Ingredients
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
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Make the base: Blend cashews and oats into fine crumbs. Add dates and coconut oil, blend until it sticks together.
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Press the mixture evenly into 12 silicone muffin moulds to form the cheesecake base.
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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.
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Make the jelly: Prepare Botanika Blends Dreamy Jelly following packet directions. Let cool to room temp.
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Pour jelly layer over set cheesecake. Chill in fridge for at least 2 hours to firm up.
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Remove from moulds and enjoy!
FAQ – Peanut Butter & Jelly Cheesecake Cups
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