Anti-inflammatory/ Desserts/ Vegan

Vegan No Bake Cheesecake In a Jar

two jars with layered cookie crumbs, raspberries vegan cheesecake and blueberries
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Hey there my friend,

This is a variation on my non-vegan No Bake Cheesecake in a Jar.  If you have not made cashew cream before, here is your chance! And as you can see I had 4th of July on my mind.  Do you want to save this for later?  Click on the pin bar and save it to Pinterest!

What does cashew cream taste like?

  • It is creamy
  • there is a hint of coconut from the bit of coconut cream that helps to keep it thick,
  • a hint of lemon to keep the color fresh and the flavor bright,
two jars with layered vegan cheesecakes with blueberries on top.

Vegan No Bake Cheesecake in a Jar

  • there is a dash -get it a dash like dash of wisdom:) of vanilla
  • and a hint of sweetener.

You do need to soak the cashews, it is best to soak them for 10-12 hours.   I find pouring boiling water over them, let it soak for at least a few hours, overnight is best.  Because you cannot puree a tiny bit of cashews, you will have extra cashew cream after making these two cheesecakes, or you can double up on the berries and make four cheesecakes.

single blender cup with cashew cream in it.

Just pureed cashew cream

And of course, you don’t have to use berries, other fruit works just marvelous.  Such as: tropical theme with mango slices and shaved coconut or sautéed pears and ginger… the list goes on! Did I get your creative juices started?

If you have a high speed blender the cashew cream will come out smoother.  But even with a high speed blender, you may still see a bit of graininess.

cashew cream in a small jar

cashew cream ready for layered cheesecakes- all chilled!

This is normal, the graininess is soft, so it isn’t like you are having hard bits when you eat it.   Once you puree the cream, if it seems too soft, put it in the refrigerator for 30 minutes to 1 hour to firm up the coconut cream.

Want a faster vegan cheesecake?  Sure! Use vegan cream cheese and non dairy milk, you will need to use hand mixer to blend it quickly and you’re ready to layer the dessert!

2 jars with layed raspberries, blueberries, cream and cookie crumbs

No Bake Vegan Cream Cheesecake in a Jar

Graham cracker crumbs are vegan or purchase other vegan crunchy cookies  and crush them coarsely.   There you have it you are almost ready to dig into to your fabulous Vegan No Bake Cheesecake in a Jar!

Oh, your wondering what kind of cute jars I am using?  These are Weck canning jars, they are 7.4 ounces/ 219 ml in size just perfect for this dessert or you could use another style of jar that is around 8 ounces.

Love to hear the variations you create, please post a pic in the comments ok?

Enjoy!

Vegan No Bake Cheesecake in a Jar

Vegan no bake cheesecake in a jar using cashew cream that is perfect for 4th of July or camping. 

Course Dessert
Cuisine American
Keyword vegan 4th of july dessert recipe, vegan dessert in a jar recipe
Prep Time 15 minutes
Servings 2

Ingredients

  • 3/4 cup taw cashews
  • 3 tablespoons heavy coconut cream (canned thick portion only)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (approximately 1 lemon
  • 3 tablespoons cassava syrup or sugar or agave nectar
  • 1/2 cup coarsely crushed graham crackers or other cookie
  • 1/2 cup organic raspberries+ 2 two extra berries for garnish
  • 2/3 cup organic blueberries
  • 1-1/2 teaspoons berry jam or cassava syrup or maple syrup 1/4 tsp water- use this to thin jam if using jam

Instructions

  1. Cover raw cashews with water, soak overnight, to speed up faster, soak in hot/boiling water for several hours.   Drain and rinse the cashews. 

  2. Add presoaked, drained cashews to high speed blender along with coconut cream, vanilla extract, lemon juice and sweetener.  Blend on high until smooth.  If needed can add one tablespoon of water.   If you are going to pipe the cashew cream into the jars, refrigerate the cream for 30 minutes to 1 hour first to make it firmer.

Assembly of Layered Cheesecakes

  1. Put 2 tablespoons each of crushed cookies in the bottom of each 8 ounce jar. 

    2 Weck tulip jars with cookie crumbs and raspberries in the jars.
  2. Divide raspberries evenly between each jar- set 2 raspberries aside for garnish. Press the berries into the jars gently with a fork.

    Raspberries being pressed into a small glass jar with a fork.
  3. Reserve 1 teaspoon of cream mixture for garnish. Put 1/4 cup or more each cheesecake mixture into each jar either by using a piping bag or spooning it in.  

  4. Sprinkle the rest of the cookie crumbs in each jar evenly on top of cheesecake layer.

  5. Toss the blueberries with the thinned jam or other sweetener.

    Divide the glistening berries evenly over 2nd cookie crumb layer. 

    two jars with layered cookie crumbs, raspberries vegan cheesecake and blueberries
  6. Optional -Using star tip pipe cheesecake cream into each garnish raspberries. Enjoy!

    two jars with layered vegan cheesecakes with blueberries on top.

Recipe Notes

Other Vegan Option:

Instead of Cashew cream

Put 1/2 cup (4 ounces) vegan cream cheese + 2 tablespoons non-dairy milk, sweetener above, vanilla extract,(Omit the lemon juice) into a medium bowl, blend with hand mixer until smooth.  Follow rest of recipe - Use piping bag or spoon into jars, etc.   Enjoy!

 

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Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.

Gluten-Free, AIP and Paleo Options

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