Peanut Butter and Raspberry Jelly Cheesecake (Vegan)

 
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This Peanut Butter and Jelly Cheesecake is for all of the dreamers out there. 

They said we couldn’t have our PB&J and cheesecake, too, but we’ll show them.

This is probably my favorite vegan cheesecake to date, y’all. So if you are a peanut butter and jelly lover like myself, I hope you enjoy! The jelly is actually a homemade chia seed jam, which is best to make the night before.


Ingredients:

Raspberry Chia Jelly

  • 1 cup fresh raspberries

  • 1 tablespoon chia seeds

  • 1 tablespoon fresh lemon juice

  • 3 tbs. maple syrup

  • 1-2 tablespoons filtered water, if needed

Crust

  • 2 cups gluten-free oats (I used Bob’s Red Mill)

  • 2 cups pitted medjool dates

  • ½ cup almond butter (or your favorite nut butter)

  • ½ teaspoon cinnamon

Filling

  • 2 cups soaked cashews (about 3-4 hours in warm filtered water)

  • 1/2 tsp vanilla extract

  • 1/4 tsp sea salt

  • 1/4 cup maple syrup

  • 1/3 cup coconut oil

  • 1/4 teaspoon cinnamon

  • 3/4 cup full fat coconut milk

Instructions:

  1. To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 2 hours or overnight.

  2. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together

  3. Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish.

  4. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor.

  5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.

  6. Pour the filling over the crust and spread evenly.

  7. Take our your chia seed jam and scoop out with a spoon 4 dollops evenly on the cheesecake. Then take a knife and swirl it around.

  8. Place in the freezer for a few hours to harden. It can then be stored in the freezer for up to 2 weeks, or in the fridge for 4-5 days.

 
RecipesShari BalouchiSweetsComment