• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Shop
  • About
  • Contact
  • My Cookbook
my new book!
Display Search Bar

The Paleo Running Momma

Run Fast, Eat Clean, Live Messy!

  • Browse Recipes
  • By Course
    • Appetizers & Snacks
    • Breakfast & Brunch
    • Dips, Dressings and Sauces
    • Lunch & Dinner
    • Sweet Treats
    • Veggies & Sides
  • By Dessert
    • Breads & Muffins
    • Brownies & Bars
    • Cakes & Cupcakes
    • Chocolate
    • Cookies
    • Crisps, Cobblers, & Crumbles
    • Fruit
    • No-Bake
    • Pies & Tarts
  • By Special Diets
    • Egg Free
    • No Added Sugar
    • Nut Free
    • Vegan
    • Whole30
  • By Ingredient
  • By Holiday/Season
    • Birthday
    • Christmas/Winter
    • Easter/Spring
    • Summer/BBQ
    • Thanksgiving/Fall
  • View the Full Recipe Index

5.20.20

No Bake Cheesecake Jars {Paleo, Vegan}

Sharing is caring!

Vegan Egg Free

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. 

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. #vegan #paleo #cheesecake #healthydessert

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!

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. #vegan #paleo #cheesecake #healthydessert

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}

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. #vegan #paleo #cheesecake #healthydessert

No Bake Cheesecake Jars {Paleo, Vegan}

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.
Author: Michele Rosen
Servings: 12 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.66 from 26 votes

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}:

  1. 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.
  2. 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:

  1. 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:

  1. 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:

  1. Once the sauce and cheesecake layer have chilled, it’s time to assemble the jars.
  2. I used 8 6 oz jars* but you can use a different size, just adjust the measurements a bit to fit.

  3. 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.
  4. 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

Calories: 403kcal
Carbohydrates: 30g
Protein: 7g
Fat: 31g
Saturated Fat: 15g
Sodium: 117mg
Potassium: 305mg
Fiber: 4g
Sugar: 16g
Vitamin A: 9IU
Vitamin C: 9mg
Calcium: 48mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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

Strawberry Cobbler

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Espresso Chocolate Chip Cheesecake {Paleo, Vegan}
  • Chocolate Chip Cheesecake Dip {Paleo & Vegan}
  • No-Bake Lemon Cheesecake {Paleo, Vegan}
Previous Post
Next Post

About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Ana says

    May 20, 2020 at 8:51 pm

    Could i use dates instead of maple syrup in the cheesecake filling? I dont have syrup or honey. Just dates and brown sugar

    Reply
  2. Rene says

    May 20, 2020 at 9:26 pm

    5 stars
    Made this today, it was delicious and just what I needed after dinner. My kids liked it as well.

    Reply
  3. Stevie says

    May 21, 2020 at 12:58 am

    Is there a way to make this without cashews? I’m highly allergic.

    Reply
  4. Elaine Lenhart says

    May 21, 2020 at 4:21 am

    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!

    Reply
    • Taylor Ficht says

      May 28, 2020 at 3:34 pm

      My guess would be yes. Chill it and use the fatty, white portion at the top.

      Reply
  5. Smech Chot says

    May 28, 2020 at 5:24 am

    I really love cooking but now I’m running out of time because of university issues. I found a good service which can help me to have more free time https://edubirdie.com/creative-writing-service I really need it as I feel like I’m about to go mad with all this homework !

    Reply
  6. Ilene says

    May 28, 2020 at 7:22 pm

    5 stars
    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!!

    Reply
  7. Erin Sands says

    June 27, 2020 at 1:16 pm

    I made this and used strawberry and rhubarb. It was delicious! I’m making the cheesecake filling again and turning this into a trifle.

    Reply
  8. Reilly OBrien says

    July 11, 2020 at 11:11 am

    Has anyone tried to freeze these for later??

    Reply
    • Rhonda says

      August 6, 2020 at 12:46 am

      I was wondering this as well.

      Reply
  9. Kimberly says

    July 18, 2020 at 7:37 am

    5 stars
    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

    Reply
  10. Sonia Reddout says

    August 19, 2020 at 8:54 pm

    5 stars
    Super yummy! I added a little fat free cream cheese because I’m not strict paleo.

    Reply
  11. Leslie says

    September 1, 2020 at 10:40 am

    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.

    Reply
  12. Chelsie says

    October 13, 2020 at 5:00 pm

    5 stars
    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.

    Reply
  13. Saskia says

    January 7, 2021 at 10:34 pm

    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.

    Reply
  14. Unique says

    March 24, 2021 at 5:46 pm

    Is there a substitute for the coconut cream? I have a coconut allergy.

    Reply
  15. Sara says

    March 31, 2021 at 1:47 pm

    5 stars
    Delicious!

    Reply

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

Read More

Free Recipes

Subscribe to email updates for new recipes delivered to your inbox!

Footer

Weeknight Ideas

M
Get the Recipe
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights.
T
Get the Recipe
Instant Pot BBQ Chicken {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!
W
Get the Recipe
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
The perfect no-fuss, one-pan paleo and Whole30 dinner.
TH
Get the Recipe
Crispy “Breaded” Paleo Chicken Cutlets {Whole30}
Quick, simple, and perfect to make ahead of time!
F
Get the Recipe
Loaded Taco Sweet Potato Sliders {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!

New Recipes

Delivered to your inbox!

Sign Me Up!
Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
Follow on Instagram
Back To Top
© 2021 The Paleo Running Momma
  • Contact
  • Privacy
  • Policies
Site Credits Designed by Melissa Rose Design. Developed by Once Coupled.
  • Facebook
  • Twitter
  • Pinterest