Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
Filling:
1 cup JUSTIN’S® Honey Peanut Butter
8 ounces Vegan Cream Cheese
4 ounces Coconut Whipped Topping
Crust:
½ cup JUSTIN’S® Honey Peanut Butter
4 JUSTIN’S® White Chocolate Peanut Butter Cups, chopped
½ cup Maple Syrup
1 cup Oat Flour
1. In a large bowl, beat together the cream cheese, JUSTIN’S® Honey Peanut Butter, and whipped topping. Set aside.
2. In the bowl of a food processor, combine the JUSTIN’S® Honey Peanut Butter, maple syrup, and oat flour. Process until mixture forms a dough-like consistency.
3. Press the crust into the bottom and sides of four small tart pans
4. Spread the peanut butter cheesecake filling over the crust and top with chopped peanut butter cups.
5. Chill for at least one hour and keep refrigerated until ready to serve.
