PB&J Vegan Cheesecake
This creamy cashew-coconut cheesecake is rich and amazing with PB&J flavors in every bite.
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.