No-Bake Vegan Strawberry Cheesecake in a Jar
This No-Bake Vegan Strawberry Cheesecake in a Jar is perfect for a summer party! Your guests will be impressed! From the crumbly graham cracker crust layer, to the heavenly cheesecake and the endless topping options, this recipe is a real treat for your taste buds!
For the cheesecake:
- 2 cups raw cashews soaked*
- 1 cup coconut cream**
- 1/4 cup maple syrup
- 1 1/2 cups frozen strawberries
- 2 large lemons juiced
For the crust:
- 24 Graham crackers crushed
- 3 tbsp maple syrup
Blend the soaked cashews, coconut cream, frozen strawberries, maple syrup, and lemon juice together for a couple minutes, until very smooth and creamy. Place the mixture in the freezer for 30 minutes.
In a small bowl, mix together the graham cracker crumbs and the maple syrup to form the crust.
Add a few tablespoons of the crust at the bottom of each jar, then add the cheesecake filling once chilled. If desired, add some sour cherry jam or fresh fruits. Add another crust layer, followed by the cheesecake filling and finally more jam or fruits.
*Soak the cashews for at least 5 hours or overnight. If you are pressed for time, cover the cashews with boiling water and let them sit for at least 30 minutes.
**If you don’t have canned coconut cream, you can use canned full-fat coconut milk instead. Store it in the fridge overnight. Once cool, the cream will rise to the top and you will be able to scrape it out and use it for this recipe. A 403 ml can should give you about 1 cup of coconut cream.
You can find my Sour Cherry Jam recipe here!