These little single serving cheesecake cups are seriously good and make a perfect treat to enjoy during the holiday season. Even though cheesecakes are far from the traditional baked and warmly spiced Christmas treats, these should definitely be on the menu. They’re easy to whip up, keep well in the freezer and make a perfect snack or dessert to pull out and serve to any holiday visitors (or just to eat yourself while cradling a giant mug of hot chocolate and watching Christmas movies).
They are hands down my new favourite dessert and I think they taste even better than the real thing. They’re super fast and fun to make, and with simple ingredients and straightforward instructions, these couldn’t be easier to pull together.
The best part is that they are so easy to play around with and you can create so many fun flavours!
The two flavours that I did are peanut butter and caramel macchiato. Just pour the basic filling into two different bowls and add a spoonful or two of peanut butter to one and a spoonful of espresso to the other. You could easily change up the flavours and get creative. There are so many options and this recipe is just waiting to be experimented with!
It all starts with a 2 ingredient crust made of dates and walnuts:
Then the filling ingredients are blended together, flavours add-ins are swirled in and the filling is spooned into the muffin tray
After a short time in the freezer the toppings are spooned and spread onto the top of the cheesecakes and just like that you’ve got 12 mini cheesecakes ready to eat.
Salted Toffee Peanut Butter:
Salted Toffee Peanut Butter and Caramel Macchiato Cheesecake Cups
- 1 cup pitted dates (soaked in boiling water for ~10 minutes) and chopped into small pieces
- 1 cup walnuts
- 1.5 cups cashews, soaked in boiling water for 1-2 hours
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/3 cup coconut oil
- 1/2 cup coconut milk or cream (using the cream that forms at the top of a can of coconut milk will give the cheesecakes a richer flavour)
- 1/2 cup maple syrup
- Salted Peanut Butter Toffee Flavour – add 2-3 tbsp natural peanut butter (salted or unsalted, smooth or crunchy depending on the texture you want)
- Caramel Macchiato Flavour – add 1/2 tsp ground vanilla (or liquid vanilla) + 1 heaping tsp ground espresso
Note – The measurements for the add-ins are for 6 cheesecakes. I split the basic filling in half and made 6 peanut butter flavoured cups and 6 caramel macchiato. If you want to make all 12 the same flavour then double the flavour add-ins
- To make the crust, process the walnuts in a food processor, and then add the dates slowly until you have a sticky dough.
- Grease a muffin tin. To make it easier to take the cheesecakes out, cut small strips of parchment paper and lay one in each cup.
- Put about 1 heaping tbsp of crust dough into each muffin hole. Use your fingers to press it down and spread it evenly. Just wet your fingers if the dough is sticking.
- In a blender or food processor mix all the ingredients for the filling. Continue to mix until you have a very smooth mixture. Time will vary depending on the type of blender you have.
- Add the filling ingredients. If you’re making 2 types then pour half of the basic filling into a seperate bowl. Add peanut butter to the filling in the blender and blend until well combined. Add espresso and vanilla to the filling in the bowl and stir well with a spoon.
- Pour the filling into the muffin tin so it’s evenly spread.
- Freeze for 30 minutes and in the meantime get your toppings ready (See below)
- After 30 minutes add the toppings to the cheesecakes and put them back in the freezer for 1-2 hours to set.
- I liked to take 1 or 2 out in the morning and put them in the fridge. This makes them a little softer and I think it made the flavour more intense. But they’re also good right out of the freezer!
Salted Peanut Butter Toffee Topping
- 1/2 cup smooth, salted peanut butter
- 6 tbsp maple syrup
- 2 tbsp almond milk or other milk
Use a spoon and mix all ingredients until well combined
Caramel Macchiato Topping
- 1/2 cup dates (soaked in hot water for 30 minutes)
- 1/8-1/4 cup almond milk or other milk
- 1/2 tsp ground vanilla or liquid vanilla extract
- salt to taste
Mix all ingredients in a blender or food processor. Start with 1/8 cup milk and more if the mixture is too thick or sticky.