No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

No-Bake Mini Peanut Butter Cup Chocolate Cheesecakes

No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

It’s official: we’ve listed our condo for rent for the next year!

This means our road tripping adventure is getting real, our excitement is amplifying, and also that my anxiety is growing right in line with it. If you’ve been reading for a while, you may remember that I’m prone to worrying and I’m most definitely a planner. To give you an example, it took me years to finally leave my 9-5 in pursuit of more satisfying work. I’m the type of person who has to build up to making big changes in order to feel comfortable taking those leaps. Sometimes I envy people who can seemingly just jump right in with little hesitation and figure it out as they go. I’m the opposite. I try to figure out as much as possible in advance and then take strategic and calculated risks…worrying all the way.

The worrying is not ideal because it can sap much of the joy out of the process, but I will say that the (over)analyzing has produced solid outcomes thus far. The thing is, I’m also the type of person who is constantly pushing myself to do more/better/different. Both Aaron and I are similar in this way. It’s probably why we both got into colleges, then transferred after freshman year to better (for us) schools. It’s why I was able to take an entry-level job in online advertising and build out a whole new SEO department to manage, and why Aaron was able to create and grow the business he co-founded all by the age of 30. It’s why I left my 9-5 to do a 180 and learn about culinary nutrition and recipe development, and why Aaron just recently left his business, sold his shares, and is now entertaining landscape photography as a possible next endeavor. These are accomplishments of which I’m extremely proud. They’ve been all-consuming in the moment and required serious grit—some more rewarding than others, but all satisfying in their own way. However, none have ever left us feeling comfortable for more than a fleeting moment.

I realized in the last year that we have this thing we do where we set a lofty goal, work really, really hard to get there, and then as soon as we do, we tell ourselves, “okay, onto the next.” It makes for very productive, very exhausting days. And the thing about all of this is that for me there’s this mind game element where I somehow convince myself that as soon as I do x, I’ll settle in, be more present, take a break, etc, etc. I felt this happen when we finally saved enough to buy our condo last spring. There was this chaotic flurry of events leading up to it and following it, and then as soon as we unpacked the last box and it became a lot more quiet, we got this intense urge to travel…like pack up our tiny car with a suitcase and the dogs and just go. Leave it all behind. I studied psychology in undergrad, but I’m still sorting out what this even means.

Tangibly, I know it means we’re a little over a month away from actually doing just that. The universe heard our desire to travel and re-think everything. Our work, our lifestyle, our home, our relationships. The part of me that can’t stay still is about to burst with anticipation and the worrying, planning, practical part of me is freaking the fuck out. Will we be able to find good tenants while we’re gone? Will I have flashbacks of that time we moved to San Francisco and then back again because I hated it? Will Barley whine the entire year we’re driving around in the car? How will we make money when we’re done? WHAT DID WE JUST DO?!

All of this is manifesting itself in the recipes I’m creating. It’s comfort food, big time. It’s also fun food because as one of my old co-workers once bluntly told me in an email before she quit her job to leave everything behind and start anew in California, “You need to have a drink. Life is not so serious.” We will figure this out. We don’t have to know all of the answers right now (or ever). We just have to keep taking one step at a time, out of “good enough” and boredom and into at least the possibility of joy and greatness. There is so much out there to explore and no way of truly knowing if it’s right for us until we just do it.

No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

These no-bake vegan cheesecakes are all about playing in the kitchen and being unapologetically indulgent, both things I think many of us could use more of in our day-to-day. When I was trying to figure out how to make the crust, I literally tossed a bunch of whole oreo cookies into the food processor to see what would happen. It turns out oreos + melted coconut oil makes a damn good cheesecake crust. The filling is more wholesome in that it uses cashews and peanut butter for the creaminess, raw cacao powder for intense chocolate flavor, and maple syrup as a natural sweetener. But! Then I topped these with chopped vegan dark chocolate peanut butter cups. By far these are one of the most outrageously delicious desserts to come out of my kitchen. Even if you skip the oreos and the peanut butter cups for the more whole foods cheesecake filling, these are intense in a really, really good way. You may even get two servings out of each mini cheesecake because they are that rich.

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No-Bake Mini Peanut Butter Cup Chocolate Cheesecakes

No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

No-Bake Mini Peanut Butter Cup Chocolate Cheesecakes

Vegan,

Serves: 12 mini cheesecakes


Prep Time: 4 hours 20 mins

Oreo cookie crust, chopped dark chocolate peanut butter cups, and the richest, creamiest vegan chocolate cheesecake filling you've ever tasted. These no-bake mini cheesecakes are all about the JOY of eating!

No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes | picklesnhoney.com

No-Bake Mini Peanut Butter Cup Chocolate Cheesecakes

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Ingredients

For the crusts:

  • 18 oreo cookies (or other vegan sandwich cookies)
  • 3 1/2 tablespoons melted unrefined coconut oil, plus additional for greasing the tins

For the cheesecake fillings:

  • 1 1/2 cups raw cashew pieces, soaked for 2 hours, rinsed and drained
  • 3/4 cup full-fat coconut milk
  • 1/2 cup pure maple syrup
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 cup + 2 tablespoons creamy salted peanut butter
  • 1/4 cup melted unrefined coconut oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine grain sea salt

For topping:

Cuisine: Vegan Servings: 12 mini cheesecakes

Prep Time: 4 hours 20 mins

Oreo cookie crust, chopped dark chocolate peanut butter cups, and the richest, creamiest vegan chocolate cheesecake filling you've ever tasted. These no-bake mini cheesecakes are all about the JOY of eating!

