Peanut Butter Baked Cheesecake

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I love peanut butter in everything but I find it really hard to find good peanut butter cheesecake recipes…they are either super icy or too soft that they just collapse at room temperature! I decided to play around with a baked vegan cheesecake using tofu…and here we have these cute and super delicious little cakes! Top them with whatever you fancy…I went for a little lemon zest and blueberries to make them a little zingy!

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Preparation time (including cooking and cooling time): 1 hour 45 minutes


Ingredients (Makes 6 cupcake sized cheesecakes):

Crust:

  • 2 cups Lizzy’s Granola (or any other oat and nut based granola)
  • 1/4 cup Maple Syrup
  • 1/4 tsp Vanilla Extract

Filling:

  • 230g Firm Silken Tofu
  • 1/4 cup Sugar (any sugar is fine, but if you want to go super organic then use palm sugar)
  • 1tsp Agave (or Maple Syrup if not available)
  • 1tbsp + 1tsp Organic Peanut Butter (preferred brand is Meridian)
  • 1/2 tsp Salt
  • 1/2 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 2 tbsp Corn Flour (preferred brand is Sainsbury’s)
  • 1 tbsp Coconut Milk (preferred brand is Rude Health)

Method:

  1. Preheat the oven to 275 degrees celsius
  2. Place all the ingredients for the crust in a blender and pulse until the mixture becomes finely group and “clumpy”
  3. Grease a silicon or normal cupcake tray (i use a tiny drop of Sunflower Oil because it is tasteless)
  4. Split the crust mixture between six cupcake ramekins in the tray and press down to form six firm bases
  5. Place the crusts in the oven for five minutes to bake, and then cool
  6. Clean the blender so it is crumb free
  7. Add the tofu, sugar, agave, peanut butter, salt, lemon and vanilla to a blender
  8. Mix the corn flour into the coconut milk to form a dry paste, and then add to the blender
  9. Blend all the ingredients for the filling until it forms a smooth mixture
  10. Split the filling between the cupcake ramekins on top of the crusts (approx. 3 tbsp per cake)
  11. Bake the cakes for 17 minutes (until firm)
  12. Remove the cupcakes from the oven…you will notice the cupcakes have formed a skin on top, and so using a teaspoon just remove this skin whilst they are still hot (this should be very easy to do as you literally just lift off the top 1mm)
  13. Let the cupcakes cool in a fridge for 1 hour before removing them from the tray / ramekins
  14. Top with toppings of your choice…three blueberries or melted chocolate etc.
  15. Enjoy my Little Peas!

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One thought on “Peanut Butter Baked Cheesecake

  1. Totally feel ya on cheesecake difficulties! I don’t think I’ve ever attempted to make one, either! BUT, I would love to try one day! These peanut butter cheesecakes look wonderful!

    Like

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