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Nicely Nutty Vanilla Peanut Mini Cheesecakes

Posted by: Patrick Catanzariti on April 5, 2016

Gluten Free // Dairy Free // Egg Free // Vegan
Recipe by @healthyeating_jo
Makes 6



  • Base:
  • 1/2 cup/60g/2 oz Almonds
  • 1/4 cup/60ml Nicely Nutty Muesli (or similar of your choice)
  • 1 tbsp/7g/0.2 oz Cacao Powder
  • 1/4 cup/27g/1 oz chopped dried fruit (soaked overnight or 15mins in boiling water and drained)
  • Main Filling:
  • 2 cups/240g/8.2 oz raw cashews (soaked overnight or 5 hours)
  • 1/3 cup/60g/2 oz Natvia
  • 1/4 cup/60ml/2 oz Unsweetened almond coconut milk
  • 2 tsp Vanilla Extract
  • Peanut Vanilla layer:
  • 1/2 Vanilla mix from above
  • 1/3 cup/80ml/2.6 oz Peanut Coconut Spread @mayvers
  • Topping (optional):
  • 1 can full fat coconut cream (left in the fridge overnight)
  • 1/4 cup/27g/1 oz Natvia Icing mix
  • 1/2 tsp Vanilla Extract


  1. Add almonds, muesli and cacao to food processor and blend for a few seconds.
  2. Add the drained dried fruit and blend until crumbly.
  3. Press into bases of silicon muffin tray with your fingers, and put in the freezer while you make the filling.
Main Filling:
  1. Blend all ingredients until really smooth, scraping down edges as required.
  2. Divide in half. Spoon over base and put in the freezer overnight.
Peanut Vanilla layer:
  1. Add back to blender and blend again.
  2. Spoon peanut vanilla layer over the plain vanilla layer and return to the freezer.
Topping (optional):
  1. Blend with electric beaters until fluffy.
  2. Put into piping bag and ice the cheesecakes if desired.
  3. I then topped with some melted @wellnaturallyau No sugar added Dark chocolate melts that are sweetened with stevia and some crushed peanuts. Store in the freezer without toppings. Eat straight from the freezer, no thawing required!




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