No-Bake Vegan Chocolate Peanut Butter Cheesecake Cups
If dessert is a non-negotiable in your life, then you need to save this recipe. These No-Bake Vegan Chocolate Peanut Butter Cheesecake Cups are creamy, chocolatey, and packed with peanut butter goodness and the best part is: they are sooo easy. They come together in minutes, require just a handful of ingredients, and are perfect for keeping in the freezer whenever your sweet tooth calls.
Why You’ll Love This Recipe
✔️ No-Bake & Easy – Minimal effort, maximum reward.
✔️ Dairy-Free & Vegan-Friendly – Made with plant-based yogurt and chocolate.
✔️ Perfectly Balanced – Creamy, chocolatey, and just the right amount of peanut butter.
✔️ Freezer-Friendly – Make a batch and store them for a quick treat anytime.
Ingredients
• 1 cup chocolate chips + 2 tbsp coconut oil, melted
• 1/3 cup yogurt of choice (I used vanilla coconut)
• 1/4 cup powdered peanut butter
• Mini chocolate chips (for mixing in)
• A spoonful of creamy salted peanut butter (for swirling on top)How to Make It
- Prep the Base: Line a cupcake tin with liners. Pour a small amount of melted chocolate into each liner—just enough to coat the bottom and sides. Place in the freezer to set.
- Make the Cheesecake Layer: In a bowl, whisk together the yogurt, powdered peanut butter, and mini chocolate chips until smooth and creamy.
- Assemble: Remove the cupcake pan from the freezer and spoon the yogurt mixture into each chocolate-coated liner. Swirl in a little creamy peanut butter and top with the remaining melted chocolate.
- Freeze & Enjoy: Let them set in the freezer for at least 20 minutes before digging in.
Storage Tips
Store in an airtight container in the freezer for up to two weeks—though I doubt they’ll last that long! Let them sit at room temperature for 1-2 minutes before eating for the perfect bite.
These are dangerously good, so don’t say I didn’t warn you! Save this recipe and let me know if you try them.
Craving more easy desserts? Follow along for more sweet (and healthy-ish) treats!
