Calling all chocolate and peanut butter lovers for these easy and decadant No-Bake Peanut Butter Cheesecake Brownie Cups! The perfect Summer go-to dessert when those cheesecake cravings come a calling but there’s no time to bake and it’s too hot to turn on the oven. These little cups of joy may look humble but don’t let that fool you! Their peanut butter cheesecake filling is so creamy and delicious you wouldn’t believe it’s non-dairy and that chocolatey brownie crust is so rich it’s hard to believe it’s no bake, gluten free, and made without refined sugar! Such an easy, rich, and delicious dessert should come with way more guilt but this is one you can feel good about keeping close by all summer long.
Makes: Approximately 8 brownie cups
Active Time: 20 minutes
Inactive Time: 30 minutes to chill
Ingredients:
For Brownies Cups:
- 3/4 cup raw nuts (your choice or you can combine a couple types if you like. I’ve used almond, cashew, and walnut)
- 6 medjool dates
- 1 tablespoon maple syrup
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup vegan chocolate chips or chopped vegan chocolate, optional
- 1–2 tbsp water (you may need a couple more tablespoons of water if you don’t soak your dates in warm water to soften them before processing.)
For Peanut Butter Cheesecake Filling:
- 1/2 cup vegan cream cheese
- 1/4 cup natural creamy peanut butter
- 1/2 can of chilled coconut cream (scooped from one can of chilled full fat coconut milk left in the refrigerator overnight. Use hardened cream only, reserving liquid for another use.)
- 1/3 cup organic sugar of choice (Be careful if using a liquid sweetened that you don’t overwet the mixture as it can easily become too runny.)
- 1/2 teaspoon vanilla
- Pinch of salt.
Directions for Brownie Cups:
- Add nuts, pitted dates, cocoa powder, maple syrup, vanilla extract, and salt to a food processor or high speed blender. Process the ingredients until a sticky dough forms. If your dough is dry and crumbly, add additional water 1 tablespoon at a time, processing in between until the dough comes together and forms a smooth mixture.
- Add chocolate chips into the processor bowl if using and stir to incorporate.
- Line a muffin tin with circles of parchment paper or cupcake liners and scoop a heaping tablespoon into each cup. Press mixture into the bottom and slightly up the sides to form a cup shape. Dampen hand with water to prevent the dough from sticking to your hands while pressing. Place in freezer a few minutes to firm up while you make the peanut butter cheesecake filling.
For Peanut Butter Cheesecake Filling:
- In a mixing bowl combine 1/2 cup vegan cream cheese, 1/4 cup natural creamy peanut butter, chilled coconut cream, 1/3 cup organic sugar, 1/2 teaspoon vanilla, and a pinch of salt. Using a hand mixer whip the ingredients gradually increasing speed from low to high as the mixture starts to incorporate and continue mixing a couple of minutes until mixture is creamy and fluffy.
- Scoop or pipe mixture into brownie cups, topped with more chocolate chips or chopped chocolate if desired. Remove from tins or muffin liners plate and serve!
(These can be stored in the refrigerator for a week or frozen for a couple months.)
Like this recipe or have a question? Please feel free to leave a comment below!
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