• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • recipes
  • about
  • cookbooks
  • shop
  • video
  • lifestyle
  • blogging
menu icon
go to homepage
  • recipes
  • about
  • cookbooks
  • lifestyle
  • videos
  • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • recipes
    • about
    • cookbooks
    • lifestyle
    • videos
    • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » dessert » PB&J Swirl Vegan Cheesecake

    by Kathy Patalsky · updated: Jun 23, 2022 · published: Apr 2, 2016 · About 3 minutes to read this article. Leave a Comment

    PB&J Swirl Vegan Cheesecake

    Jump to Recipe


    PB&J everything please. This Swirled PB&J Vegan Cheesecake is made using a simple cashew and coconut cream vegan cheesecake base and adds nutty, rich peanut butter and ooey gooey jam swirled on top. The crust is a simple raw nut and dried fruit combo.

    So the next time you crave a vegan cashew cheesecake, consider swirling some PBJ flavors on top. Get my recipe + watch the recipe video! And read my open letter to PB&J..

    An open letter to pb&j..

    Dear PB&J,

    Thank you for always being there for me. You are a vegan, go-to sandwich I can always count on for lunchbox bites, beach picnics, long bike rides, hikes and road trips. You are rich and creamy with slathered nutty peanut butter and sweet jam or jelly. I hope you don’t mind that sometimes I use almond or sunflower butter. But that doesn’t change your brilliance. You don’t even go bad if left in a sunshine-drenched lunch sack for a few hours. You are loved by all so I can easily share you. You never get soggy or fall apart on me like other sandwiches can. And you contain lots of good things like protein, fiber, antioxidants and healthy fats. Oh and even kids love you!

    So today, PB&J, I give you a nice salute by swirling you with some creamy vegan cheesecake.

    Thanks for being awesome.

    ~ Kathy

    For the crust I used mostly Brazil nuts and Medjool dates, but you could also use walnuts, dried plums and more. I love how versatile raw crusts can be!

    PB&J Vegan Cheesecake

    This creamy cashew-coconut cheesecake is rich and amazing with PB&J flavors in every bite.
    5 from 1 vote
    click the stars to rate
    Print Pin
    Prep: 10 minutes mins
    Cook: 10 minutes mins
    Total: 20 minutes mins
    Servings: 1 9″ Cheesecake

    Ingredients

    Crust:

    • 2 cups raw nuts (I used Brazil nuts, walnuts and pecans)
    • 1 ¼ cups Medjool dates, pitted (you could also try with dried plums or another dried fruit, though dates are my favorite!)
    • 1 tablespoon ground flax seed

    Filling:

    • 3 cups raw cashews (soaked)
    • ¼ cup maple syrup
    • coconut cream – from 1 can full fat coconut milk, chilled – use only the coconut cream
    • 1 teaspoon vanilla extract (optional)
    • ¾ teaspoon salt
    • ½ cup lemon juice (freshly squeezed)

    Topping:

    • ½ cup softened peanut butter
    • ½ cup softened jam or jelly (add a few spoonfuls warm water if needed to soften)
    • for pan: virgin coconut oil

    Instructions

    • Crust: Add the raw nuts and flax to a blender or food processor. Pulse or blend until crumbly fine chunks are made. Do not over blend and get a butter. — Add the dates or dried fruit to the blender and process until a cookie dough-ish texture forms. You will need to stop blending and scrape down the sides a few times to blend.
    • Using coconut oil or vegan butter, grease a 9" round baking dish (I used a springform cake pan). Pour the crust mixture into the pan and press down to flatten into a dense crust.
    • Filling: Process all filling ingredients in a blender or food processor until silky smooth.
    • Pour filling over top the crust. Then swirl the peanut butter and jelly over top. Swirl with a toothpick as desired.
    • Chill in the fridge overnight. Tip: I like to place my cheesecake in the freezer for 5-10 minutes before serving if I was the texture to be extra firm for slicing.
    recipe author: Kathy Patalsky
    cake, Dessert
    American
    cashews, cheesecake, coconut, dessert, jam, pbj, peanut butter, raw, vegan, vegetarian
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    More All Posts

    • 10 Back to Work Tips for Moms
    • Vegan Dining at Disneyland – 2023 – Complete List!
    • Mini Chocolate Candy Cookies
    • Garage to ADU Conversion: Making of a Studio!

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    10 Back to Work Tips for Moms

    Vegan Dining at Disneyland – 2023 – Complete List!

    Chill Your Way to Better Health? Exploring Cold Plunge Therapy

    Mini Chocolate Candy Cookies

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    my cookbooks

    my cookbooks

    about kathy

    kathy patalsky
    • 10 Back to Work Tips for Moms
    • Vegan Dining at Disneyland – 2023 – Complete List!
    • Chill Your Way to Better Health? Exploring Cold Plunge Therapy
    • Mini Chocolate Candy Cookies
    • Garage to ADU Conversion: Making of a Studio!

    summer fave: sweet potato veggie burgers

    sweet potato veggie burger

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Trending

    • 10 Back to Work Tips for Moms

    Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

    More about me →

    Popular

    • Chill Your Way to Better Health? Exploring Cold Plunge Therapy
    • How I Found My Lost Cat – Tips to Help
    • Vegan Linzer Cookies
    • 5 Ingredient Vegan Chocolate Pie

    You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

    We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

    If the block editor is not narrower than usual, simply save the page and refresh it.

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    © 2023, polished dc LLC – healthyhappylife.com

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me