Peanut Butter & Jelly Cheesecake
Peanut butter jelly time. Does it ever go out of style? Not in our eyes! Oh and what a way to enjoy this delicious combo! There's no baking involved in this recipe, which was done on purpose because there are only SO many times that you can burn and fail a recipe before calling it quits - this was happening to us.. Our oven must be broken, totally not because we were too busy streaming Nailed It on Netflix (anyone else?!)
We blended a combination of peanut butter, coconut and chocolate (for the base) to bring you a sweet and salty epic cheesecake slice!
- 80 grams dates (15-18 small dates)
- 1/4 cup desiccated coconut
- 1/4 cup cashews (40 grams)
- 1 heaped tablespoon cacao powder
- 1 teaspoon coconut oil
- 1 cup frozen raspberries (or whatever flavour jelly you'd like!)
- 2 tablespoons chia seeds
- 1/2 cup water
- 2 tablespoons coconut sugar
Peanut Butter Filling
- 1/2 cup Mayver's Dark Roasted Peanut Butter + 1/4 cup Mayver's Smooth Peanut Butter**
- 1 cup raw cashews (soaked for 2 hours)
- 1 tablespoon coconut oil
- 1/2 cup coconut cream
- 1/3 cup coconut milk
- A handful of dates (10 small)
- Line an 8 x 8 dish with baking paper, pop to the side.
- Make the jam first to allow the chia to swell. To make the jam, pop your berries, water, coconut sugar and chia seeds into a saucepan over low heat. If your berries are frozen, they will let out a bit of water, so you'll have to cook them down for a bit longer! Leave to simmer for approx. 5 minutes, stirring occasionally.
- Once the chia seeds have absorbed the liquid and mixture has thickened, turn off heat. Pop into a glass bowl and allow to cool.
- Add the base ingredients into a food processor and blend until combined and crumbly, but sticking together. Press into the base of your pre-prepared pan.
- Next evenly add the jam and pop this into the fridge or freezer to set.
- Mix together the filling ingredients until smooth and creamy. We blended the dates, and peanut butter first, then added the cashews. Next up we added the coconut oil, milk and cream. Once you're happy with the consistency, spoon on top of the raspberry jam and place in the freezer for 4-5 hours or overnight to set.
- Decorate with melted chocolate; slowly drizzle over just before serving.
** We used both a combination of regular and dark roasted to intensify the peanut butter colour and flavour - you can sub in 3/4 cup of any peanut butter for this recipe
No time to make this recipe?
How about some easy choc peanut butter and jelly cups?