These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are the perfect treat for any occasion. Creamy, delicious, and naturally sweet, they offer a delightful twist on the classic peanut butter and jelly combo. Ideal for gatherings, parties, or even a cozy night in, these cheesecakes are simple to prepare and will quickly become your new favorite vegan dessert.
Why Youβll Love This Recipe
- Easy Preparation: No baking is required, making this recipe accessible for all skill levels.
- Delicious Flavor: The combination of creamy peanut butter and fruity jelly creates a mouthwatering taste that everyone will love.
- Versatile Treat: Perfect for various occasions like birthdays, potlucks, or just a satisfying snack at home.
- Healthy Ingredients: Made with wholesome ingredients like cashews and coconut cream, these cheesecakes are a guilt-free indulgence.
- Customizable Options: You can easily swap out fruits or toppings to suit your preferences.
Tools and Preparation
To make these No-Bake Vegan Peanut Butter & Jelly Cheesecakes, youβll need a few essential tools. Having the right equipment will ensure your process goes smoothly.
Essential Tools and Equipment
- Food processor
- High-speed blender
- Muffin tin or silicone mini cake mold
- Parchment cups (if using muffin tin)
- Measuring cups and spoons
Importance of Each Tool
- Food processor: Essential for making the crust quickly and efficiently.
- High-speed blender: Ensures that your filling is creamy and smooth without any lumps.
- Muffin tin or silicone mini cake mold: Helps shape your cheesecakes into perfect portions for easy serving.
Ingredients
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.
- 1 cup raw pecans
- 1/8 cup coconut oil
- 10 pitted medjool dates
- 1/2 tsp vanilla extract
- pinch of pink salt
- 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)
- 1/3 cup dark chocolate chips
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes
Step 1: Prepare Your Mold
Oil and line a muffin tin with parchment cups if youβre not using a silicone mini cake mold.
Step 2: Make the Crust
- Place all crust ingredients in a food processor.
- Process until crumbs form and hold together when squeezed. If needed, add a few teaspoons of water to blend better.
- Press spoonfuls of the crust mixture into the bottom of each muffin slot.
Step 3: Blend the Filling
- In a high-speed blender, combine all filling ingredients except berries, beet powder (optional), and peanut butter.
- Blend until smooth.
Step 4: Separate the Filling
- Divide the filling into two bowls.
- In one bowl, add peanut butter and blend until combined. Pour back into its bowl.
Step 5: Add Berries to Filling
- In the other bowl of filling (no need to rinse the blender), add berries and beet powder (if using). Blend until smooth.
Step 6: Layer the Fillings
- Drop spoonfuls of each filling over your prepared crust in alternating layers until all slots are full.
Step 7: Freeze Your Cheesecakes
Place your filled molds in the freezer for about four hours or until set.
Step 8: Un-mold Your Cheesecakes
Carefully remove from the freezer and un-mold each cheesecake from its slot.
Step 9: Drizzle with Chocolate
Melt dark chocolate chips and drizzle over the tops of your cheesecakes. The cold cakes will cause the chocolate to harden quickly.
Step 10: Store Leftovers
Keep any leftovers in an airtight container in the freezer. Enjoy!
How to Serve No-Bake Vegan Peanut Butter & Jelly Cheesecakes
Serving these No-Bake Vegan Peanut Butter & Jelly Cheesecakes can elevate your dessert experience and impress your guests. Here are some delightful ways to present and enjoy them.
Pair with Fresh Fruit
- Sliced Bananas β Add a refreshing touch by topping the cheesecakes with freshly sliced bananas. Their sweetness perfectly complements the peanut butter flavor.
- Mixed Berries β Serve with a side of mixed berries like blueberries and blackberries for an extra burst of flavor and color.
Drizzle with Extra Toppings
- Chocolate Sauce β A drizzle of rich chocolate sauce enhances the dessertβs decadence. Use vegan chocolate to keep it plant-based.
- Coconut Whipped Cream β Top with a dollop of coconut whipped cream for added creaminess and a tropical twist.
Create a Dessert Platter
- Cheesecake Trio β Serve your cheesecakes alongside other flavors, like chocolate or vanilla, to create a delightful dessert platter that caters to everyoneβs tastes.
- Nutty Granola β Sprinkle some nutty granola around the cheesecakes for crunch and texture, making each bite more exciting.
Enjoy with Tea or Coffee
- Herbal Tea β Pair these cheesecakes with a soothing herbal tea, which contrasts nicely with their richness.
- Espresso β For coffee lovers, an espresso shot can balance the sweetness of the cheesecake beautifully.
How to Perfect No-Bake Vegan Peanut Butter & Jelly Cheesecakes
To ensure your No-Bake Vegan Peanut Butter & Jelly Cheesecakes turn out perfect every time, follow these helpful tips.
- Use Fresh Ingredients β Always opt for fresh dates and ripe berries for the best flavor. They enhance the natural sweetness of the cheesecake.
- Soak Cashews Overnight β This step is crucial; soaked cashews blend easier and create a smoother filling thatβs rich in texture.
- Chill Thoroughly β Make sure to freeze your cheesecakes for at least four hours. This helps them set properly and makes them easier to unmold.
- Experiment with Flavors β Feel free to swap out peanut butter for almond butter or add different fruits for variety. This keeps your cheesecake exciting!
- Serve Cold β These cheesecakes are best enjoyed straight from the freezer. Let them sit out for a few minutes before serving for optimal texture.
- Use Quality Chocolate β When drizzling chocolate on top, choose high-quality dark chocolate chips for richer flavor and better melting consistency.

