Desserts

Vegan Cheesecake Jars

Vegan Cheesecake Jars are a super easy no bake dessert that doesn’t involve any cream cheese or sour cream. My version get's that unique cheesecake flavor from soaked, then blended cashews with a touch of lemon for tanginess. It's layered with strawberries, vegan graham crackers and is a great summer dessert.

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two vegan cheesecake jars on a counter, topped with strawberries and graham crackers.

Why You’ll Love This Recipe

Vegan Cheesecake Jars taste just like your standard vegan cheesecake but is made with cashews! I was amazed by the taste, texture and how well they kept in the fridge.

  • All of the beauty of cheesecake — without the dairy: I make these vegan cheesecakes in small glass mason jars instead of a springform pan — making them perfectly sized for individual portions.
  • Creamy and sweet: Blended then soaked cashews create a lovely taste and texture. Adding in a bit of lemon juice gives these cheesecakes that tangy flavor without the cream cheese.
  • Naturally High protein: Cashews are naturally packed with protein. That means these cheesecake jars will satisfy your sweet tooth, and fill you up without weighing you down.
  • Super easy no bake dessert: No need to even go near your oven to make these guys. Just assemble and enjoy.

Ingredients and Substitutions

These are the main ingredients and substitutions for Vegan Cheesecake Jars. Scroll down to the recipe card for a full list of ingredients and instructions.

Raw Cashews: Naturally packed with protein and relatively neutral-tasting. Once the cashews are soaked, then blended you get this amazingly creamy and thick texture.

Coconut Condensed Milk: Made from coconuts and sweetened with sugar. Adding in coconut condensed milk adds not only to the texture of these cheesecake jars, but makes them relatively low sugar as well.

Coconut Cream: Different from coconut milk. Coconut milk has a thinner consistency, while coconut cream has a much thicker and creamier consistency. This is because coconut cream has a higher ratio of coconut flesh to water.

Lemon Juice: Since we aren’t using any cream cheese, sour cream or cottage cheese in this recipe, we will add in a touch of lemon juice to add that tangy flavor that cheesecake has.

Vanilla Extract: Necessary for any sweet treat, vanilla extract adds tons of flavor. You can also use vanilla bean paste for an even more powerful flavor.

Vegan Graham Crackers: Crushed vegan graham crackers or any other vegan cookie will work and act as the “crust” and base of this recipe.

all the ingredients you need to make these cheesecake jars in individual containers.

How to Make Vegan Cheesecake Jars

Make the cheesecake layer

Soak the raw cashews in boiling water for 10 minutes. Drain, and add soaked cashews to a food processor or blender with the coconut condensed milk, coconut cream, vanilla extract and lemon juice. Blend until smooth and creamy.

Chill Cheesecake Filling

Transfer the cheesecake filling from the blender to a bowl, cover and refrigerate for 1 hour or until completely chilled.

Crush the crackers for the crust

Place the crackers of your choice in a Ziploc bag and crust until they become very fine. 

Assemble the no bake cheesecake cups

Add the crust to the bottom of each small mason jar, top with the cheesecake mixture, diced strawberries, more cheesecake, more strawberries and finish it off with a sprinkle of more crushed graham crackers. Enjoy!

Tips and Tricks

  • Don’t skip soaking the cashews: Soaking the cashews makes them super soft, which in turns makes them easier to blend.
  • Adjust the sweetness to your preference: I think the coconut condensed milk is plenty sweet. But after you are done making the cheesecake filling, give it a taste and adjust the flavor as needed. You can add in more coconut condensed milk or a touch of maple syrup instead.
  • Add on your favorite toppings: Feel free to get creative here and add on different fruits for the toppings! Blackberries, blueberries, raspberries, mango, banana, etc!

How to Serve and Store No Bake Cheesecake Cups

Serve your cheesecake cups as soon as the cheesecake filling has chilled. Assemble and enjoy immediately.

I usually only make as many as I need — they come together so easily and quickly that it’s a no-brainer for me. If you do have leftovers, store them covered in the fridge. They’ll keep for about 2-3 days, but keep in mind the crust layer may start to soften over time.

two cheesecake jars on the counter that are topped with strawberries, crushed graham crackers.

Taste and Texture

These Vegan Cheesecake Jars taste like a lighter version of your classic no bake cheesecake. The taste and texture is so similar to actual cheesecake, that your friends and family will have a hard time believing that there isn’t any dairy in it!

The texture is creamy, thick and scoop-able. Very similar to a mousse cup or your classic pudding.

Frequently Asked Questions

Can I substitute the cashews for something else?

Cashews are the key ingredient in my vegan cheesecake jars, but you could try using a blend of plant-based yogurt and plant-based cream cheese instead. The texture won’t be exactly the same, but it’s the best substitute I can think of!

Do I have to use mason jars?

I like using mason jars for my cheesecake cups as I always have a bunch on hand! If you don’t, any small container will work well, just make sure it has an airtight lid to keep these babies nice and fresh!

Can I use a different sweetener besides coconut condensed milk?

Yes! If you don’t like coconut condensed milk or don’t have any at home, you can use maple syrup, agave nectar, or your favorite plant-based sweetener. Even granulated or powdered sugar would work — it all depends on your preferences.

Other Recipes You May Like:

If you make these plant-based Cheesecake Cups, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

Vegan Cheesecake Jars

Vegan Cheesecake Jars are a super easy no bake dessert that doesn’t involve any cream cheese or sour cream. My version get's that unique cheesecake flavor from soaked, then blended cashews with a touch of lemon for tanginess. It's layered with strawberries, vegan graham crackers and is a great summer dessert.
Pin Recipe
PREP TIME:
1 hour
COOK TIME:
10 minutes
TOTAL TIME:
1 hour, 10 minutes
Author - Hannah

Ingredients

  • 1½ cups raw cashews (soaked in boiling water for 10 minutes)
  • ½ cup coconut cream (from a can, thick part only)
  • 1/4 cup coconut condensed milk
  • 2 Tbsp lemon juice, adjust to taste
  • 1 tsp vanilla extract
  • 1 cup crushed graham crackers
  • 1 cup diced strawberries

SCALE:

1X

YIELDS:

3 mason jars, 6 servings

Directions

  1. Soak the raw cashews in boiling water for 10 minutes.
  2. Drain, and add soaked cashews to a food processor or blender with the coconut condensed milk, coconut cream, vanilla extract and lemon juice. Blend until smooth and creamy.
  3. Transfer the cheesecake filling from the blender to a bowl, cover and refrigerate for 1 hour or until completely chilled.
  4. Place the vegan graham crackers in a Ziploc bag and crush them down until they become very fine.
  5. Add the crust to the bottom of each small mason jar, top with the cheesecake mixture, diced strawberries, more cheesecake, more strawberries and finish it off with a sprinkle of more crushed graham crackers.
  6. Enjoy chilled!

Notes

  • Don't skip soaking the cashews.
  • Adjust the sweetness to your preference! Taste the cheesecake after blending and add in more sweetener if desired.
  • Add on your favorite toppings: Feel free to get creative here and add on different fruits for the toppings! Blackberries, blueberries, raspberries, mango, banana, etc!

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