Mother’s day is around the corner and we created something special we think she will love. This Peanut Butter and Jelly Cheesecake is so delicious and decadent, you won’t believe it is actually filled with healthy ingredients – but it is!
For starters, the entire cheesecake contains no dairy at all – but is still as creamy as if it did. There is not a spot of gluten in this either, so if you or your mom is dairy and gluten intolerant or allergic, this is the dessert for you! Often times when we go to a vegan restaurant they don’t have many gluten-free items on the menu and especially very few gluten-free desserts but we’ve got that covered.
This is actually an easy dessert to make but it does take some preparation time so please, please read the recipe and plan ahead of time to surprise your sweet mama! After all, she is worth it – right?!
You may not recognize one of the ingredients, Lucuma powder. We found it at Sprouts so I am sure other health food stores have it or you can get it here from Amazon (just so you know, we do receive a tiny bit of referral income if you purchase it here – but we promise that is not why we are putting it the recipe). Lucuma powder comes from the Lucuma fruit found in Peru. The Peruvian people have been using this for centuries and refer to it as the “Gold of the Incas”. They love this flavor so much that it is the most popular flavor ice cream there.
Now on to Lucum’s health benefits – it contains a good amount of calcium, beta-carotene, iron, zinc, Vitamin B3, and protein. It can be used as a natural sweetener and with its low glycemic index, it won’t raise your blood sugar level. Regular sugar wreaks havoc on your blood sugar levels, but lucuma powder has been shown to actually stabilize it. It can be used in place of regular sugar by using two tablespoons of lucuma powder to one tablespoon of sugar. You can use it in smoothies, sprinkle some in your yogurt, and even mix up a little in your nut butter to give it a caramel kind of flavor. Here we used it for the flavor as well as it thickens the jelly a bit. It is totally optional though so don’t let this deter you from making this amazing cheesecake recipe.
Give this recipe a try and be sure to tag us @sageandcelery so we can see your creations!
Peanut Butter And Jelly Cheesecake, Vegan And Gluten-Free
- Yield: Serves 6-8 1x
- Category: Dessert, Recipes
Ingredients
Crust:
1/2 cup peanuts
1/2 cup shredded coconut
8 Medjool dates – pitted
4 T cacao powder
4 tsp coconut oil
.
Peanut Butter Cheesecake filling:
2 cup raw cashews (soaked for 4–6 hours or boil for 10 minutes then drain)
1 cup raw peanuts (soaked for 4–6 hours or boil for 10 minutes then drain)
1 cup coconut yogurt
2 T coconut oil
2/3 cup smooth natural peanut butter
2/3 cup coconut milk or almond milk
2 T mesquite powder
4 Medjool dates
1 tsp. Himalayan salt
Jelly:
2 cup frozen raspberries
1 cup orange juice
4 tsp. coconut nectar (you can use honey if not vegan)
1 tsp. vanilla bean powder
4 T chia seeds
2 T lucuma powder, optional (this will help it to thicken)
Instructions
1.) First make the jelly: combine frozen raspberries, orange juice, coconut nectar, vanilla bean powder and chia seeds in a saucepan and bring to a simmer over medium heat. You will want to stir while the jelly simmers to break up the berries. Let the jelly simmer around 5 minutes and then remove from the heat and add the Lucuma powder if using. Keep stirring to cool down for a few minutes and place in the refrigerator to cool and thicken. This may take about an hour so it’s good to make ahead.
2.) While the jelly is cooking – 9-inch springform pan with parchment paper. Place all the ingredients for the crust in a high-speed blender and process until smooth. Press down the crust in a 9-inch springform pan that has been lined with parchment paper.
3.) Spread half the jelly over the crust and place back in the refrigerator to chill while you make the delicious peanut butter filling.
4.) In a clean blender, place the drained peanuts and cashews along with all remaining ingredients, blend until smooth and creamy. You may need to scrape down the sides a few times to make sure all the ingredients are blended together well.
5.) Spoon the peanut butter filling on top of crust and jelly. Place in the freezer for 1-2 hours. Remove from freezer and remove the outside of the springform pan. This is the part where you can get creative, top with chopped nuts, drizzle chocolate on top. Place back in freezer until you’re ready to serve. Let sit for a few minutes before serving and enjoy!
Notes
Items you will need:
*Parchment paper
*9-inch springform pan
