PEANUT BUTTER AND JELLY CHEESECAKES

PEANUT BUTTER AND JELLY CHEESECAKES

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

BASE (makes 6)

15g coconut oil (melted)
35g agave syrup or maple
20g peanut butter
100g oat flour
PB CARAMEL LAYER
3 tbsp peanut butter
1 tbsp coconut oil (melted)
2 tbsp agave or maple syrup

CHEESECAKE LAYER

100g CASHEWS (soaked)
200g coconut milk (1/2 can, thick white part)
1.5 tbsp coconut oil (solid)
80g agave syrup or maple
60g frozen raspberries or fresh

RASPBERRY JAM

80g frozen or fresh raspberries
2 tbsp agave syrup
2 tbsp chia seeds

Sunday's are for 4 layers of peanut butter and raspberry jam heaven.

A crumbly, nutty, oaty base, thick layer of peanut butter caramel, creamy raspberry cheesecake, topped with raspberry chia jam and a peanut butter caramel drizzle. Sprinkled with salted and roasted blanched peanuts, extra peanut butter caramel drizzle and freeze dried raspberries.

METHOD

  • Mix the base ingredients in a bowl until you have a sticky dough
  • Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
  • Combine the pb caramel ingredients until smooth and fill each cup with 1. 5 tbsp, spread evenly. Freeze for 20 minutes until firm
  • Soak cashews in boiling water for 1 hour or in cool water for 8 hours.
  • Blend cheesecake mixture until smooth and fill the cups to the top. Freeze for 20 minutes until firm
  • For the jam, heat the raspberries in a saucepan until soft and crush with a fork. Mix in chia seeds and agave syrup, then leave to thicken for 15 minutes.
  • Top cheesecakes with raspberry jam, remaining peanut butter caramel drizzle, peanuts and raspberries. Ready to eat! Refrigerates for 2-3 days.
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