Spooky Mini Peanut Butter Cheesecakes

Quick, easy and SO fun to decorate! We loved these spooky cheesecakes, definitely have a bash at them!



For the base: 

8 x vegan biscuits 

2 x TBS vegan butter 

For the filling:

1/4 cup cashews soaked in water overnight

2 x TBS coconut cream 

2 x TBS coconut oil 

2 x TBS peanut butter 

2 x TBS maple syrup 

Squeeze of lemon juice 

Dash of salt 

For the decoration:

1 x M:lk Choc Bar 



Blend the vegan biscuits until fine, then in a bowl massage the butter into the crumbled biscuits until combined. Press this mixture into the base of 4 x small moulds.

Then, in a blender, combine all of the filling ingredients and blend until smooth. Pour this mixture evenly over each of the bases and freeze for a couple of hours.

For the decoration, in a bain-marie, melt 1 x Milk Choc Bar. Once melted pour into a piping or small zip lock bag, snipping off the corner. Then, carefully pipe these Jack Skellington style faces on top of each mini cheesecake. Store in the fridge or freezer. When serving from the freezer allow to thaw for about 20 minutes before enjoying. Serves 4. For the full video recipe, checkout our Instagram page @loveraw. 

Recipe includes:

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