Peanut Butter Cheesecake Bites

A creamy peanut butter cheesecake layer on a sweet walnut-date base, finished with dark chocolate and crushed nuts. Wholesome indulgence that’s perfect for sharing.

Makes: 12 squares
Prep Time: 20 minutes (+ 2 hrs chilling)
Setting Time: 2–3 hours in the fridge

Ingredients:

For the base:

• 200g walnuts
• 160g dates, pitted
• 4 tbsp cacao powder (or unsweetened cocoa)
• Pinch of sea salt

For the filling:

• 200g vegan cream cheese
• 100g smooth peanut butter
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch sea salt flakes

For the topping:

• 85g dark chocolate (70%+), melted
• 1 tsp coconut oil
• 1-2 tbsp chopped peanuts or walnuts, to garnish 

Method:

1. Line a small square tin (roughly 8x8 inches) with baking paper.
2. Add the walnuts, dates, cacao powder, and salt to a food processor. Blitz until the mixture is crumbly and sticks together when pressed.
3. Press evenly into the base of the tin and place in the fridge while you make the filling.
4. In a bowl, whisk or blend together the cream cheese, peanut butter, maple syrup, and vanilla until smooth and creamy.
5. Spread the filling over the chilled base and smooth the top. Return to the fridge for 10 minutes.
6. Melt the chocolate with coconut oil, over a low heat or in the microwave. Drizzle or spread over the top of the cheesecake layer.
7. Sprinkle with chopped peanuts or walnuts.
8. Chill for 2–3 hours, or until firm enough to slice into neat squares.
9. Store in the fridge for up to 5 days – or freeze for longer.