If you've never made one before, they usually consist of a nut and date crust that is then topped with a cream filling made with soaked cashews and coconut oil/butter. The result is nothing short of genius.
After trying this basic recipe from food blogger Chocolate Covered Katie, I was interested in playing with flavors and textures. Well I may have gotten a bit ambitious when I saw this Create N Plate recipe on Pinterest, but it looked sooo goood. And it is. I adapted it slightly to get more of the peanut butter flavor.
I decided to make them into cupcake size ones so that they would be easier to transport.. because I'm nice and I actually do share my food with other humans. Usually. Not gonna lie though, I thought twice about that gesture with these.
Cheesecake Crust:
-1 cup dates (about 10 dates)
-1/2 cup almonds or other nut
-1T PB2
-2T Peanut butter
-Pinch of salt
Mix all ingredients in a food processor until it forms a sticky crust. Press into parchment lined 6" springform pan, or cupcake molds in this case, and place in freezer until your filling is ready. You can adjust measurements to get the right consistency. I added the PB2 and Peanut Butter to get the flavor, but you can omit them if you want just a regular crust.
For the filling on these, I wanted to try to get a creamier texture so I liked that this recipe called for bananas instead of the usual coconut oil. I changed it slightly because I didn't want a strong banana flavor, and after tasting them I think I would omit the banana completely and just use coconut butter. But it's good to know that I can use banana in the base. I also think it would benefit from a little bit of vanilla.
Filling:
-2 cups raw cashews, soaked for at least two hours in water, then drained
-1 banana
-1/4 cup coconut butter
-3T cacao powder
-2T real maple syrup
Mix all ingredients in food processor until creamy. Will take about 5 minutes. Spoon and gently press filling onto prepared crust, then place in freezer again for a while until it sets.
The fun part about this cheesecake recipe? The toppings!!
Homemade Peanut Butter Cups
-1/4 cup plus 2T coconut oil, melted
-1/4 cup cacao powder
-2T agave or maple syrup
-Natural peanut butter
Combine oil, cacao, and sweetener, and spoon enough into mini cupcake molds with liners. Place in freezer until set, about 10 minutes. Drop a bit of peanut butter into the center of each one, then top with more chocolate to cover. Freeze again until set. Store in fridge, and keep cool as the chocolate will melt easily. You can also use the leftover chocolate mixture as a drizzle topping.
Peanut Butter Sauce
-2T coconut oil, melted
-1/2 cup peanut butter
Combine and drizzle over cakes (or ice cream!).
And there you have it, a delicious Peanut Butter Cup Cheesecake. No milk, no weird ingredients, just pure love and deliciousness.
Nom on that my sweet friends!
Amanda
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