What are the hidden gems in your freezer? This is the kind of treats that I am happy to discover in my freezer when I’m craving something sweet but don’t have the time or the ingredients to bake something.
What I love about the Peanut butter and blackberry raw cheesecake is that you can cut it into single pieces and freeze them separately so that you always have a piece to snack whitout having to thaw (and eat;)) the whole cake!
Introduction about Peanut butter and blackberry raw cheesecake
When I first created this recipe, I made a chocolate layer instead of the peanut butter one. It was delicious, but I felt like jam was feeling alone without peanut butter
The second attempt was with peanut butter. I mean, is there a better combo than peanut butter and jam? I deciced to keep this version for you guys ’cause it’s too good not to be shared!
This recipe is very easy to make but it requires some soaking and freezing time. Make sure to soak the cashews (250g, divided) the night before you want to make the cake and remember that it needs to freeze for at least 5 hours before eating!
If you’re making your own blackberry jam, use about 300g fresh or frozen blackberries. The jam must be set and cold when layered on the cake. If you chose to use store-bought jam, I recommend chosing organic, refined sugar-free jam. You’ll need about 3/4 cup /190g, divided.
Peanut butter and blackberry raw cheesecake
- 1 round 16 cm diameter x 7 cm height / 6 inches diameter x 3 inches height spring pan
- Ingredients for the crust 1 cup/ 130g pumpkin seeds 1/3 cup / 40 g cacao nibs 2 tbsp raw cacao powder 1/2 tsp cinnamon, groundedpinch pink salt 8 dates, pitted and chopped 1 tbsp agave
- Ingredients for the peanut butter layer 1/2 cup/ 75g cashews, soaked overnight 1 tsp vanilla bean paste 1 1/4 cup / 300g coconut cream 2 tbsp / 80g natural smooth peanut butter 1/4 cup / 70g pure maple syrup 1 tbsp coconut oil, melted
- Ingredients for the blackberry jam 2 cups/ 300 g blackberries, fresh or frozen 1/2 cup / 100g Moscovado or coconut sugar 1 tbsp corn starch 1/4 tsp ground cinnamon 1/4 tsp lemon juice
- Ingredients for the blackberry layer 1/4 cup / 65 g homemade blackberry jam 2 tbsp coconut oil, melted 1 cup / 125 g cashews, soaked overnight
Make the crust
- Place all the ingredients in a food processor and blend until a sticky dough forms.
- Press the dough into a 16-cm spring pan and place into the freezer whilst making the filling.
Make the blackberry jam
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form.Place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch
- Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes.Stir in cinnamon. Remove from heat and allow to cool.
- Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.You should end up with about 3/4cup /190g jam.
Make the peanut butter layer
- Whisk coconut oil and peanut butter until smooth.Place the mixture in the food processor together with the coconut cream, soaked cashews, vanilla and maple syrup.
- Blend until completely smooth. Pour the filling over the base and place in the freezer to set. (About 1 h)
Make the blackberry jam layer
- Reserve 1/4 cup / 65 g of the jam for the blackberry layer.Pour 1/2 cup of jam over the peanut butter layer.Place the cake back in the freezer to set.
Make the blackberry layer
- Place all the ingredients in a food processor and blend until completely smooth.Pour over the jam layer. Smooth the surface with a rubber spatula.
- Place the cheesecake back in the freezer for at least 5 hours.To serve: remove from the freezer 30 minutes before eating to thaw
Here are some cooking tips for making a Peanut Butter and Blackberry Raw Cheesecake:
Use high-quality ingredients: Use high-quality peanut butter, fresh blackberries, and Medjool dates for the best flavor and texture.
Soak the cashews: Soak the cashews overnight in water or for at least 4 hours to make them soft and easy to blend.
Use a food processor or blender: Use a food processor or high-speed blender to blend the crust and filling ingredients until smooth and creamy.
Line the pan: Line the bottom of the cake pan with parchment paper to make it easier to remove the cheesecake.
Press the crust firmly: Press the crust mixture firmly into the bottom of the pan to create an even layer.
Add the blackberry swirl: Swirl the blackberry puree into the cheesecake filling to create a beautiful marbled effect.
Chill the cheesecake: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to allow it to set.
Garnish with fresh blackberries: Top the cheesecake with fresh blackberries for a beautiful and delicious finishing touch.
Store the cheesecake properly: Store the cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2-3 months.
Experiment with different variations: Try using different types of nut butters or fruits to create different flavor combinations. For example, you could use almond butter and raspberries or cashew butter and strawberries.
FAQs of Peanut butter and blackberry raw cheesecake
Here are some frequently asked questions (FAQs) about Peanut Butter and Blackberry Raw Cheesecake:
Q: Is the cheesecake vegan?
A: Yes, this cheesecake is vegan as it does not contain any animal products.
Q: Is the cheesecake gluten-free?
A: Yes, this cheesecake is gluten-free as it does not contain wheat, barley, or rye.
Q: Can I use a different nut butter instead of peanut butter?
A: Yes, you can use a different nut butter like almond butter or cashew butter, but the flavor and texture of the cheesecake will be different.
Q: Can I use frozen blackberries instead of fresh ones?
A: Yes, you can use frozen blackberries, but make sure to thaw them completely before using them in the recipe.
Q: How long does the cheesecake last?
A: The cheesecake can last for up to 5 days if stored in the refrigerator in an airtight container. You can also freeze the cheesecake for up to 2-3 months.
Q: Can I make the cheesecake without a food processor or blender?
A: It’s best to use a food processor or blender to make the crust and filling smooth and creamy. However, you can try using a hand mixer or immersion blender, but the texture may not be as smooth.
Q: Can I use a different sweetener instead of dates?
A: Yes, you can use a different sweetener like maple syrup or agave nectar, but the flavor and texture of the cheesecake will be different.
Q: Can I make the cheesecake without cashews?
A: Cashews are a key ingredient in this recipe as they provide the creamy texture. You could try using another type of nut or seed like almonds or sunflower seeds, but the texture and flavor of the cheesecake will be different.