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Mini Chocolate Peanut Butter Cheesecakes {Raw Vegan, No Bake}

Ice-cream cake? Cheesecake? Overnight oats? Yes to all three! These vegan no-bake mini cheesecakes are my new favorite breakfast slash treat in the summer! They're so creamy, decadent, and silky, plus the bitter-sweetness from the cacao.

Dessert recipes for breakfasts, for me, have to be quick and easy enough to whip up in under 10 minutes. And these babes meet the challenge! The base only calls for 4 simple ingredients and the filling, 5! I used silken tofu to create that silky, creamy cheesecake feeling but without the unnecessary fat.

For the toppings, I used more crunchy chopped peanuts and my favorite cereal, Brown Rice Cacao Crisps from One Degree Organics! They're like chocolate-flavored rice crisps but healthy - organic, sprouted, certified gluten-free, and no corn syrup! 

Here are some more vegan oats based desserts you'd love - Oatmeal Tiramisu, Rainbow Oats Banana Pancakes, Chocolate Oats Cupcakes, and Oats Fruit Cake Loaf. 

And be sure to find me on Instagram @veganbunnychef where I share more foodie moments of my life!

 

INGREDIENTS:

For the Chocolate Base -

1/2 cup oats

2 tablespoon cacao powder

2 tablespoon melted coconut oil

1 tablespoon maple syrup


For the Peanut Butter Filling

1/2 cup dry roasted peanuts

1/3 cup silken tofu

2 tablespoon melted coconut oil

1 tablespoon maple syrup

Pinch of salt (only if your peanuts are not salted)


Toppings-

Melted dark chocolate

Peanuts, chopped

Brown rice cacao crisps


TO MAKE:

- Blend the oats to flour, then mix all base ingredients, fill into a mini cheesecake mold pan, makes about 4 mini cheesecakes;

- Transfer into freezer and freeze for 15 minutes while preparing the filling;

- Blend all filling ingredients till smooth, then fill on top of the base;

- Freeze for 1 hour or overnight;

- Add preferred toppings and enjoy!


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