Whilst I’ve been loving getting my bake on over the last couple of months in lockdown, I’d been craving making some raw desserts again.. raw cheesecakes to be precise! These chocolate peanut butter mini cheesecakes really hit that spot and were everything that I’d hoped they would be!
The filling is possibly the smoothest and most creamy filling that I’ve ever made! A silky smooth mouthful of chocolate peanut butter heaven in every mouthful! Honestly, when you try these cheesecakes, you would never guess that they’re completely dairy and refined sugar free! I’ve been having a real moment with anything chocolate lately and have been constantly digging into my dark chocolate stash, which is technically meant to be used for recipe and baking purposes. Oopsy!
Although they do take quite a long time to set up in the freezer, the actual process of making the cheesecakes is fairly quick and simple. And, the great thing is, because they’re frozen, they’ll keep for a great deal longer than most regular baked cakes! So you can always ensure that you have a healthy supply of them stashed in your freezer for whenever your sweet tooth comes calling! If you’re also in lockdown whilst reading this, then I’m sure you’ll be able to relate to those moods of wanted dessert after every meal of the day! Breakfast dessert? It’s a thing!
Raw Chocolate Peanut Butter Cheesecakes
- 1 cup oats
- 1 tbsp coconut oil
- 1/2 heaped cup pitted dates
- 1 tbsp peanut butter
- 1 cup cashews
- 3 heaped tbsp coconut oil
- 4 tbsp cacao powder
- 3 tbsp smooth peanut butter
- 4 tbsp honey or agave syrup
- 1 cup non dairy milk
- Extra peanut butter for swirl decoration at the end
- In a food processor, blitz the oats to form a flour, then add in the dates, coconut oil and peanut butter until well combined.
- Press this mixture into a cupcake tray to form the base of your cheesecakes. I like to pop strips of baking paper in the base of each of these to help with removing the cakes later on.
- For the filling, combine all of the ingredients in a high speed blender or food processor and blend until super smooth and creamy. Pour this over the cheesecake bases, then swirl through a little extra peanut butter to finish.
- Pop these into the freezer for 4 hours minimum to set. Carefully remove these from the tray, using a knife to loosen them. Decorate with toppings of choice- i love a little extra melted chocolate, and enjoy!