Craving cheesecake? Check out this Vegan PB&J Swirl Cheesecake Recipe by Kathy Patalsky. The base features nuts, dates and flax seed, with a wonderful peanut butter and jelly swirled topping that make for a delightful combination!
Full recipe with written instructions can be found
I used Brazil nuts, walnuts and pecans
ground flax seed
coconut cream - from 1 can full fat coconut milk
chilled - use only the coconut cream
softened peanut butter
softened jam or jelly
add a few spoonfuls warm water if needed to soften
for pan: virgin coconut oil
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