For the peanut butter and jam fans out there, this scrumptious summer dessert is just for you. Easy to make, no need to bake and ideal for any summer party or al fresco eating, you can’t go wrong with a crumble topping either!
Peanut Butter & Jam Crumble Cheesecake
- For the base + topping
- 100g rolled oats
- 2 tbsp coconut oil
- 2 tbsp peanut butter
- 4 tbsp maple syrup
- 2 tbsp coconut flour
- For the vanilla filling
- 2 frozen bananas
- 1 can coconut cream, chilled in the fridge overnight
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- For the jam layer
- 4 tbsp no added sugar raspberry jam (or homemade)
First make the base and topping: Melt the coconut oil, peanut butter and maple syrup then stir in the oats and coconut flour to combine – it should all stick together.
Tip half into a 15cm loose-bottomed round tin and press down with your fingers to cover the base. Set aside.
Place the frozen banana chunks into your Ninja Kitchen Auto IQ blender along with ½ of the solid coconut cream scraped from the top of the can, vanilla and maple syrup and blend well until quite thick and completely smooth.
Spoon this over the base and spread out evenly. Freeze for at least 1 hour until firm.
Now spread over the jam to cover, then sprinkle over the remaining oat and peanut butter mixture gently push down. Return to the freezer for at least 2 hours.
When ready to serve, remove from the freezer, push out and place on a serving board. Slice into portions then enjoy straight away!
Keep any remaining cheesecake in the freezer for up to 2 weeks.