for the crust:
10 oz Oreo like cookie (I used Newman’s O’s)
2 Tablespoons melted coconut oil
1 Scoop of Rockin’ Wellness
for the filling:
1 1/2 Cups raw cashews (soak 6 hours & drain)
1/4 Cup fresh lemon juice
1/2 Cup + 3 Tablespoons melted coconut oil
3/4 Cup full-fat coconut milk
1/2 Cup maple syrup
1/3 Cup peanut butter
1 Scoop of Rockin’ Wellness
garnish with vegan peanut butter cups and ganache

1. Add oreos to food processor and pulse into a fine meal, add the Rockin’ Wellness and 2 Tbs of coconut oil, process until well combined
2. Line a mini-muffin pan with liners and press oreo mixture into bottoms
3. Add the filling ingredients to a high-speed blender and blend until smooth and creamy – taste and adjust ingredients accordingly
4. Carefully pour mixture into muffin tray over the oreo bottoms
5. Swirl in chocolate ganache and garnish with chopped peanut butter cups
6. Set in freezer for at least 3 hours before serving
7. Store in freezer

Makes 24 mini cheesecakes

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