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
-
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
MORE BLOGS
-
Why plant-based is the future of nutrition?
Feeling ready to trend with purpose? Picture this: a future where our plates fuel not just our bodies, but the planet too. That’s what makes “why plant based is the future of nutrition” so bloody compelling. As awareness grows on...
-
Fat Loss on a Vegetarian Diet
Keen to lighten up, fuel up, and feel fab—all while sticking to your vegetarian or vegan vibes? You’re absolutely in the right place. The fat loss vegetarian diet isn’t just possible—it’s downright powerful when done right. Here’s how going green...
-
Golden Hour Chai Cookies
Say g’day to your new snack crush – our Chai Latte Protein Cookies! 🍪💫 Packed with plant-powered Botanika Blends goodness and that dreamy chai spice kick, these bite-sized legends are just what your arvo needs. Whether you’re winding down or...