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 shocked 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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Am I able to use something other than coconut/maple sugar? I have a ton of stress/anxiety rn in life so I’m trying to limit my added sugar. Would I be able to use maybe allulose or maybe even a little bit of honey instead? Or would that ruin the consistency of the crust?
This was flaming hot trash. I have never had something so bad. I will never make vegan food again. I tried making it for my friend who is vegan, but I had to dump it in the trash where it belonged. I mixed it in the food processor for four minutes, but it was just like grits and tasted absolutely awful. DO NOT RECOMMEND! The only thing good about this was the jam. The rest of it was trash.
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