Decadent Oreo Cheesecake Bites

These delicious mini desserts only require 6 ingredients and are gluten-free with minimal baking required. They will satisfy your cravings for your childhood favorites with the Oreo cookie crust and miniature peanut butter cups sprinkled on top. Layer on the fruity strawberry topping and whipped cream to make these cheesecakes that much more decadent.

Decadent Oreo Cheesecake Bites [Vegan, Gluten-Free]

Ingredients

For the Cheesecakes:

• 2 cups gluten-free Oreo-style cookies
• 2 tablespoons coconut oil, melted
• 1 1/2 cups cashews, soaked in hot water at least 30 minutes
• 1 lemon, squeezed
• 1/3 cup coconut oil, melted
• 1/2 cup coconut milk
• 1/4 cup maple syrup

For the Topping:

• Mini peanut butter cups (or regular-sized cups broken up)
• Roasted strawberry sauce
• Coconut whipped cream

Preparation

1. Pre-heat oven to 350°F degrees and grease 12 muffin tins or a cake pan.
2. Place Oreos and 2 tablespoons melted coconut oil in food processor to combine. Pour into prepared tins and press down all the way to condense them. Using the back of a water glass helps a lot!
3. Bake 5 minutes, then set aside.
4. Combine cashews, lemon, 1/3 cup coconut oil, coconut milk, and maple syrup in food processor or blender until combined. Pour onto crusts. Top with peanut butter cups at this time, if desired.
5. Freeze at least 3 hours.
6. When ready to eat use a spoon to get cheesecake out of muffin tin and top with strawberry sauce and coconut whip.

Notes

Can substitute pretzels, graham crackers, crushed nuts, or other cookies for Oreos in crust. When ready to eat, remove from freezer and let rest about 15 minutes to soften.

https://www.onegreenplanet.org/vegan-recipe/decadent-oreo-cheesecake-bites/