Plant-Based Peanut Butter Blueberry Cheesecakes (close up) placed on a white background

Plant-Based Peanut Butter Blueberry Cheesecakes

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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!

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

25 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

25 minutes

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TOTAL TIME:

50 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 12

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 12

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