Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
Filling:
1 cup JUSTIN’S® Honey Peanut Butter
8 ounces Vegan Cream Cheese
4 ounces Coconut Whipped Topping
Crust:
½ cup JUSTIN’S® Honey Peanut Butter
4 JUSTIN’S® White Chocolate Peanut Butter Cups, chopped
½ cup Maple Syrup
1 cup Oat Flour
1. In a large bowl, beat together the cream cheese, JUSTIN’S® Honey Peanut Butter, and whipped topping. Set aside.
2. In the bowl of a food processor, combine the JUSTIN’S® Honey Peanut Butter, maple syrup, and oat flour. Process until mixture forms a dough-like consistency.
3. Press the crust into the bottom and sides of four small tart pans
4. Spread the peanut butter cheesecake filling over the crust and top with chopped peanut butter cups.
5. Chill for at least one hour and keep refrigerated until ready to serve.
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.
Filling:
1 cup JUSTIN’S® Honey Peanut Butter
8 ounces Vegan Cream Cheese
4 ounces Coconut Whipped Topping
Crust:
½ cup JUSTIN’S® Honey Peanut Butter
4 JUSTIN’S® White Chocolate Peanut Butter Cups, chopped
½ cup Maple Syrup
1 cup Oat Flour
1. In a large bowl, beat together the cream cheese, JUSTIN’S® Honey Peanut Butter, and whipped topping. Set aside.
2. In the bowl of a food processor, combine the JUSTIN’S® Honey Peanut Butter, maple syrup, and oat flour. Process until mixture forms a dough-like consistency.
3. Press the crust into the bottom and sides of four small tart pans
4. Spread the peanut butter cheesecake filling over the crust and top with chopped peanut butter cups.
5. Chill for at least one hour and keep refrigerated until ready to serve.
Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
