No Bake White Chocolate Peanut Butter Cheesecakes on a white cloth background with Justin's white chocolate peanut butter cup

No-Bake White Chocolate Peanut Butter Cheesecakes

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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!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

1 hour 10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

0 minutes

Icon of clock in maroon red lines

TOTAL TIME:

1 hour 10 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 4

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 4

Great Summer Recipes
Chocolate Hazelnut Ganache with one sliced out on separate white dish with a pine tree in white background

When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.