Description
No-bake peanut butter and jelly cheesecake bars are a fun twist on the nostalgic PB&J sandwich! The easy recipe is vegan, dairy-free, and gluten-free friendly. The graham cracker crust is topped with a creamy peanut butter cheesecake and juicy swirls of berry jam. This PB&J dessert is rich, fruity, sweet and salty all at once. It’s a refreshing summer dessert for kids and adults alike!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted vegan butter, melted
- 2 cups raw cashews
- 1 cup full-fat classic coconut milk (not 1 can)
- 1/2 cup creamy peanut butter
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup berry jam (not jelly)
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will help you remove the cheesecake bars from the pan later on.
- In a bowl, add graham cracker crumbs and melted vegan butter. Mix together until evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.
- In a blender, add raw cashews, coconut milk, peanut butter, maple syrup, coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecake over the crust. Add spoonfuls of berry jam throughout the cheesecake, then swirl it into the mixture.
- Chill the cheesecake bars inside the freezer for 4 hours (or overnight).
- After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!
Notes
- How to store: Store bars inside a sealed container in the freezer. They will keep for up to 2 months. Let thaw for 10 minutes before enjoying.
- Berry jam: Make sure you use berry jam, not berry jelly. Jam is much easier to spread, whereas jelly has a thick jell0-like consistency.
Nutrition
- Serving Size: 1 bar
- Calories: 335
- Sugar: 14g
- Fat: 23g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
