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.
Servings 3 mason jars, 6 servings
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
Instructions
- 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.
- Transfer the cheesecake filling from the blender to a bowl, cover and refrigerate for 1 hour or until completely chilled.
- Place the vegan graham crackers in a Ziploc bag and crush them down until they become very fine.
- 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 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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