Vegan PB&J Swirl Cheesecake Recipe (Kathy Patalsky)

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!

 

Vegan PB&J Swirl Cheesecake Recipe (Kathy Patalsky)

Full recipe with written instructions can be found here

Ingredients
Crust:
  • 2 cups raw nuts I used Brazil nuts, walnuts and pecans
  • 1 1/4 cups Medjool dates pitted***
  • 1 Tbsp ground flax seed
  • Filling:
  • 3 cups raw cashews soaked
  • 1/4 cup maple syrup
  • coconut cream - from 1 can full fat coconut milk chilled - use only the coconut cream
  • 1 tsp vanilla extract optional
  • 3/4 tsp salt
  • 1/2 cup lemon juice freshly squeezed
Topping:
  • 1/2 cup softened peanut butter
  • 1/2 cup softened jam or jelly add a few spoonfuls warm water if needed to soften
  • for pan: virgin coconut oil

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