#rawvegan Archives » Kay's Clean Eats

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. 

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

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. 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!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. 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.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. 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. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

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. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • 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 butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. 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.
  3. 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.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. 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. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer.