PeanutButter Cheesecake Cupcakes

Ingredients for 10 cupcakes:

16 chocolate oat or spelt Cookies 

(I like to add 1/2 cup of coffee and grind it in a blender)

(For a gluten-free version – simply give up cookies or use gluten-free cookies).

8.8 oz (250 gr’) goat cheese

(Of course, you can use cream cheese instead, but I always prefer goats’ cheese, which is much healthier, contains a very small amount of lactose, so people like me can enjoy it without any problem).

2 tbsp. organic cane sugar / Panela sugar

2 tbsp. pure agave syrup

1/3 cup sugar free natural peanut butter 

1 vanilla stick

1 organic egg

1 protein from 1 organic egg

1/2 cup chopped organic dark chocolate

1/4 cup peanut butter chips

For the cream:

8.5 oz (250 ml) sweet cream

6.7 oz (200 ml) almond / coconut milk

Natural yellow food coloring 


Very simple! If you want to make a bottom, simply crush the cookies with the coffee and mash in the cupcake molds.

For a gluten-free version simply give up the cookies or uses gluten-free cookies.

* Unify all the ingredients in a blender, and pour into the molds.

Bake at 350F (180C) for 15-20 minutes until the cupcakes turn golden.

Fully fry before decoration.

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