Peanut Butter & Jelly Cheesecake Cups

12 serves
Prep Time: 25 mins | Chill Time: 2+ hours

Ingredients

BASE

➕ 1/2 cup raw cashews
➕ 1/2 cup quick oats
➕ 15 medjool dates, pitted and softened in warm water
➕ 1 tbsp melted coconut oil

CHEESECAKE

➕ 1 cup raw cashews (soaked overnight, drained and rinsed)
➕ 1/4 cup maple syrup
➕ 200ml canned coconut cream
➕ 1/4 cup peanut butter powder

JELLY

➕ 4 tsp Dreamy Jelly
➕ 360ml water

DREAMY JELLY - GRAPE BUBBLEGUM

~~$14.95~~ $11.21

PEANUT BUTTER POWDER

~~$14.95~~ $11.21

Get ready to fall in love with these Peanut Butter & Jelly Cheesecake Cups, a no-bake delight featuring a fudgy oat-date base, creamy peanut butter cheesecake centre, and a vibrant grape jelly topping made with Botanika Blends Dreamy Jelly.

They're vegan, gluten-free, refined sugar-free and ridiculously easy to whip up. Perfect for summer treats, afternoon tea or when you need to impress—without turning the oven on!

Method

Make the base: Blend cashews and oats into fine crumbs. Add dates and coconut oil, blend until it sticks together.
Press the mixture evenly into 12 silicone muffin moulds to form the cheesecake base.
Make the filling: Blend soaked cashews, maple syrup, coconut cream, and peanut butter until smooth. Pour over bases, leaving space for the jelly layer. Freeze.
Make the jelly: Prepare Botanika Blends Dreamy Jelly following packet directions. Let cool to room temp.
Pour jelly layer over set cheesecake. Chill in fridge for at least 2 hours to firm up.
Remove from moulds and enjoy!

0 comments

FAQ – Peanut Butter & Jelly Cheesecake Cups

Yes! Try macadamias or blanched almonds, but the texture may vary slightly.
Absolutely. Freeze for up to 2 months. Let sit 10 mins before eating for best texture.
Almond butter, hazelnut butter, or even tahini work well.
Yes—use a springform tin for one big version. Same method, just allow longer setting time.

Yes! Try macadamias or blanched almonds, but the texture may vary slightly.
Almond butter, hazelnut butter, or even tahini work well.

Absolutely. Freeze for up to 2 months. Let sit 10 mins before eating for best texture.
Yes—use a springform tin for one big version. Same method, just allow longer setting time.

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