These fun single serve no-bake cheesecake jars are made with real food ingredients and are completely dairy and soy free! They’re perfect to make ahead of time for an easy and delicious healthy dessert you can grab anytime. Kid friendly, paleo, vegan, and easy to make.
When I first discovered how to make vegan cheesecake with cashews and coconut cream, I was FLOORED by how it tastes so much like actual cheesecake.
My family still can’t believe there’s no dairy in the cheesecakes I make whenever I come up with a new recipe. Cashew cheesecake is completely legit!
And today, we’re making it super fun in these cute little single serve cheesecake jars. They’re layered with a faux graham cracker crust, a sweet creamy vanilla cheesecake filling, and an easy homemade raspberry topping.
Since we’re making them in jars, they’re perfect to prepare ahead of time and store in the fridge for whenever you want a treat!
What You Need to Make Vegan Cheesecake Jars
I separated the ingredients for the three layers so the recipe is easy to follow. Here’s everything you’ll need to make the cheesecake jars:
Raspberry Topping:
- raspberries, fresh or frozen
- tapioca starch
- water
- coconut sugar or maple sugar
Crumb Crust:
- walnuts or pecans
- blanched almond flour
- coconut sugar or maple sugar
- cinnamon
- fine sea salt
- refined coconut oil, melted
Cheesecake Layer:
- raw cashews
- refined coconut oil, solid
- coconut cream, chilled
- pure maple syrup
- fresh lemon juice
- pure vanilla extract
- fine sea salt
How to Make Paleo + Vegan No Bake Cheesecake Jars
Begin with the raspberry sauce. This can be prepared a day in advance of making the cheesecake jars. Whisk the tapioca and water together until dissolved. Place the raspberries, sugar, and tapioca mixture into a small saucepan over medium heat.
Stir the mixture as it cooks. Bring it to a simmer and allow to simmer for 7-8 minutes, stirring constantly. Remove from the heat and allow to cool – it will thicken as it cools. You can chill it in the refrigerator or freezer to speed up the cooling time.
For the crumb crust, pulse the nuts, almond flour, sugar, cinnamon and salt in a small food processor a few times to form “graham cracker crumbs”. Stir in the coconut oil to form a mixture that resembles an unbaked crumb topping.
Next it the cheesecake layer. Place all ingredients in a high speed blender (I used a Vitamix) and blend until smooth and creamy. This will take anywhere from 1-4 minutes depending on your blender. Chill this mixture in the refrigerator for at least an hour to thicken.
Once the sauce and cheesecake layer have chilled, it’s time to assemble the jars.
I used 8 6 oz jars but you can use 4 oz for more reasonable servings. Just adjust the measurements a bit so everything fits well.
Spoon about 1 1/2 – 2 Tbsp of the crumbs into the bottom of each jar. Follow with about 1/4 cup of the cheesecake layer, then top with as much of the raspberry sauce as you’d like.
How to Store No Bake Cheesecake Jars
You can serve the cheesecake right away, but it’s also perfect to store for later since they’re already in jars!
Cover each jar with a fitted lid, and store them in the refrigerator until ready to serve or for up to about 5-7 days maximum.
The cheesecake layer will thicken more when it’s chilled in the fridge, resulting in a super creamy thick cheesecake experience! These are just TOO good my friends!
Have I sold you yet? I hope so, because I can’t wait for you to try these healthy(er) paleo and vegan cheesecake jars!
They’ve become a family favorite and I hope you enjoy them as much as we do. Let’s go – it’s time to no-bake!
No Bake Cheesecake Jars {Paleo, Vegan}
No Bake Cheesecake Jars {Paleo, Vegan}
Ingredients
Raspberry Topping:
- 12 oz raspberries fresh or frozen
- 1 Tbsp tapioca starch
- 2 tbsp water
- 1/3 cup coconut sugar or maple sugar
Crumb Crust:
- 3/4 cup walnuts or pecans
- 1/2 cup blanched almond flour
- 3 Tbsp coconut sugar or maple sugar
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 3 tbsp refined coconut oil melted
Cheesecake Layer:
- 2 cups raw cashews soaked for at least 2 hours in warm water, and drained
- 1/4 cup refined coconut oil solid
- 1 cup coconut cream chilled
- 1/2 cup pure maple syrup
- 2 Tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
Raspberry Topping {Sauce}:
-
Begin with the raspberry sauce. This can be prepared a day in advance of making the cheesecake jars. Whisk the tapioca and water together until dissolved. Place the raspberries, sugar, and tapioca mixture into a small saucepan over medium heat.
