No-Bake Mini Peanut Butter Cup Vegan Chocolate Cheesecakes

Oreo cookie crust, chopped dark chocolate peanut butter cups, and the richest, creamiest vegan chocolate cheesecake filling you’ve ever tasted.

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)
1/3 cup 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:
12 mini or 4 regular vegan dark chocolate peanut butter cups, chopped

View the full recipe at Pickles & Honey →