No-Bake Vegan Peanut Butter & Jelly Cheesecakes

Kay's Clean Eats

"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."

Kay's Clean Eats

Medjool Dates

Key Ingredient

Instructions

1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.

Instructions

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.

Instructions

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.

Instructions

4. Divide into 2 bowls.

Instructions

5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl.

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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.

Instructions

7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full.

Instructions

8. Place the cheesecakes in the freezer for 4 hours, or until they set.

Instructions

9. Remove from the freezer and un-mold.

Instructions

10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.

Instructions

11. Store leftovers in the freezer.

Visit Kay's Clean Eats for more Tips and Notes on making the BEST No-Bake Vegan Peanut Butter & Jelly Cheesecakes!

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Enjoy!

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