Best Side Dishes for No-Bake Vegan Peanut Butter & Jelly Cheesecakes
Pairing side dishes with your No-Bake Vegan Peanut Butter & Jelly Cheesecakes can enhance your mealβs overall experience. Here are some excellent choices.
- Fruit Salad β A refreshing mix of seasonal fruits that balances the richness of the cheesecake.
- Vegan Ice Cream β Serve alongside dairy-free ice cream for an indulgent treat that complements the creamy flavors.
- Chia Seed Pudding β A light pudding made from chia seeds and almond milk adds an extra layer of healthiness to your dessert spread.
- Granola Bars β Homemade vegan granola bars provide a crunchy contrast and are great as a snack option post-dessert.
- Peanut Butter Smoothie β Blend up a peanut butter smoothie as a beverage that echoes the flavors in your cheesecake.
- Chocolate-Dipped Pretzels β These sweet-and-salty snacks make a fun pairing, adding crunch and flavor variety to your meal.
- Coconut Macaroons β Chewy coconut macaroons offer another layer of sweetness that pairs well with the cheesecakeβs flavors.
Common Mistakes to Avoid
When making No-Bake Vegan Peanut Butter & Jelly Cheesecakes, itβs easy to run into a few common pitfalls. Here are some mistakes to look out for.
Ignoring the soaking time: Failing to soak cashews overnight can lead to a grainy filling. Always soak your cashews for at least 4 hours for a creamy texture.
Overprocessing the crust: If you blend the crust ingredients too long, it can become too oily. Stop blending once the mixture holds together when squeezed.
Skipping the cooling period: Not allowing the cheesecakes to set in the freezer adequately may result in a soft and unstable dessert. Make sure to freeze for at least 4 hours.
Not using parchment cups: If you donβt line your muffin tin with parchment cups, it will be difficult to remove the cheesecakes. Always use parchment or silicone molds for easy removal.
Forgetting to taste and adjust: Neglecting to taste your filling can lead to a flat flavor profile. Adjust sweetness or add more peanut butter as needed before pouring into molds.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- They will last up to 3 days in the refrigerator.
- Keep them away from strong-smelling foods that could affect their flavor.
Freezing No-Bake Vegan Peanut Butter & Jelly Cheesecakes
- Wrap each cheesecake individually in plastic wrap.
- Place them in a freezer-safe container or bag.
- They can be frozen for up to 2 months without losing quality.
Reheating No-Bake Vegan Peanut Butter & Jelly Cheesecakes
- Oven: Preheat your oven to 350Β°F (175Β°C). Place cheesecakes on a baking sheet and warm for 10-15 minutes until just softened.
- Microwave: Use a microwave-safe plate and heat on low power for 20-30 seconds intervals until they reach your desired temperature.
- Stovetop: Place them in a covered pan over low heat for a few minutes, checking frequently to avoid melting.

Frequently Asked Questions
Can I make No-Bake Vegan Peanut Butter & Jelly Cheesecakes ahead of time?
Yes! You can prepare these cheesecakes up to two days in advance and store them in the refrigerator or freeze them for longer storage.
How do I customize my No-Bake Vegan Peanut Butter & Jelly Cheesecakes?
You can experiment with different nut butters or add flavors like cocoa powder or matcha. Fresh fruits like blueberries or blackberries also work great!
What if I donβt have cashews?
If youβre allergic or donβt have cashews, try using soaked silken tofu as an alternative. It provides a creamy texture while keeping it vegan.
Can I add more sweetener to my filling?
Absolutely! If you prefer sweeter cheesecakes, feel free to increase the agave syrup or add maple syrup until it reaches your desired sweetness.
Are there any nut-free options?
For nut-free versions, substitute the cashews with sunflower seeds blended until smooth. Ensure all other ingredients are also nut-free.
Final Thoughts
These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are not only delicious but also versatile. With their creamy texture and rich flavor, they make an excellent dessert for any occasion. Feel free to customize with your favorite fruits or nut butters, making this recipe truly your own! Try it today and enjoy a delightful treat that everyone will love!

No-Bake Vegan Peanut Butter & Jelly Cheesecakes
- Author: Madison
- Total Time: 30 minutes
- Yield: Makes approximately 12 cheesecakes 1x
Description
Indulge in these No-Bake Vegan Peanut Butter & Jelly Cheesecakes, a delightful twist on the classic flavor combination. These creamy, rich desserts are perfect for any occasionβbe it a birthday party, potluck, or a cozy night in. Made with wholesome ingredients like cashews and coconut cream, they offer a guilt-free treat that everyone will love. Easy to prepare and customizable with your favorite fruits or nut butters, this recipe is sure to become your new go-to vegan dessert. Enjoy them chilled, drizzled with dark chocolate or paired with fresh fruit for an irresistible experience.
Ingredients
- 1 cup raw pecans
- 1/8 cup coconut oil
- 10 pitted medjool dates
- 1 cup cashews (soaked overnight)
- 1/4 cup agave syrup
- 1 cup canned coconut cream
- 1/4 cup peanut butter
- Fresh berries (raspberries, strawberries)
Instructions
- Line a muffin tin with parchment cups or use silicone molds.
- In a food processor, blend pecans, coconut oil, dates, and vanilla extract until crumbly. Press into the bottom of each muffin slot.
- Blend soaked cashews, agave syrup, and coconut cream in a high-speed blender until smooth.
- Divide the filling into two bowls; mix peanut butter into one bowl.
- Blend fresh berries into the other bowl until smooth.
- Layer both fillings over the crust in alternating spoonfuls.
- Freeze for at least four hours until set.
- Un-mold and drizzle with melted dark chocolate before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Soak cashews overnight for the best texture. Use ripe fruits for maximum sweetness and flavor. Feel free to swap peanut butter for almond butter or add cocoa powder for a chocolate version.