It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
Blueberry Cheesecake:
1 (10 ounces) bag Frozen Blueberries (or Raspberries or Strawberries)
¾ cup Full-fat Coconut Milk
¾ cup Maple Syrup
1 ½ cup Raw Cashews or Almonds, soaked for 2 hours and drained
¾ cup Coconut Oil
Pinch of Sea Salt
Crust:
½ cup JUSTIN’S® Classic Peanut Butter
8 Medjool Dates, pitted
½ cup Peanuts
½ cup Oats
1. To make the cheesecake, combine the frozen berries, coconut milk, and maple syrup in a small saucepan over medium-high heat.
2. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally.
3. Remove from the heat and cool.
4. In a high-speed blender, combine the cashews or almonds, coconut oil and salt.
5. Pour in the cooled blueberry mixture, and blend until smooth and creamy.
6. Pour or scoop the mixture into 12 silicone muffin tins.
7. Make the crust by combining all the crust ingredients in the bowl of a food processor. Process until the mixture forms a sticky ball.
8. Top the cheesecake mixture with the crumbled crust, and press down slightly.
9. Freeze for 4 hours to overnight.
10. Serve straight from the freezer, and keep the extra cheesecakes frozen until ready to eat.
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
Blueberry Cheesecake:
1 (10 ounces) bag Frozen Blueberries (or Raspberries or Strawberries)
¾ cup Full-fat Coconut Milk
¾ cup Maple Syrup
1 ½ cup Raw Cashews or Almonds, soaked for 2 hours and drained
¾ cup Coconut Oil
Pinch of Sea Salt
Crust:
½ cup JUSTIN’S® Classic Peanut Butter
8 Medjool Dates, pitted
½ cup Peanuts
½ cup Oats
1. To make the cheesecake, combine the frozen berries, coconut milk, and maple syrup in a small saucepan over medium-high heat.
2. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally.
3. Remove from the heat and cool.
4. In a high-speed blender, combine the cashews or almonds, coconut oil and salt.
5. Pour in the cooled blueberry mixture, and blend until smooth and creamy.
6. Pour or scoop the mixture into 12 silicone muffin tins.
7. Make the crust by combining all the crust ingredients in the bowl of a food processor. Process until the mixture forms a sticky ball.
8. Top the cheesecake mixture with the crumbled crust, and press down slightly.
9. Freeze for 4 hours to overnight.
10. Serve straight from the freezer, and keep the extra cheesecakes frozen until ready to eat.
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.
Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.
