Mini No-Bake Peanut Butter Cup Protein Cheesecakes




30 min


00 min


For the Filling:

¾ cup raw cashews

1 5.4-oz can coconut cream

¼ cup plus 2 tbsp smooth peanut butter

¼ cup maple syrup

1/8 tsp fine sea salt

For the Crust:

1/3 cup (2 oz) roasted unsalted peanuts

1/3 cup (2.7 oz) pitted Medjool dates

2 tbsp (12g) raw cacao powder

¼ tsp salt

2 dark-chocolate peanut butter cups, chopped, for garnish


  1. Place cashews in a bowl and cover with cool water. Cover bowl and refrigerate for at least 4 hours or overnight. Line a muffin tin with 8 paper or foil liners.

  2. Make crust: In a food processor, pulse peanuts, dates, cacao and salt to mix, then blend until a dough forms. Divide among muffin cups (use about 1 ½ tbsp per cup) and press on the bottoms to form crusts. Freeze. Wipe out processor.

  3. Drain cashews; rinse under cool water. Place in processor. Add coconut cream, collagen, peanut butter, maple syrup, and salt; blend until smooth, stopping to scrape down processor a few times. (Yield: About 2 cups) Remove muffin tin from freezer and divide filling among cups, using about 3 to 4 tablespoons batter for each.

  4. Sprinkle chopped peanut butter cups on top, cover and freeze until filling is firm, at least 3 hours. Let stand on counter for about 10 minutes to thaw before serving.

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