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Vegan Strawberry Cheesecake Jars

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

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

Ingredients

For the Crust:
  • 2 cups raw almonds
  • 6 large Medjool dates pitted
  • 5 tablespoons coconut oil melted or softened
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
For the Cheesecake Filling:
  • 3 cups raw cashews soaked 3 hours
  • 2/3 cup full-fat canned coconut milk
  • 1/3 cup fresh lemon juice
  • 1/2 cup pure maple syrup *
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
For the Strawberry Jam Swirl:
  • 2 cups fresh strawberries chopped
  • 2 Tbsp lemon juice
  • 3 Tbsp pure maple syrup
  • 1 1/2 Tbsp chia seeds

Instructions

Prepare the Crust:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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:
  1. 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.
  2. 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

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

Nutrition Facts

Serving: 1cheesecake

Amount Per Serving

Calories 439

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.