Instructions

  • To make the crusts, add the oreos to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
  • Lightly grease a muffin tin with melted coconut oil. Line each tin with a strip of parchment paper (you'll later use these to lift the cheesecakes out of the tins). Holding down a strip of paper, add 1 heaping tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins. Set aside while you prepare the cheesecake filling.
  • Add all of the filling ingredients to your blender. Process for 1-3 minutes, or until the texture is very smooth. If the mixture is too thick to blend, add a splash more coconut milk at a time until it blends. Pour the filling evenly over the crusts (you will likely have some leftover--see notes). Sprinkle one chopped mini vegan peanut butter cup on top of each cheesecake, or 1/3 of 1 regular-sized vegan peanut butter cup. Freeze until firm (about 4 hours).
  • To remove the cheesecakes from the tins, briefly dip the bottom of the pan in hot water. Lift the cheesecakes out of the tins using the parchment paper strips. For best and creamiest texture, allow to soften slightly (about 10 minutes). Enjoy!

Notes [2]

You will likely have about 1/2 cup of filling leftover after making the cheesecakes. This is not a bad thing, trust me. It makes for an outrageously good peanut butter chocolate pudding for 2, which is perfect for snacking while you wait for the cheesecakes to firm up in the freezer.

Can’t eat peanuts? Feel free to sub almond butter and almond butter cups, or sunflower seed butter and sunbutter cups. It’s all good.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. I really just need these NOW. I am like you, need to build up to big changes and know what is going to happen, or my Type A crazy planner side comes out and I just might lose it. I think these are perfect for a Monday and I can’t wait to follow along on your amazing journey. Have a great day Amanda!

    1. Amanda says

      You always leave the cheeriest comments, Abby! <3 I know exactly what you mean about the Type A crazy planner side. Right now, we have a very loose itinerary for the next handful of months because the whole point is to just get out and SEE and go from there. But my need-to-control planner side is kind of freaking out! I'm hoping once we get on the road and into a different mindset that need to plan will simmer down.

  2. Caitlin says

    i am so envious of the life you and aaron are creating and hope to do the same. i am the most hesitant, over thinking, obsessive, indecisive person on the planet and your posts make me feel both hopeful and less alone. and inspired. i love the email your coworker sent to you. so poignant. and these cheesecake cups. they are exactly what i would eat in heaven/if i gave up all the cares in the world and decided to only eat dessert for the rest of my life. i adore you.

    1. Amanda says

      Aww, Caitlin. This is the sweetest comment. Know that I am totally rooting for you in whatever you hope to achieve! Being an over-thinker and hesitant can sometimes feel frustrating, but in a lot of ways it’s a huge strength because it means our actions are very thoughtful. I’d bet on your success any day. xo

  3. Koren says

    I am abso-freaking-lutely making these. ASAP… tomorrow, if possible!

    1. Amanda says

      Yes!! They are SO good! If I ever open a vegan restaurant (more likely a bakery 🙂 ), these will be on the menu.

  4. Confession time: I have been avoiding your blog for the last 2 weeks because I’ve been doing a detox/cleanse and your recipes are just too tempting! But I’m back now and this is the first one I see. Wow, wait to hit me with the best combo ever 🙂

    Good luck with all of the change going on for you. I myself am such a planner that I get so stressed just thinking about the possibility of change even if its good. I am so excited to watch you on your journey!

    1. Amanda says

      haha I am going to take your confession as a compliment…and maybe think about posting a salad sometime soon. 😉 There has been A LOT of dessert happening.

      I stress about good change too! I have this need to constantly be changing things up but also worrying over every change. It’s so strange. I’m excited to share our journey! Nervous, but mostly excited. 🙂

  5. OH yeah!
    a dozen please! 🙂

    1. Amanda says

      Please come over and eat some cheesecake! I cannot be trusted around these.

  6. Kait says

    WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!

    Cheering so fucking hard over here! First stop: NYC?! *fingers crossed*

    xoxo

    1. Amanda says

      Our first stop would have been NYC but I think we’ve reversed the order! I will let you know if that changes though. xo

      1. Kait says

        Ok LAST STOP NYC!!! I’m flexible as long as you stop here…and maybe let me know when you’ll be in the area so I can make sure I don’t book a trip. 🙂

      2. Amanda says

        I will let you know when we know!

  7. Oh girl. Things are going to be okay. Actually, they are going to be better than you can plan for. Scott and I are definitely the “leap before thinking” people. I especially live with little fear and tend to just go for it and figure it out along the way – and you know, everything has always been more amazing than I could have ever planned! Of course everyone is different and I’m sure planning is really responsible! But hey, if you are feeling that urge to let go and do something crazy, LET GO AND DO SOMETHING CRAZY. Life is super forgiving. And awesome. And totally doable ;). I’m so excite for you, I feel like you guys are about to discover so much <3

    1. Amanda says

      I so admire your no fear, figure it out along the way approach. It sounds much more enjoyable! 🙂 I also love what you said about life being forgiving. I *know* this is true, but it’s so easy to forget in the moment and think every decision is make or break. Thanks for the reminder that it will all work itself out. <3

  8. Jen says

    Oreos are vegan? Is that only in the USA then cos Oreo website UK says no 🙁
    http://www.oreo.co.uk/FAQ

    1. Amanda says

      Yes, oreos are vegan here! I would check the ingredient label at your local store.

  9. Natalie says

    These look amazing! However, I am allergic to cashews so what would you suggest as a replacement?

    Loving your blog by the way!

    1. Amanda says

      Thanks, Natalie! I would try blanched almonds as a replacement, since they have a similarly neutral flavor. Soak them overnight for easy blending. 🙂 Let me know if you give that a try!

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