Vegan peanut butter and jelly cheesecakes are a rich and creamy version of your favorite childhood sandwich! No baking required, made with just 5 healthy ingredients, gluten free and naturally sweet.
Tomorrow is my love’s birthday, so a celebratory treat is in order! Joe loves PB&J (who doesn’t?!), and he loves no bake cheesecakes, so this recipe wasn’t too hard to think up. There’s nobody I love baking for more than Joe, so his birthday probably seems more fun/exciting to me than it does to him!
These cute little cheesecakes definitely hit the spot for a sweet birthday treat, plus, who doesn’t love a personal little mini dessert? So cute. Just a perk that they’re personal-sized, cause when it comes to sweets, this girl isn’t sharing. Well I would share with Joe, but very few others. Clearly I haven’t learned much from being a kindergarten teacher. Anyway!
Happy, happy birthday to the love of my life, my best friend, biggest supporter, favorite human being in the world. You bring me so much happiness and make life FUN. I never knew it was possible to feel so constantly loved and supported, but you make me feel like the most special girl in the world every single day. Love you forever.
Okay, now let’s talk vegan peanut butter and jelly cheesecakes!
We’ll start with the crust – just two ingredients! Oats, and dates. Blend them in the food processor until a sticky dough forms, and use about 1 tablespoon for each cupcake tin. Nothing fussy or complicated here! Put that in the freezer while you work on the filling.
The filling is made up of my usual ingredients for no bake cheesecake – soaked cashews, dates, and hot water. Of course, here we’re adding peanut butter for that rich, salty sweet flavor, too! Combine everything in the food processor and you’ll get the richest, creamiest, peanut butteriest mixture you’ve ever laid eyes on. DO NOT taste at this point, or they won’t make it into the freezer. So good.
I use about a quarter of a cup of filling for each little cheesecake. Once you’ve got them all filled, top with a bit of jam. The flavor is totally up to you! I used strawberry because that’s what Joe likes, but I’m thinking raspberry or even blueberry would be amazing, too.
The hardest part of making these vegan peanut butter and jelly cheesecakes? Waiting while they set in the freezer. I waited 6 hours, and that was enough time for them to get pretty solid so that I could remove them from the pans without the filling still being too soft. Longer would be fine, too, so you could make these the night before you want them if you’re ahead of the game!
Removing the cheesecakes from the pan can be a bit tricky, if you want them to look absolutely perfect, at least. I didn’t use any liners or cups, so I slid in a knife and gently wiggled it around to pop them out. I found that doing this caused the filling to separate a bit from the crust, but I plopped them back on top and all was well again. Honestly these are meant to be eaten with a fork, so a little separation doesn’t affect the experience in any way! Other than making it easier if you prefer the filling or crust most. 🙂
If you want them to be totally stuck together, I’d recommend using some type of silicone liner for easy removal with the whole cheesecake staying intact.
These vegan peanut butter and jelly cheesecakes will take you straight back to your favorite childhood lunch, only better, because it’s cheesecake. These are SO rich and creamy, and the swirl of sweet, tart jam is the perfect complement to the slightly salty PB. You need these.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!