Vegan Peanut Butter Cheesecake

Sweet and decadent vegan peanut butter cheesecake made with Go Max Go's Cleo bars and drizzled with chocolate for the ultimate vegan dessert.

Prep Time
30 mins
Cook Time
30 mins
Chill Time
30 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Peanut Butter Cheesecake
Servings: 16 mini cheesecakes
Calories: 63 kcal
Author: Sarah McMinn
Ingredients
Crust
Peanut Butter Cheesecake Filling
Toppings
US Customary - Metric
Instructions
  1. Preheat the oven to 350F. Lightly spray a mini muffin tin with cooking oil and set aside.
  2. In a food processor blend cookies until they are a fine crumb. With the motor still running, add the vegan butter and blend until fully incorporated. The cookie crumbs should sticks together when pressed. Spoon the cookie crumbs into the mini muffin tin and press down firmly.
  3. To make the filling combine all the ingredients in the food processor and blend until smooth, scraping down the sides as necessary. Pipe or spoon the filling over crusts, filling each muffin mold to the top. Bake for 10-13 minutes until cheesecake is mostly firm.
  4. Remove cheesecakes from the oven and place in the refrigerator or freezer to harden before removing from muffin molds.
  5. Top with chopped Cleo's Peanut Butter Cups and melted chocolate. Serve chilled.
Nutrition Facts
Vegan Peanut Butter Cheesecake
Amount Per Serving
Calories 63 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 64mg 3%
Potassium 53mg 2%
Total Carbohydrates 6g 2%
Sugars 5g
Protein 1g 2%
Vitamin A 0.7%
Calcium 0.6%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.