-
Stir the mixture as it cooks. Bring it to a simmer and allow to simmer for 7-8 minutes, stirring constantly. Remove from the heat and allow to cool - it will thicken as it cools. You can chill it in the refrigerator or freezer to speed up the cooling time.
Crumb Crust:
-
In a small food processor, pulse the nuts, almond flour, sugar, cinnamon and salt a few time to form “graham cracker crumbs”. Stir in the coconut oil to form a mixture that resembles an unbaked crumb topping.
Cheesecake Layer:
-
Place all ingredients in a high speed blender (I used a Vitamix) and blend until smooth and creamy. This will take anywhere from 1-4 minutes depending on your blender. Scrape down the sides and continue to blend to make sure all the cashews are blended into the mixture. Chill this mixture in the refrigerator for at least an hour to thicken.
Assemble the Jars:
-
Once the sauce and cheesecake layer have chilled, it’s time to assemble the jars.
-
I used 8 6 oz jars* but you can use a different size, just adjust the measurements a bit to fit.
-
Spoon about 1 1/2 - 2 Tbsp of the crumbs into the bottom of each jar. Follow with about 1/4 cup of the cheesecake layer, then top with as much of the raspberry sauce as you’d like - you’ll have some leftover most likely.
-
You can either serve these right away, or cover the jars with fitted lids and refrigerate for up to about 5 days. Enjoy!
Recipe Notes
*I used 6 oz jars for the photos which makes 8 very large servings. You can use 4 oz jars to make about 12 servings.
Nutrition
Shop Products and Ingredients:
Want More Vegan Dessert Recipes? Try One of These!
Chocolate Chip Cookie Vanilla Cheesecake
Espresso Chocolate Chip Cheesecake
Creamy Lemon Bars with Cookie Crust
Best Chewy Chocolate Chip Cookies
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Could i use dates instead of maple syrup in the cheesecake filling? I dont have syrup or honey. Just dates and brown sugar
Made this today, it was delicious and just what I needed after dinner. My kids liked it as well.
Is there a way to make this without cashews? I’m highly allergic.
Hey… question for you. I live in Germany and can’t really find coconut cream here. Can I use coconut milk chilled?
This recipe looks delicious! Thanks for sharing your amazing recipes with us!
My guess would be yes. Chill it and use the fatty, white portion at the top.
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Made this today. Sooo good! And I love that the recipe really made a large amount! Tastes just like cheese cake which is amazing to me!! I used strawberries instead of raspberries and I got 10 250 ml jars so plenty to share and last awhile! Well, maybe…thanks for all your recipes!!
I made this and used strawberry and rhubarb. It was delicious! I’m making the cheesecake filling again and turning this into a trifle.
Has anyone tried to freeze these for later??
I was wondering this as well.
Hi Michele
This is seriously so good. I made it last week and my husband cannot stop talking about it and asking me to make it again. I used strawberries as I didn’t have raspberries at the time. Is it possible to make this into a springform cheesecake? What would I do to the crumbs to make sure I can take it out in slices?
Thank you
Kimberly
Super yummy! I added a little fat free cream cheese because I’m not strict paleo.
I made this for my husband who loves cheesecake. I thought it would help get him through his 2 weeks of doing Paleo with me. I honestly thought it probably wouldn’t be good, because it’s dairy free cheesecake. But PRM has never let me down, so I gave it a try. It’s actually really good! My husband even said so! I used strawberries and put it in an 8×8 pan. The crust is soooo good.
Just made the cheesecake layer and had to stop there simply because my blender was not powerful enough to go any further lol. So it was a bit gritty. Nothing was wasted though because I decided to just use it as a coconut cashew butter! It is so yummy! I’ve been adding it to my chia seed puddings for a nice extra creaminess.
Made this with blueberries instead of raspberries. It was absolutely stellar. Thanks so much for your great recipes! Every one I’ve made has been perfect.
Is there a substitute for the coconut cream? I have a coconut allergy.
Delicious!
This was delicious! All my “people” enjoyed it, whether they were Paleo eaters or not. That’s a win in my book!
Can I make this with almond milk? We’re following a low-FODMAP diet.
Is there a sub for the coconut cream due to the coconut flavor. We can’t do dairy. I had read online that you can add baking soda to the coconut milk to help with the coconut flavor. Does that work?
Thanks!
I made this today and the flavor is incredible. I’m disappointed in the cheesecake layer. I soaked my cashews over night and it was a gritty and watery. I even tried to blend longer than four minutes (I have a ninja.) Any ideas how I messed up??? Also, it’s hard finding coconut milk with out the guar gum any recommendations would be appreciated!
DEEEE LICIOUS!!!!!!!!!
Really enjoyed these! I used 4 oz jars and thought they were the perfect size. (I made it exactly as written.) Thanks!!