Raw PB & J Swirl Cheesecake
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
10-12 soft medjool dates, pitted and chopped
3/4 cup raw peanuts (soaked at least 4 hours and drained)
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.
12 Comments
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!!!
Thanks Heather :)! PB and banana is also wonderful...I need to make that combo soon too!
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.
Thanks Eric, you are my # one taste tester and I love that you are :)! <3 you!
You are now officially my hero! :-) xxo Eva
Haha thanks Eva :)!
Good lord. Now I need to go make this. Holy crap.
You will thank yourself for doing so :)!
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
Thanks so much for your kind words :)! This one would be a good first recipe, it was one of my favorites!
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The purpose is it helps the cake set up. It will not set up without the oil, it will be too soft and stay runny.