Peanut Butter And Blackberry Raw Cheesecake

What are the hidden gems in your freezer? This is the kind of treats that I am happy to discover in my freezer when I’m craving something sweet but don’t have the time or the ingredients to bake something.



What I love about this raw cheesecakes is that you can cut it into single pieces and freeze them separately so that you always have a piece to snack whitout having to thaw (and eat;)) the whole cake!

When I first created this recipe, I made a chocolate layer instead of the peanut butter one. It was delicious, but I felt like jam was feeling alone without peanut butter 

The second attempt was with peanut butter. I mean, is there a better combo than peanut butter and jam? I deciced to keep this version for you guys ’cause it’s too good not to be shared!

This recipe is very easy to make but it requires some soaking and freezing time. Make sure to soak the cashews (250g, divided) the night before you want to make the cake and remember that it needs to freeze for at least 5 hours before eating!

If you’re making your own blackberry jam, use about 300g fresh or frozen blackberries. The jam must be set and cold when layered on the cake. If you chose to use store-bought jam, I recommend chosing organic, refined sugar-free jam. You’ll need about 3/4 cup /190g, divided.

I really hope you guys enjoy this recipe! 

Peanut butter and blackberry raw cheesecake - vegan-friendly, dairy-free, refined sugar-free, plant-based.

Equipment

one round 16 cm diameter x 7 cm height / 6 inches diameter x 3 inches height spring pan

Ingredients

Ingredients for the crust

1 cup/ 130g pumpkin seeds

1/3 cup / 40 g cacao nibs

2 tbsp raw cacao powder

1/2 tsp cinnamon, grounded

pinch pink salt

8 dates, pitted and chopped

1 tbsp agave

Ingredients for the peanut butter layer

1/2 cup/ 75g cashews, soaked overnight

1 tsp vanilla bean paste

1 1/4 cup / 300g coconut cream

2 tbsp / 80g natural smooth peanut butter

1/4 cup / 70g pure maple syrup

1 tbsp coconut oil, melted

Ingredients for the blackberry jam

2 cups/ 300 g blackberries, fresh or frozen

1/2 cup / 100g Moscovado or coconut sugar

1 tbsp corn starch

1/4 tsp ground cinnamon

1/4 tsp lemon juice

Ingredients for the blackberry layer

1/4 cup / 65 g homemade blackberry jam

2 tbsp coconut oil, melted

1 cup / 125 g cashews, soaked overnight

Instructions

Make the crust

Place all the ingredients in a food processor and blend until a sticky dough forms.

Press the dough into a 16-cm spring pan and place into the freezer whilst making the filling.

Make the blackberry jam

Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form.

Place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch.

Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes.

Stir in cinnamon. Remove from heat and allow to cool.

Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

You should end up with about 3/4cup /190g jam.

Make the peanut butter layer

Whisk coconut oil and peanut butter until smooth.

Place the mixture in the food processor together with the coconut cream, soaked cashews, vanilla and maple syrup.

Blend until completely smooth. Pour the filling over the base and place in the freezer to set. (About 1 h)

Make the blackberry jam layer

Reserve 1/4 cup / 65 g of the jam for the blackberry layer.Pour 1/2 cup of jam over the peanut butter layer.Place the cake back in the freezer to set.

Make the blackberry layer

Place all the ingredients in a food processor and blend until completely smooth.

Pour over the jam layer. Smooth the surface with a rubber spatula.

Place the cheesecake back in the freezer for at least 5 hours.

To serve: remove from the freezer 30 minutes before eating to thaw.