• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Natalie Way Bakes

  • Home
  • Recipes
    • All Recipes
    • Breakfast
    • Lunches
    • Dinners
    • Snacks
    • Muffins
    • Appetizers
    • Desserts
    • Drinks
  • About Me
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Grain Free Peanut Butter Cheesecake Bites with Cashew Crust

July 5, 2019 By Natalie 4 Comments

Grain Free Peanut Butter Cheesecake Bites with Cashew Crust

I’m always in the kitchen baking, I mean I literally feel like I live in there. I usually bake with gluten free flours, but from time to time I like to mix it up and bake grain free. When I do its very important to me that I don’t sacrifice on flavor and texture. Grain Free can be a little more tricky to work with. I especially loved this Grain Free Peanut Butter Cheesecake Bites with Cashew Crust recipe, it was almost too easy to work with. I felt like a cheater haha! If you tend to lean more on the grain free side of the world then you definitely need to check out these Maple Cinnamon Almond Butter Cookies . These delicious bites are flourless, giving them an extra added bonus… Woohoo!

Cheesecake is one of my husbands favorite desserts! Anytime I say the word ” cheesecake  ” he will bend over backwards for me just to get me to make it for him! Needless to say he was drooling at the mouth over these delicious cheesecake bites. The cashew crust gives it this really nice creamy – buttery flavor. I love using cashews when I bake, they are lower in fat compared to other nuts and are rich in protein and magnesium. Another delicious recipe to try with cashews are these Dark Chocolate Dipped Cashew Cookies. 

 

Here are a few thoughts and tips :

  • Make sure when you cream your wet ingredients you stay PATIENT. It takes a few minutes for the ingredients to combine and smooth out.
  • Keep an eye on your cheesecake bites , oven temperatures vary.
  • If you go with the dairy free option, keep in mind the taste and texture are NOT real cream cheese so it may slightly differ… This is why I suggest Wayfare Cream Cheese , the flavor and texture is the closest I have found to real cream cheese. ( This is my personal opinion )

 

 

 

 

Thank you for trying this recipe! I hope you have a happy and blessed day. Check out all of our gluten free desserts here

Love, Natalie 🙂

 


Grain Free Peanut Butter Cheesecake Bites with Cashew Crust
Print Recipe
  • Keywordblogger, cheesecake, cheesecake bites, chocolate, chocolate dessert, chocolate desserts, cupcake, cupcakes, dairy free, dessert, faith, faith blogger, faith writer, food blogger, gluten and dairy free, gluten free, gluten free and dairy free, gluten free cupcakes, gluten free desserts, grain free, grain free cupcakes
Servings
12
Servings
12
Grain Free Peanut Butter Cheesecake Bites with Cashew Crust
Print Recipe
  • Keywordblogger, cheesecake, cheesecake bites, chocolate, chocolate dessert, chocolate desserts, cupcake, cupcakes, dairy free, dessert, faith, faith blogger, faith writer, food blogger, gluten and dairy free, gluten free, gluten free and dairy free, gluten free cupcakes, gluten free desserts, grain free, grain free cupcakes
Servings
12
Servings
12
Ingredients
  • 1 8 oz package Cream Cheese or for dairy free option use wayfare dairy free cream cheese.
  • 1/4 cup + 1 tbsp all natural creamy peanut butter
  • 3/4 cup organic sugar
  • 1 tbsp Tapioca Starch
  • 1 tsp vanilla extract
  • 2 cage free eggs
Crust
  • 2 1/2 cups raw cashew pieces
  • 12 pitted dates
  • 4 tbsp organic sugar
  • 4 tbsp almond flour
  • 1 tsp vanilla extract
Topping
  • 1/2 bag dairy free chocolate chips
  • 2 tbsp all natural creamy peanut butter
  • sprinkle crushed cashews
Servings:
Instructions
  1. Preheat oven to 325°
  2. Line your cupcake tin with cupcake liners and set aside. In a large bowl cream together your cream cheese, peanut butter, sugar’s, vanilla, starch, and eggs. Set aside in the refrigerator.
  3. Now in your your food processor pulse cashews, dates, vanilla, and almond flour. Pulse on low approximately 2 minutes.
  4. When done, using a tablespoon cookie scooper, scoop 2 tablespoons of crust into each cupcake lined tin. Press crust down tight.
  5. Next take cream cheese mixture out of the refrigerator and scoop 1 1/2 tablespoons of cream cheese mix on top of each cupcake crust.
  6. Place in the oven and bake for approximately 18 -20 minutes. Remove from oven when done and let cool.
  7. Once completely cool, melt your chocolate chips in a microwave safe bowl for 30 second increments , stirring after each increment until completely melted.
  8. Next add 2 tablespoons of creamy peanut butter, stir until completely mixed in and smooth.
  9. Now that cupcakes are completely cooled ( very important ) - remove each cupcake liner and spoon chocolate over each cupcake. Sprinkle with chopped cashews. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Share this:

  • Twitter
  • Email
  • Facebook

Filed Under: Dairy Free, Desserts, Gluten Free, Grain Free

Reader Interactions

Comments

  1. Hilda says

    March 21, 2021 at 6:29 am

    Omg this sounds soooo good I can’t wait to make it. Can I substitute the cashews and the the peanut butter perhaps with another nut and almond butter instead? Thank you I also love your recipes.

    Reply
    • Natalie says

      March 22, 2021 at 1:50 am

      Hi! Thank you so much for the support. I haven’t tested it with another nut. I’m sure the almond butter would work though. Have a blessed day.

      Reply
  2. Liz says

    July 22, 2023 at 7:10 pm

    I accidentally used 2 containers of (dairy free) cream cheese. Guess I was looking at too many different recipes. But they turned out soooo good. I didn’t have much time so just put a gf Oreo on the bottom of each cupcake liner and they cooked perfectly. They were one of the best cheesecakes I’ve made and my family thought they were bakery quality. Thank you for the recipe.

    Reply
    • Natalie says

      July 28, 2023 at 1:24 pm

      Oh I’m so glad it worked out and loved it! Thank you so much for the feedback it makes me so happy to hear. Thank you for trying!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Me

A passionate gluten-free and dairy-free food blogger with a fierce love for baking! I’ve been a food blogger for over 5 years now and I adore it. My gluten-free and dairy-free journey began about 9 years ago. After going through some really difficult health obstacles I found out I was sensitive to gluten and dairy. Initially it was very tough. I had no clue what I could eat, and I mourned my regular diet like it was the death of me.

Read more...

Recent Posts

  • Vegan Tomato Bisque Soup
  • Love Potion Cocktail
  • Best Vegan Ranch Dressing

Recent Comments

  • Natalie on Gluten Free Lemon Coconut Cake With Lemon Cream Cheese Frosting
  • Natalie on Chocolate Loaf Cake ( Low Carb + No Oil )
  • Natalie on Gluten-Free Chocolate Crinkle Candy Cane Kiss Cookies
  • Allison Jennings on Gluten-Free Chocolate Crinkle Candy Cane Kiss Cookies
  • Pedro Bello on Chocolate Loaf Cake ( Low Carb + No Oil )
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Copyright
  • Terms and Conditions
  • Privacy Policy

© 2024 Natalie Way Bakes LLC

Copyright - Terms and Conditions - Privacy Policy