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Mini Vegan PB & J Cheesecakes

by Pamela Higgins
on 30th March 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

If you love the combination of banana, peanut butter and jam, you’re in for a treat. I’ve applied these flavours to create these super easy, incredibly delicious vegan and dairy-free mini cheesecakes, ideal for a treat or dessert.


Mini Vegan PB & J Cheesecakes

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Warning: they won’t last long!

Ingredients

  • FOR THE BASE
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp peanut butter
  • 6-8 tbsp rolled oats
  • FOR THE FILLING
  • 4 frozen bananas
  • 1 can full-fat coconut milk (kept in the fridge overnight)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • FOR THE TOPPING
  • 1 cup fresh or frozen berries
  • 3 tbsp 3 tablespoons raspberry or strawberry jam (ideally no added sugar)
Prep Time
Serves
6

Instructions

  1. First make the base: Gently melt the coconut oil, maple syrup and peanut butter, then remove from the heat and stir in the oats to form a slightly sticky flapjack mixture.

  2. Divide this between 6 muffin tins (trick: Place a silicone muffin tin on top of a metal one to retain the shape and so you can pop them out easily) – it should cover the bottom.

  3. Next scrape out the solid coconut cream from the can and place in your Ninja Kitchen food processor along with the frozen banana chunks, vanilla and maple syrup. Blend well until completely smooth and thick.

  4. Pour this over the bases to reach just the top and smooth out. Freeze for at least an hour (it needs to be firm for the topping).

  5. Now mix together the berries with the jam to coat, then spread an even layer over the top of each solid filling to cover. Return to the freezer for another hour.

  6. When you’re ready to serve, remove from the freezer, pop out and allow 10 minutes to defrost slightly. Now dig in!

  7. Keep any remaining squares in an airtight container in the fridge for up to 3 days.

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins