Vegan Strawberry Cheesecake Jars

Name: Vegan Strawberry Cheesecake Jars
Prep time: 30 min
Total time: 4 h 30 min
Yield: 1 cheesecake
Ingredients: 2 cups almond; 6 date; 5 tablespoons coconut oil; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3 cups cashew nuts; 2/3 cup coconut milk; 1/3 cup lemon juice; 1/2 cup pure maple syrup; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 cups strawberry; 2 Tbsp lemon juice; 3 Tbsp pure maple syrup; 1 1/2 Tbsp chia seeds

User Reviews

4.5

12 reviews

Excellent

Prep Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings
1 cheesecake
Calories
439 kcal
Course
Dessert
Cuisine
American

Vegan Strawberry Cheesecake Jars

Tyler Espinosa

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Amazingly creamy dairy-free cheesecake with the most delectable strawberry swirl is an amazing no-bake dessert that is easy to make!

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Ingredients

Servings

For the Crust:

2 cups almond raw
6 date pitted, large, Medjool
5 tablespoons coconut oil melted or softened
1/2 teaspoon ground cinnamon
1/4 teaspoon salt sea salt

For the Cheesecake Filling:

3 cups cashew nuts soaked 3 hours, raw
2/3 cup coconut milk full-fat, canned
1/3 cup lemon juice fresh
1/2 cup pure maple syrup *
1/4 teaspoon salt sea salt
1 teaspoon vanilla extract pure

For the Strawberry Jam Swirl:

2 cups strawberry chopped, fresh
2 Tbsp lemon juice
3 Tbsp pure maple syrup
1 1/2 Tbsp chia seeds

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Instructions

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Prepare the Crust:

Add the ingredients for the crust to a food processor and process until a thick dough has formed - you may need to stop the food processor several times to scrape the sides.

Prepare the Strawberry Chia Seed Jam:

Add all ingredients for the strawberry jam swirl except for the chia seeds to a saucepan. Cover and bring to a full boil. Cook, stirring occasionally, until strawberries begin to soften, about 5 minutes. Reduce the heat and mash the strawberries using a fork or potato masher. Cover and continue cooking until thick, about 15 minutes. Add the chia seeds, stir well and allow strawberry mixture to cool to room temperature. Refrigerate in a sealed container at least 1 hour before using.

Prepare the Cheesecake Filling:

Soak the cashews for 3 to 8 hours in water. Drain, rinse, and add to a high-powered blender. Add the remaining ingredients for the filling to the blender and blend until completely smooth - this will take 1 to 3 minutes of blending.

Assemble the Strawberry Cheesecake:

Line a spring form pie pan with parchment paper. Press the crust mixture firmly into the bottom of the pan, creating a tight, even layer. Pour in the cheesecake filling. Spoon the strawberry mixture into each jar and give it a swirl.
Place the pie in the freezer and freeze 2 hours or until completely set up. When ready to serve, thaw the cheesecake 8 to 10 minutes. Slice and serve! Note: You can also refrigerate the cheesecake jars, but they won't set up as much as if you freeze them.

Notes

*You can also use honey if you aren't vegan. Honey gives the cheesecake a nice tang, which makes it taste even more like regular cheesecake than the pure maple syrup version!

Nutrition Information

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Serving 1of 12 Calories 439kcal (22%) Carbohydrates 33g (11%) Protein 11g (22%) Fat 30g (46%) Saturated Fat 6g (30%) Polyunsaturated Fat 12g (71%) Fiber 5g (20%) Sugar 24g (48%)