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.
I’m all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.
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.
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
Contrary to what you may be thinking the “PB” in this Frozen Chocolate PB Banana Pops recipe stands for “perfectly blended (flavors)”. Ok not really, but that doesn’t make it untrue. This recipe is tasty and a great way to stay cool on hot days. I make them with JUSTIN’S® Honey Peanut Butter, fresh bananas, and decorate them with sprinkles. It’s a great project that you can make and eat with the kids!
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
