No-Bake PB + J Cheesecakes (V, DF, GF)

A childhood favorite with a fun twist!

The smoothest creamiest cheesecake with a thick peanut butter crust covered in sweet raspberry chia seed jam.

Dreams do come true!

This cheesecake is the easiest most delicious no-bake treat.

Perfect for summer time!

No-Bake PB + J Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup peanuts
  • 1 1/2 tsp cinnamon
  • 1/4 cup all natural creamy peanut butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Raspberry Chia Seed Jam:

  • 1/2 a recipe of my Raspberry Chia Seed Jam (you will have some left over jam that you can store in an airtight mason jar for a week or so.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30+ minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, peanuts, cinnamon, and peanut butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after about 30 minutes have passed. Make sure to rinse the cashews.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Raspberry Chia Seed Jam’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.

Notes:

  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.

Enjoy!!

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Raspberry Chia Seed Jam

Healthy, delicious, and satisfying!

You’ll want to smother this jam on everything!

Toast, pancakes, waffles, biscuits, yogurt, you name it.

Trust me when I say you’ll never want to buy a store bought jam ever again!

I don’t know about you, but I don’t love all the extra sugar and additives that are in a typical store bought jam.

I prefer to have a sweet and tangy jam. One that’s packed with healthy fats, fiber, and fresh berries!

I made this a couple days ago and the jar is already half gone. I can’t get enough of it, and I’m sure you’ll feel the same way!

Let’s get to the recipe.

Raspberry Chia Seed Jam

Ingredients:

  • 3 cups fresh raspberries
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 1 tsp pure vanilla
  • 6 tbsp chia seeds
  • 3 tbsp agave

How to make…

Step 1: In a saucepan on medium-low heat bring the raspberries, lemon juice, and water to a simmer. Allow it to simmer until all the berries are completely broken down. (Sometimes I help this process along by using a masher. I don’t know if that’s the technical term for it, but that’s what I call the instrument used to mash potatoes, or in this case, berries.) This process should take about 15-20 minutes.

Step 2: Add in the agave, vanilla, and chia seeds. Let simmer for 2 more minutes.

Step 3: Remove from heat and allow the jam to sit for 20 minutes. The longer it sits the thicker it will get.

Step 4: You can either use the jam immediately or store it in a mason jar to use for another day.

Notes:

  • Store the jam in an air-tight jar in the refrigerator for 1 1/2 weeks or 10 days.

Enjoy!!