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These Peanut Butter Cookie Cashew Cheesecake Cups are the perfect treat to have in your freezer and are gluten free and dairy free!

Peanut Butter Cookie Cashew Cheesecake Cups

  • Author: Kelsey


  • 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


  • 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.