PB & J Cheesecake

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Classic childhood PB & J just got sophisticated and turned into a grownup cheesecake. Peanut butter and orange marmalade mingle in this oh, so easy to make dessert.

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  • 12
  • Easy
  • 20 mins
  • 40 mins
  • 45 mins
  • Average budget

Ingredients

  • For the Pan
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut flour
  • For the Crust
  • 10 peanut butter sandwich cookies
  • 2 tablespoons expeller pressed coconut oil
  • 1 tablespoon sweet orange maramalade
  • For the Filling
  • 2 (eight-ounce) packages of mascarpone cheese
  • ¾ cup creamy peanut butter
  • ¼ cup superfine sugar
  • 3 ½ tablespoons sweet orange marmalade
  • Zest of 1 orange
  • ¾ teaspoon orange extract
  • 3 large eggs
  • ¼ cup extra thick coconut cream

Preparation

Step 1

Preheat an oven to 325 degrees. Coat a 9" round springform tart pan with coconut oil and coconut flour. Place on a parchment lined jelly roll pan.

Step 2

Pulse the peanut butter sandwich cookies, coconut oil and marmalade for 25 seconds in a food processor. Scrape the bowl. Pulse again for another 10 seconds. Press the crust into the prepared tart pan.

Step 3

Clean and dry the food processor. Whip up the mascarpone and peanut butter for 25 seconds. Scrape the bowl. Pulse for another 10 seconds.

Step 4

Add the sugar, marmalade, orange zest and extract. Pulse for 25 seconds.

Step 5

Pour the eggs in one at a time. Scrape the bowl.

Step 6

Add in the coconut cream. Pulse until well combined. Pour the filling on top of the crust in the tart pan.

Step 7

Bake for 40 minutes. Turn off heat. Prop open the oven door with the handle of a wooden spoon. After 45 minutes, remove the cheesecake from the oven.

Step 8

Garnish with peanut butter filled dark chocolates. Enjoy!

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Very important : Place the springform tart pan on a parchment paper lined jelly roll pan. The coconut oil does leak while baking.

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