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



  • 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.


  • 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.



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


  • 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.


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