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Chocolate Peanut Butter Easter Cheesecakes {Vegan, GF}

Servings 8 muffin-sized cheesecakes

Ingredients

  • 1 x recipe for mini eggs (see recipe below)

Base + Topping Mixture:

  • 150 g (5.3oz) dark chocolate (70% cocoa)
  • 2 tbsp (15g) coconut oil
  • 70 g (2 cups) Whole Earth cornflakes

Cheesecake Layer:

  • 2 tbsp (15g) coconut oil
  • 170 g (3/4 cup) dairy-free coconut yogurt
  • 75 g (1/4 cup + 1 tbsp) Whole Earth smooth peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

Make the base + topping mixture:

  • Place the chocolate and coconut oil into a small pot and set over a low heat. Stir constantly until just melted then take off the heat. Stir in the cornflakes.
  • Line 8 cups of a muffin tin with paper muffin liners. Take half of the cornflake mixture and divide it among the 8 liners (around 1 tbsp mixture per liner). Place into the freezer to set for 5 minutes.

Make the cheesecake filling:

  • Melt the coconut oil in a small pot over a low heat. Take off the heat and stir in the coconut yogurt, peanut butter, maple syrup and vanilla extract until smooth.
  • Take the muffin tin out of the freezer. Divide the cheesecake filling among the 8 liners. Place back into the freezer for 10 minutes.
  • Remove from the freezer and top with the remaining cornflake mixture.
  • Decorate with the mini eggs and place back into the freezer for at least 30 minutes.
  • To serve: remove from the freezer, unpeel the paper wrappers and leave to soften (10-30 minutes). Store any leftovers in the fridge for 5 days or the freezer in a lidded container for a month.