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

Plant-Based Peanut Butter Blueberry Cheesecakes

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Icon of clock in maroon red lines

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

Great Summer Recipes
Grain Free Coconut Cauliflower Oats with Caramelized Bananas on a wood bowl with a gold spoon on a white background

Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!

 

Kale Salad with Almond Butter Crusted Chicken on a white bowl with a golden fork on a white cloth on a white top

Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!

 

Easy Peanut-Ginger Noodles in a round white bowl with wooden chopsticks with fresh ginger in the background

Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!