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Peanut Butter and Jelly Bounty Cheesecakes

Peanut Butter and Jelly Vegan Cheesecakes

Peanut Butter and Jelly flavour just has to be one of the all-time favourite flavour combinations in many countries around the world.

I think I've had it in protein balls, pancakes, on toast, in oatmeal, and in different variations, I've had them in raw cheesecakes before - but here's a new one!

Using the antioxidant packed dragonfruit powder, raspberries and chia seeds to make the vibrant pink topping. A blend of creamy cashews, desiccated coconut and peanut flour for the filling, and a base of crushed peanuts and sweet dates. This is a raw dessert to impress all of your friends.

I use peanut flour in this recipe as it's high protein and lower in fat than regular peanut butter, and has less sugar than other powdered peanut butter products like PB2, as it's just roasted peanuts. I get mine off iHerb, and it's so handy to have around, to make a quick peanut butter, to add to oatmeal, to mix through stir fries and satay curries etc. I highly recommend it! See my Peanut Coconut Bounty recipe if you want to replace powdered peanut butter for regular peanut butter in this recipe.

Like most vegan treats made with lots of nuts and coconut oil, these can be quite high in calories, so as always, I make them in mini size, which is the perfect guilt free portion to enjoy. I also replace some of the sweetener with granulated Monk Fruit sweetener in this recipe, as it's lower in calories than coconut sugar, or maple or rice malt syrup. But feel free to use the natural sweetener you have available, and the recipe will work out perfectly fine.

I hope you give them a try

Jo xx


PB&J Bounty Cheesecakes (Vegan)

(Serves 12 mini cheesecakes or 1 small round cheesecake)


1/2 cup crushed peanuts

1/4 cup dried dates (chopped, soaked in boiling water for 15 mins then drained)

2 Tbsp desiccated coconut

In a food processor blend the peanuts and coconut for a minute until a fine crumb forms.

Add the drained chopped dates and blend again for a few seconds until it forms a ball.

Using your fingers, press some base into silicon molds

Place in the freezer while you make the filling.

*If too wet, sprinkle of some almond meal, if too dry add a tiny amount of water.


1 cup raw cashews (soaked overnight, rinsed and drained)

1 cup desiccated coconut

1/4 cup Peanut Flour or peanut butter

1/3 cup granulated monk fruit (Norbu Brand)

1/4 cup coconut water (more as required)

1 tsp vanilla extract

Pinch of salt

Blend all ingredients until smooth, adding more coconut water as required until a creamy consistency is obtained

Spoon on top of bases and put in the freezer while you make the topping


1 cup fresh or frozen thawed raspberries

1 tsp dragonfruit / pitaya powder (optional)

2 Tbsp white chia seeds

2 Tbsp granulated monk fruit sweetener (or use stevia, coconut sugar or maple)

1 Tbsp Rice Malt syrup

1/4 cup coconut oil (melt if solid)

Blitz the chia seeds in a small cup blender until powdered, add the other ingredients and blend again until smooth.

Allow to sit for 5 minutes to thicken.

Spoon over filling and return to the freezer to set overnight.

*If you don't like the seeds in raspberries, you can push the mixture through a fine sieve to remove some of them before spooning over the filling.

Allow to thaw for approx 10mins before consuming

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