I think Galantis said it best:
“Spread it like peanut butter jelly
Do it like I owe you some money”
Oh and do it, I did.
Let’s talk about this past weekend and how it was National Peanut Butter and Jelly day on Saturday. I literally saw a post on facebook about this and jumped at the opportunity to bring something tasty to life in the #FISHMANFIT Kitchen (the smallest excuse for a kitchen ever…but it’s by the beach so I’m happy as a clam! PUNS!)
My favorite part about making tasty treats is that I like to challenge myself to keep them as healthy as possible. Now, your definition of healthy might be a far cry from mine! You won’t find calorie free sweeteners or fat free desserts in my home, but what you will find are good fats, unrefined sugars (think dates and organic grade A maple syrup) and lots and lots of deliciousness.
I do want to set you up for success when making these tasty little treats by sharing my favorite silicone cupcake trays available on amazon. These trays work perfect for frozen (or baked) treats and these tasty suckers pop right out of the mold with very little effort and very little clean up!
So get ready to have your taste buds blown by these awesome gluten free, vegan and raw Mini Peanut Butter and Jelly Cheesecakes
Makes 24 mini or one 8” Springform Cheesecake
High Speed Blender – I have a refurbished Vitamix and it is the best purchase I have ever made. Hands down!
Food Processor (optional) – I like to use this for the crust because it’s easier to remove all the dough from this
Mini Cheesecake Mold (detailed above), Muffin Tin or 8” Springform Pan
½ cup walnuts
½ cup pitted Medjool dates
Strawberry Cheesecake Filling
½ cup raw cashews (soaked overnight)
1 cup fresh strawberries (or frozen)
3-4 pitted Medjool dates
1 Tsp Vanilla Extract or Vanilla Bean Powder
¼ cup olive oil
Peanut Butter Cheesecake Filling
½ cup raw cashews (soaked overnight)
½ cup peanut butter (creamy is best)
¼ cup almond milk
1-2 pitted Medjool dates
Soak all cashews overnight making sure to drain and refill water at least once (aprox every 8 hours) in between OR boil hot water and pour on top of cashews in a glass bowl and let soak for at least an hour. This does deplete some of the nutrients from the cashews, however it is quicker and I tend to always do it this way.
Make the crust by adding the walnuts and pitted dates to a food processor.
Blend until the two ingredients are combined and the texture looks like sand.
If making the mini cheesecakes press a small amount of crust into each mold so that the crust covers the bottom. If making a single cheesecake cover the bottom of a springform pan with the crust. Place in freezer.
To make the strawberry cheesecake filling add ½ cup cashews, dates, vanilla extract and fresh strawberries to your blender. If using frozen strawberries make sure to defrost them prior to blending. Turn the blender on and slowly pour in the olive oil in making sure that all ingredients blend well. If your filling is too thick and not blending add a splash of almond (or other nut milk) to the mix until everything is nice and blended and smooth. The consistency should be that of regular cheesecake or a very thick pudding.
Take your crusts out of the freezer and spoon a nice layer of the strawberry filling to the molds and then pop it back into the freezer.
To make the Peanut Butter Cheesecake filling add all ingredients to your (clean) blender and blend until it reaches the same cheesecake or pudding consistency and the strawberry filling. You may need to add more almond milk to make this one work due to the varying consistencies of peanut butter on the market.
Take your molds out of the freezer and use the back of a spoon to smooth down the strawberry filling, then spoon on your peanut butter filling from there.
Put the molds back in the freezer and freeze for 3-4 hours (or overnight). When you’re ready to serve them let them thaw for 10 minutes prior to enjoying and optionally garnish with fresh berries, strawberry jam, goji berries and a sprinkle of chia seeds.
Here’s to hoping you enjoy this recipe! The cashew base can be used to make so many different delicious vegan cheesecakes! Think chocolate, coconut, matcha and beyond!
Make sure to take photos of your cheesecakes and tag them with #FISHMANFIT!
Get The Monthly Self Love Letter sent straight to your inbox plus 10% off at
The Self Love Shop for subscribing.