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Mini Vegan Peanut Butter Cheesecake With Chocolate Ganache

By Crazy Vegan 41 Comments

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Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutterMeet my Mini Vegan Peanut Butter Cheesecakes with Chocolate Ganache. So each recipe always starts with some sort of bullshit inspiration, right? Well, the inspiration for this recipe came from my friend who always calls me “Peanut” because he reckons my brain is the size of a peanut. There you go, inspirational.

Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutterThese Vegan Peanut Butter Cheesecakes are super simple to make, require no baking and only utilize a handful of ingredients. Vegan Chocolate Sandwich Cookies, Vegan Butter, Peanut Butter, Lemon Juice, Cashews, Maple Syrup, Coconut Oil, Almond Milk are used for the Peanut Butter Cheesecake, and a simple Chocolate Ganache of Coconut Milk, Vegan Dark Chocolate, Instant Espresso and Salt tops it all off. Notice I said Vegan Sandwich Cookies and not Oreos. So, all you fu*cking Oreo hating psycho Vegan hippies, ha ha no chance! Troll on someone else’s blog!

Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutter

Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutterI use Natural Crunchy Peanut Butter in these Vegan Cheesecakes, but feel free to use the processed version if you prefer eating trash. Most of the time I use processed, but the natural one was on discount this week, so the cheapskate in me took over. Either way, it doesn’t really matter because these Mini Chocolate Peanut Butter Cheesecake fat bombs aren’t exactly healthy anyway. That’s why they’re mini. Try not to eat all 16 of them. Try your best, I have faith in you.

Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutter

Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutter

Scroll down to catch a glimpse of my simple, foolproof, idiot, and cretin friendly Mini Vegan Peanut Butter Cheesecake with Chocolate Ganache Swirl. They’re not healthy, but they are hella good, like most of the things in life that are bad for you. I love Coke…zero.

Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping. #vegan #simple #dessert #foodporn #healthy #chocolate #peanutbutter

Vegan Peanut Butter Cheesecake

Crazy Vegan Kitchen
Mini Vegan Peanut Butter Cheesecakes With Chocolate Ganache - Chocolate Sandwich Cookie Base, Peanut Butter Cheesecake Filling and Chocolate Ganache Topping.
4.67 from 3 votes
Print Recipe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 182 kcal

Ingredients
  

Cookie base:

  • 4 oz Chocolate Sandwich Cookies 120 grams
  • 3 tablespoons vegan butter melted
  • 2 teaspoons peanut butter

Peanut butter filling:

  • 1/2 cup Cashews Raw
  • 2 1/2 tablespoons Lemon Juice
  • 1/4 cup Peanut Butter Natural
  • 1/4 cup Coconut Oil Melted
  • 1/4 cup Maple Syrup
  • 1/3 cup Almond Milk
  • 1 Pinch Sea Salt

Ganache topping:

  • 3 oz Dark Chocolate 90 grams
  • 3 tablespoons Coconut Milk
  • 1 teaspoon Salt
  • 1 teaspoon Espresso Powder

Instructions
 

  • Before preparing anything, line 16 mini muffin tin cavities with a strip of non stick parchment paper so that the paper hangs up the side of each cavity (see photo of cookie base in post).
  • To prepare cookie base, in a food processor, process Sandwich Cookies till they turn into fine crumbs. Add melted Vegan Butter and Peanut Butter to the cookies, and process until evenly distributed. The cookie mixture should be the texture of wet sand.
  • Evenly distribute and pat down cookie base mixture into the bottom of your 16 lined mini muffin tins.
  • Place into the freezer whilst making the Peanut Butter Cheesecake Filling.
  • To prepare the PB cheesecake filling, place all ingredients in a high power blender and blend till smooth. Use the tamper that comes with the blender to assist in moving the mixture around so it blends evenly.
  • Evenly spoon filling over the 16 frozen crusts and smoothen the top. Leave whilst preparing Chocolate Ganache.
  • To prepare the Chocolate Ganache, combine all ingredients in a bowl and microwave for 10-15 seconds or until warm. Stir till smooth, and then dollop about 1/2 a teaspoon of ganache on the top of each mini cheesecake.
  • Using a skewer, swirl Chocolate Ganache into Peanut Butter filling.
  • Place in the freezer for 4-6 hours, or until firm.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes. Pop Mini Cheesecakes out of the tin by pulling upwards at the two parchment paper collars.

Nutrition

Serving: 1servingSodium: 230mgCalcium: 22mgVitamin C: 1mgVitamin A: 103IUSugar: 8gFiber: 1gPotassium: 135mgCholesterol: 1mgCalories: 182kcalTrans Fat: 1gSaturated Fat: 7gFat: 14gProtein: 3gCarbohydrates: 13gIron: 2mg
Keyword vegan mini cheesecake, Vegan Peanut Butter Cheesecake
Tried this recipe?Let us know how it was!

 

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    Comments

    1. Allison says

      at

      O.M....G. These are AMAZING! I just made a batch to have as a dessert at my Thanksliving tomorrow, and just "tested" one, as I never made this recipe before. It's going to be hard not eating them before my guests arrive. Awesome Amrita!!
      Reply
    2. Meridith says

      at

      Most other recipes I see need for the cashews to be soaked before blending, I have tried blending cashews before without soaking long enough and it was bitty and grainy... I think maybe because I don't have a good blender. Would your recipe still work texture-wise if I soak before blending? I am concerned about having little bits in it rather than a nice smooth filling.
      Reply
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    Amrita @ Crazy Vegan Kitchen
    I'm the crazy cat behind this blog. Curious? Find out more about me.


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