredients
Scale
- 1 cup peanut butter
- 1 egg
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1 1/2 cups raw cashews
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup full-fat coconut milk
- 1/4 tsp sea salt
- 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
- 2 Tbsp lemon or lime juice
- ½ cup chocolate chips
Instructions
- Start with soaking the raw cashews in a bowl covering them in water for 4-12 hrs.
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- In a medium bowl combine peanut butter, egg, coconut sugar and baking soda.
- Scoop about 2 tablespoons of cookie dough into each muffin liner and flatten slightly.
- Bake for about 15 minutes or until lightly browned.
- Remove from the oven, then use the bottom of a wooden spoon, or the bottom of a jar of spices to press down the middle of the cookie to make it into a cup. Then let them cool.
- Once the cashews are done soaking drain water and add to a high powered blender or food processor with remaining ingredients except chocolate chips.
- Put cashew mixture in ziplock bag with cut off the tip.
- Once cookies have cooled, squeeze cashew mixture into the cookie cups.
- Put them in the freezer for 30 minutes, then melt chocolate chips in the microwave and drizzle the melted chocolate on top.
- Freeze for at least another hour to harden, then store in a ziplock bag in the freezer.
Lovedd these treats!! I made them in mini muffin tin so they are a perfect bite size piece, I feel like one or two fill me up and are a delicious treat! I prefer eating them straight out of the freezer for the texture.
So glad you enjoy them!!
These are sooooo delicious!! My husband can’t stop talking about how good they are. He said it’s the best dessert I’ve ever made 🙂 thanks for the fantastic recipe!
So Amazing!!
These are absolutely amazing. I used bob’s red mill egg replacer and worked perfectly for an egg-free/vegan version. I also didn’t have enough coconut sugar so used 1/2 c almond flour and worked great. The cashew cream part is amazing. Seriously best recipe ever – thank you so much!
Great replacements! So glad you enjoyed it!!
I have never attempted to make cashew-based cheesecakes before, but I am so glad that I did! These were delicious! I will definitely make this dessert again.
These were some of the best dairy-free cheesecakes I’ve ever had!! Super easy to make and definitely a crowd-pleaser. Will definitely be making these again!
We love a cheesecake crowd pleaser!