Ooh, Tiny PB S'more Cheesecakes!

I made a dozen of these little guys tonight: peanut butter and chocolate vegan mini cheesecakes with date-walnut crust and topped with a vegan marshmallow. 

I went to Trader Joes to get walnuts for my breakfast (oats with banana, walnuts and almond milk has been a new favorite) and discovered that Trader Joes has vegan (and gluten-free!) marshmallows! They're half the price of the Dandies (from Chicago Foods) brand I have bought before. I knew I had other ingredients to make a yummy dessert at home. You'll need a muffin tin and some cupcake liners 

No-Bake Peanut Butter S'more Mini Cheesecakes

For the crust: 

1 1/2 cups walnuts 

1/2 cup pitted dried dates

1/2 tsp vanilla extract  

For the cheesecake:

1 container Tofutti cream cheese

2 tsp maple syrup 

1 1/2 cup vegan chocolate chips 

1/2 cup peanut butter 

12 vegan marshmallows (the big ones) 

Line the cupcake pan with liners. Place the ingredients for the crust in a food processor until it becomes pliable enough to form a ball. Divide the mixture among the cupcake cavities and press down to make the crust of the mini cheesecakes. Place the cupcake pan in the freezer.

Melt the chocolate and peanut butter in a saucepan on low- stir it constantly once it starts to get soft, and until it's completely smooth. Remove it from the heat.

Combine the vegan cream cheese and maple syrup in a food processor (you could also probably use a whisk or a hand mixer). Take the cupcake pan out of the freezer and divide the cream cheese mixture on top of the walnut crusts, then spoon a tablespoon each of the chocolate-peanut butter mixture on top of that. Smooth the chocolate all the way to the edges of the liners (so they look pretty!) and place a vegan marshmallow on top. 

Then throw them in the fridge for about 15 minutes. You'll know they're ready when the chocolate looks set. 

Here's what they look like! 😍