Raw PB & J Swirl Cheesecake

February 24, 2013 By Amy Lyons In Cakes and Cupcakes 12 Comments

I am in love with anything peanut butter and jelly (or jam actually because I like my fruit a little chunky). Last year I was on a pb & j dessert kick and had made a pb & j cheesecake and it was divine! Although far from raw or vegan...lots of dairy in that cake. I have recently been craving pb & j so I thought this weekend was the perfect opportunity to revamp that cake and recreate it as raw vegan!

So I got to work. First thing first, whipping up a batch of raw peanut butter, second, I decided to use raspberries for the jam. I had used grapes last time, but concorde grapes are not available here this time of the year like frozen raspberries are. Plus, my Mother always used raspberries so I consider them the classic pb and j pairing.

I used peanuts in the crust and made two creamy dreamy fillings, one rasberry and one PB. I thought about layering the cake, but swirls it was since I find them so much prettier and afterall, a pretty cake is important. Also, the cake needed swirls of pb and jam as well...because I cannot get enough.

I shared it with Eric and we were both in awe of how scrumptious it was. Move over non-raw/vegan cake from last year this one was 10 times better. I have to admit, it was quite addictive and I did not just enjoy a small piece...it deserved another. We both went back for seconds not even giving it a second thought. I have a feeling I will never tire of peanut butter and jelly (jam), the five year old that lives inside me will not let me. Plus it is damn delicious, especially with your own home made peanut butter.

Raw PB & J Swirl Cheesecake
Makes one 6 inch cheesecake

Crust:
1/2 cup raw peanuts or pecans, soaked and dried

1/2 cup sprouted buckwheat, dried in the dehydrator (or additional pecans)

1/2 cup shredded dried unsweetened coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

Filling:

2 cups young coconut meat (or if unavailable 2 cups soaked cashews, drained)

3/4 cup raw cashews (soaked at least 4 hours and drained)
3/4 cup raw peanuts (soaked at least 4 hours and drained)

1/2 cup coconut water (or filtered water)

1/2 cup raw coconut nectar

1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

1/2 tsp sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1/2 cup fresh organic raspberries (or frozen and thawed, drained well)

Swirl:

1/4 cup fresh organic raspberries (or frozen and thawed, drained well)

1 Tbsp raw coconut nectar

1/3 cup raw peanut butter

1 Tbsp raw coconut nectar

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process peanuts, buckwheat, and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and peanuts and combine them with coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor, and divide into 2 bowls. Add one back to the food processor and add 1/2 cup raspberries. Process until smooth and scrape back into the bowl.
For the raspberry swirl, puree the 1/4 cup of raspberries with 1 Tbsp coconut nectar.
For the peanut butter swirl, whisk together the 1/4 cup raw peanut butter and coconut nectar.

To assemble cheesecake, drop half the filling by the 1/2 tspful over the crust randomly alternating between the peanut butter and raspberry. Drop 1/2 the raspberry puree mixture by the 1/2 tspful over the filling in the pan, and do the same with the peanut butter mixture, then drop the remaining cheesecake fillings over it by the Tbspful randomly to fill the pan. Tap lightly on the counter to level, then drop the remaining raspberry puree and peanut butter mixture by the 1/2 tspful over the top. Swirl with a knife or a thin stick, and place in the freezer for about 4-6 hours to firm up. Once set, serve! Store remaining cheesecake in the fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

12 Comments

Heather Pace

February 24, 2013 at 17:28
Reply

Wow Amy, this looks incredible. I love the PB and J combo - such childhood memories for me too.... though I my ultimate fave was pb and banana sammies which I got as a treat in my lunch as a kid hehe. Lucky Eric!!!

Amy

February 25, 2013 at 04:21
Reply

Thanks Heather :)! PB and banana is also wonderful...I need to make that combo soon too!

Eric O'Neil

February 24, 2013 at 18:20
Reply

I am a lucky guy ;) I get to try all of Amy's wonderful desserts. I am very thankful to have such an wonderful gf. To be honest this dessert was amazing!! It was nutty, sweet and savory. Best part of it was sharing with Amy. Your the best Amy.

Amy

February 25, 2013 at 04:22
Reply

Thanks Eric, you are my # one taste tester and I love that you are :)! <3 you!

Eva Rawposa

February 25, 2013 at 15:39
Reply

You are now officially my hero! :-) xxo Eva

Amy

February 26, 2013 at 02:07
Reply

Haha thanks Eva :)!

Melody

February 25, 2013 at 21:00
Reply

Good lord. Now I need to go make this. Holy crap.

Amy

February 26, 2013 at 02:07
Reply

You will thank yourself for doing so :)!

nenke

February 26, 2013 at 20:36
Reply

Your food looks so delicious, I don't know which recipe to try first. Thanks so much for sharing. You're such an inspiration xx