Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Raw Peanut Butter and Jelly Cheesecake [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

In this recipe, the classic American peanut butter and jelly sandwich gets a raw cheesecake makeover! The crust is mix of peanuts and Medjool dates, the filling is creamy and peanut buttery, and it's topped with puréed strawberry "jelly." This no-bake cheesecake has all the goodness of everyone's favorite sandwich, in cake form.

Raw Peanut Butter and Jelly Cheesecake [Vegan]

This Recipe is :

Dairy Free Raw Vegan Vegan




For the Crust:

  • 2 1/2 cups unsalted peanuts
  • 10 Medjool dates, pitted

For the Filling:

  • 14 ounces silken tofu
  • 1 1/2 cups, plus 1 tablespoon peanut butter, no preservatives
  • 2 tablespoons maple syrup

For the Strawberry Topping:

  • 14 ounces strawberries
  • 1 tablespoon maple syrup
  • 1 tablespoon vanilla powder, optional


To Make the Crust:

  1. Put peanuts and Medjool dates in a blender or food processor and process until you obtain a rough crumble.
  2. Make sure that the peanuts and dates are well mixed, then transfer into a 7-inch springform pan. Press it firmly into the baking form.

To Make the Filling:

  1. In a blender, process the peanut butter, silken tofu, and maple syrup until you obtain a smooth and creamy mixture. Put the filling over the dough in the springform and distribute it evenly.
  2. Put the cake in the refrigerator let chill for at least 4 hours until served.

To Serve:

  1. In a blender, place the strawberries, maple syrup, and vanilla, and blend until smooth. Serve over the cheesecake.

Nutritional Information

Total Calories: 4857 | Total Carbs: 381 g | Total Fat: 315 g | Total Protein: 173 g | Total Sodium: 889 g | Total Sugar: 254 g


If you're using regular dates instead of Medjool, soak them for around 30 minutes before blending them.





Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Herbed Cashew Cheese [Vegan]

herbed cashew cheese

Mushroom and Zucchini Burger With Radicchio Slaw [Vegan]

The Best Veggie "Big Mac" With Radicchio Slaw [Vegan, Gluten-Free]

High Protein Edamame Fried Quinoa Rice [Vegan]

Vegetable Fried Quinoa

Homemade Peanut Butter [Vegan]

Homemade Peanut Butter

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Peanut Butter and Jelly Cheesecake [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×