mini peanut butter pretzel cheesecakes (vegan & gluten-free) Something Vegan

RECIPE Crust: 1 cup gluten-free vegan pretzels, ground up into fine crumbs 2 tbsp. vegan margarine 1/2 Tbsp. organic sugar Filling: 12 oz. plain vegan cream cheese (I used Tofutti) 1/2 cup creamy peanut butter 1/2 cup organic sugar 1/2 cup non-dairy milk 1/4 cup tapioca starch 1 tsp. vanilla extract 1/4 tsp. salt Toppings: 1/4 cup vegan chocolate chips, melted 12 mini gluten-free vegan pretzels Preheat the oven to 350 degrees Fahrenheit. Grease a muffin pan, and line with small strips of parchment paper. To a bowl, add pretzel crumbs, vegan margarine, and sugar. Stir well. Distribute evenly into the prepared muffin pan, and use a cup to press down firmly. Set to the side. To a bowl, add vegan cream cheese, peanut butter, sugar, non-dairy milk, tapioca starch, vanilla, and salt. Give everything a quick stir, and then use a hand mixer to mix until smooth. Scoop the filling on top of the crusts, and spread smooth. Bake 20-25 minutes. Put In the freezer until completely chilled (30 minutes-1 hour). Run a knife around the edges of each cheesecake, and then use the parchment paper to lift out of the pan. Drizzle with melted chocolate, and set a pretzel on top of each cheesecake. Store in an air-tight container in the fridge. Makes 12 mini cheesecakes. If you make this, or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram! Something Vegan on Instagram:   / somethingvegan   Email: [email protected]