PEANUT BUTTER AND JELLY CHEESECAKES

PEANUT BUTTER AND JELLY CHEESECAKES

PEANUT BUTTER AND JELLY CHEESECAKES

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.



Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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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

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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

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

 

      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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