Posh Peanut Butter n' Jelly for that Girly Occasion...
- Addicted to dates
- Mar 19, 2017
- 3 min read
Berry & Peanut Butter Cheesecakes
Sometimes food needs to be stylish as well as tasting good. The simple finishing touches can make all the difference and add that 'wow' factor to your treats and cakes. I thought these litte cheesecakes would be perfect for celebrating any girly occasion... birthdays, baby showers, hen parties or for Mother's day. The piping on top makes them look a little sophisticated don't you think? They can be made well in advance and stored in the freezer until shortly before you're ready to serve them, meaning you'll have more time to fun and spend time with your guests! Win!
Of course you could always just make them for yourself! If you don't feel like sharing that's ok too.. I won't judge :) Besides, peanut butter and jelly is always a good idea! And even better, they are vegan, refined sugar free and gluten free.
Recipe Makes 8-10 mini cheesecakes Ingredients: Base: - 100g pecans - 100g walnuts - 6 medjoul dates - Pinch of salt Raspberry Filling: - 100g cashews soaked* - Juice of 1 lemon - 4 tbsp coconut milk* - 1/2 cup maple syrup - 1/2 cup coconut butter melted - 100g fresh raspberries - 1 tsp vanilla extract or powder Peanutbutter Filling: - 100g cashews soaked* - Juice of 1 lemon - 4 tbsp coconut milk* - 1/2 cup maple syrup - 1/2 cup coconut butter melted - 3 tbsp peanut butter - 1 tsp vanilla extract or powder Method: Base: - In a high speed food processor, combine all ingredients until they form a dough. - Press the mixture down into individual moulds (silicone or paper bun cases). - Place in the freezer whilst you prepare the fillings. Raspberry Filling: - Blend all the ingredients except the coconut butter until thick and creamy and there are no lumps. You can add a little water if the mixture is not blending well. - Add the melted coconut butter and blend until completely combined. - Set the mixture aside. Peanutbutter Filling: - Repeat as with the raspberry filling, adding the coconut butter last. - In a large bowl, marble the raspberry and peanut butter mixtures together, gently folding them with a spoon. - Hold back about 1/3 of the mixture for piping. - Pour the remaining mixture on top of each cheesecake base and place in the freezer to set. - Meanwhile, fill a piping bag with the remaining 1/3 of the mixture. - Make sure the bag is secure by sitting it into a bowl with end folded over and the nozzle facing upwards. - Place the piping bag into the freezer for 15-20 minutes. - Remove the cheesecakes from the freezer, they should have fimred up slightly. - Pipe some of the mixture on top of each cheesecake. - Place back in the freezer for a minimum of 2 hours. - Remove from the freezer about 20-30 minutes before serving.
* soaked cashews- Soak in clean distilled water for 6 hours, then rinse clean before use * coconut milk- refrigerate your can of coconut milk overnight. Don't shake the can as you want the liquid to remain separated. Scoop out and use the thick part from the top of the can.
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