Peanut Butter Chocolate Cheesecake Cups

17 120 467
Ingredients Minutes Calories
Prep Cook Servings
2 h 0 min 9
Peanut Butter Chocolate Cheesecake Cups
Health Highlights
A healthy and decadent dessert -- vegan no-bake chocolate peanut butter cheesecake cups.


1/2 cup Pecans (raw)
1/2 cup Medjool date (pits removed)
1 1/2 tbsp Cocoa powder, unsweetened
2 tbsp Coconut, shredded
1 tbsp Maple syrup, pure
1 dash Sea Salt
1 cup Cashew nuts, roasted (unsalted)
4 tbsp Maple syrup, pure
1/4 cup Coconut oil (melted)
1/4 cup Semisweet chocolate chips (unsweetened; dairy-free (optional))
1/4 cup Peanut butter, natural (creamy and smooth)
1/2 cup Coconut cream
1 tsp Vanilla extract, pure
2 tbsp Cocoa powder, unsweetened
1 dash Sea Salt
1/4 cup Semisweet chocolate chips
2 tbsp Peanut butter, natural (creamy and smooth)


Soak 1 cup of cashews in water and cover them for 1 hour. After 1 hour, rinse, drain.


Lightly grease a muffin tin with coconut oil. Set aside.

Put dates (don't forget to remove pits) and pecans in your high-speed blender or food processor. Process until mixture is course and uniform throughout. 

Add the pecans, maple syrup, sea salt, coconut and cocoa powder to the blender/food processor and blend until the mixture starts to clump together. However, do not over process or it will become oily.

Pour mixture into the prepared pan and press it evenly into the bottom of the muffin tin pan cups. 

Put the muffin pan with the crust into the refrigerator while you make the filling.


In a small pan on medium-low heat, melt together the peanut butter, chocolate chips, maple syrup and coconut oil until smooth.  Set aside.

Place the soaked, rinsed and drained cashews and the coconut cream into your blender/food processor and blend until smooth. 

Add the melted chocolate, peanut butter and coconut oil mixture, vanilla extract, cocoa powder and sea salt to your blender/food processor. Blend for 30-60 seconds until silky smooth. You might need to stop and scrape down the sides and continue blending. 

Pour filling into each individual muffin cups and evening spread over the crust. 

Place the muffin pan back in the refrigerator until it sets and becomes solid (1-2 hours). 


In a small pan on medium-low heat, melt 1/4 cup chocolate chips with 2 tbs of peanut butter and stir until smooth. Evenly spread this topping over firm filling. Return to refrigerator to set.

To serve, remove from fridge and let sit at room temperature for 20 minutes.

Nutrition Facts

Per Portion

Calories 467
Calories from fat 293
Calories from saturated fat 134
Total Fat 33 g
Saturated Fat 14.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 9.9 g
Cholesterol 0
Sodium 152 mg
Potassium 419 mg
Total Carbohydrate 38 g
Dietary Fiber 4.6 g
Sugars 26.6 g
Protein 8.0 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.0

Energy sources