I can’t help it, when I think of February I immediately think of Valentine’s Day.
We ate a lot of lean mean greens in January, and I don’t know about you, but I’m ready for something sweet.
So let’s kick off the month with a sweet treat that just happens to be PINK.
These 7-ingredient Pink Peanut Butter Cheesecake Cups are perfect for Valentine’s Day, Galentine’s Day, or pretty much anytime you want your taste buds to party with a pop of pink.
These cheesecake cups start with an easy granola-based crust.
Any granola will work here, but my favorites are the grain-free variations that are softer and offer more or a crumble than a crunch.
Next, we layer on a creamy cashew/coconut/peanut butter based filling that is as decadent as any dairy cheesecake you ever tasted.
This is one of those recipes you’ll want an extra spatula to clean out the grooves and crevices on your blender to get every ounce.
When I shared a preview photo of these on Instagram, I asked you what you thought made these pretties pink.
You smarty pants, I can’t fool you guys.
A lot of you guessed…pitaya!
I love the addition of frozen pitaya to naturally create the shocking color here.
If you don’t have frozen pitaya on hand, you can skip this step to make regular Peanut Butter Cheesecake, or, try subbing another pink frozen fruit of choice, like strawberries or raspberries for different pink variations.
Sometimes eating out feels like the absolute most luxurious thing after I’ve been in recipe creation mode all week!
This Valentine’s Day, Dan and I have plans to go to True Foods Kitchen for a night out.
Followed by a few of these from the freezer, I hope!
I did several trials to get the filling measurements just right, so my freezer is currently overflowing with the testers.
Make these Pink Peanut Butter Cheesecake Cups as a fun treat to share with you and yours!
If your loves have allergies, no worries!
These cheesecake bites are gluten free, dairy free, refined sugar free, with an oil-free option.
I highly recommend keeping them stocked in your freezer this month for whenever you need to treat yoself, yo.
If you’re running low on time, you can quick-soak your cashews by pouring boiling water over them, let them sit for 10-15 minutes, then drain and rinse and incorporate into the recipe.
If you try these Pink Peanut Butter Cheesecake Cups, let me know! I’d love to hear what you think of them.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me how pretty you are in pink! 😀
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- 1 8 oz bag of your favorite granola (I used this kind!)
- 2-3 TBS melted coconut oil (sub coconut butter if OF)
- 1 cup raw cashews, soaked for 1-2 hours, then drained and rinsed
- 1 cup coconut butter, softened
- ~ ¼ cup frozen pitaya (1/2 pack!) + more to reach desired "pink"
- ⅓ cup maple syrup
- ⅓ cup natural peanut butter (my favorite!)
- ¼ cup unsweetened almond milk + more as needed
- Add granola coconut oil/butter to a food processor and blend until the mixture starts to stick together and to the sides. Add more melted coconut oil/butter if needed to get mixture to stick together.
- Lightly grease a muffin tin. Optional: create the strips of parchment paper and press them into the muffin slots. Later, they'll act as tabs that make removing the cheesecake cups easier (tip from Minimalist Baker!)
- Press 1½- 2 TBS of granola mixture from the blender into each muffin slot and pack down with your hands to form the cheesecake crust. If your hands stick, try using the back of a spoon, or, I found the bottom side of a protein scoop to be the perfect utensil! Place in the freezer while you make the pink peanut butter cheesecake filling.
- Add all filling ingredients to a blender and mix until very smooth. This will take a few minutes, even with a Vitamix! Try blending in increments and stirring to test the consistency. You want it to be thick but pourable. If it's too solid, try adding together, add almond milk in 1 TBS increments until you reach your desired consistency. Try adding more or less pitaya here to manipulate the pink color.
- Taste and adjust if you need a bit more maple syrup.
- Divide filling evenly among the muffin tins, pouring from the the blender and smoothing the tops with the back of a spoon or spatula. Tap the muffin tin a few times to release any air bubbles, then cover with plastic wrap and freeze for 1-2 hours before serving.
- Allow the muffin tin to sit at room temp for bout 10 minutes. To serve the Pink Peanut Butter Cheesecake Cups, tug on the tabs or loosening them with a small knife. They should pop out easily.
- Enjoy immediately. Store leftovers in the freezer for up to one month, though best when fresh!
**Prep time does not include time to freeze