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.