I’m not sure if it sounds amazing or weird to you (or just normal) but last Sunday I did this peanut butter and jelly “cheese” cake for the first time. And it was accidentally with no sugar too because I used agave and even the biscuits I used in the crust had agave instead of sugar.
What I like more about this dessert is the fact that it’s really easy and quick to make it, so it’s very suitable for mothers with small babies
I pretty much followed the recipe of the other peanut butter “cheese” cake I’ve done before but I will post the recipe again with the changes:
Peanut butter and jelly “cheese” cake
(Use a 8″ or 9″ round springform pan)
2 cups vegan cracker crumbs
1/3 cup agave
1/4 cup vegan margarine
1/2 package extra-firm silken tofu
1 package vegan “cream cheese”
1/2 cup agave
1 cup peanut butter
1 tablespoon vanilla extract
Strawberry jelly to cover (I used organic jelly with no sugar added)
Preheat your oven to 175°C.
For the crust, stir together the graham cracker crumbs and the agave in a medium bowl. Melt the margarine and incorporate it into the mix, forming a crumbly mixture. Use your hands to press this mixture into the bottom of the springform pan. Make it further up in the sides to form a lip at the edge of the crust. Set aside.
For the filling, drain the tofu of any excess water and blend it in a food processor or blender until smooth. Add in the vegan “cream cheese” and blend it again. Add the peanut butter, agave and vanilla and blend it again for 2 or 3 minutes (or until it achieve a very smooth and homogeneous consistency). Add the mixture over the crust and spread it.
Bake it for 20 to 25 minutes.
When it’s cool, spread the jelly on top of it. Refrigerate the cake for at least 4 hours before serving. You can serve it with soy cream too.
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