These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake.
Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert. 
Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!
How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes
Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them.
How To Flash Soak Cashews
- Place cashews in a small pot and cover with water.
- Bring water to boil. Cover and remove from heat.
- Soak cashews for 15-20 minutes. Drain, and your good to go!
Okay so now that we have established how important it is to soak your nuts lets move on, haha!
- If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
- To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
- Press a spoonful into the bottom of your cake slots.
- To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
- Divide into 2 bowls.
- Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl.
- Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth.
- Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full.
- Place the cheesecakes in the freezer for 4hours, or until they set.
- Remove from the freezer, un-mold and
- Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
- Store leftovers in the freezer.
Picture Steps:
Crust
Base Cheesecake:
Peanut Butter Cheesecake:
Jelly Cheesecake:
Love healthy desserts, also try Sweet Potato Pie Parfaits, Fruit Pizza with Peanut Butter Whip, Vegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.
No-Bake Vegan Peanut Butter & Jelly Cheesecakes
These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake.Â
Ingredients
Crust
- 1 cup raw pecans
- 1/8 cup coconut oil
- 10 pitted medjool datesÂ
- 1/2 tsp vanilla extractÂ
- pinch of pink salt
Cheesecake
- 1 cup cashews, soaked overnight (for best results), drained and rinsed
- 1/4 cup agave
- 1 cup canned coconut cream
- 1 tsp vanilla extract
- 1/4 cup peanut butterÂ
- 8 raspberries
- 2 strawberriesÂ
- 1/2 tsp beet powder (optional)
Chocolate Coating
- 1/3 cup dark chocolate chips
Instructions
- If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
- To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
- Press a spoonful into the bottom of your cake slots.
To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth. - Divide into 2 bowls.
- Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl.
- Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth.
- Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full.
- Place the cheesecakes in the freezer for 4 hours, or until they set.
- Remove from the freezer and un-mold.
- Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
- Store leftovers in the freezer.
