Cashew Cream Cheesecake Jars
Creamy, tangy cashew-based cheesecake jars with a gluten-free cookie crust and dairy-free coconut cream filling that tastes like real cheesecake.
Ingredients
Crust
- gluten-free cookies crushed; brands like Simple Mills or Goodie Girl
- coconut oil melted; used to bind the crust in the food processor
Cashew Cream Filling
- raw cashews soaked overnight or boiled for speed
- coconut cream thick part from the top of a can of So Delicious coconut cream
- maple syrup or agave for a lighter taste
- lemon juice adds tang to the cheesecake filling
- vanilla extract
- Silk unsweetened yogurt optional; can replace some of the coconut cream if needed for a slightly lighter filling
- sunflower seeds optional budget swap for cashews; less creamy but works
- berries or fruit compote for topping the jars before serving
Instructions
- Blitz the gluten-free cookies with a tablespoon or so of melted coconut oil in a food processor until they form fine, sandy crumbs that hold together when pressed.
- Press the crust mixture firmly into the bottom of jars or silicone molds to form an even base, then chill while you make the filling.
- Blend the soaked or boiled raw cashews, coconut cream, maple syrup or agave, lemon juice, and vanilla in a high-speed blender until completely silky and smooth with no grainy bits.
- Pour the cashew cream filling over the chilled crust in the jars or molds. Chill for 3 to 4 hours, or freeze for about 30 minutes if you want them to set faster.
- Before serving, top each cheesecake jar with fresh berries or a swirl of fruit compote.
Notes
These cashew cream cheesecake jars are tested until silky and tangy, with a texture that feels like real cheesecake instead of a raw vegan impersonator. Blending soaked cashews with coconut cream and a little lemon juice gives the filling its tang, creaminess, and body so nobody misses the dairy. Rachel tip: if you run out of coconut cream, Silk unsweetened yogurt works beautifully with a bit less richness. Budget swap: sunflower seeds can be substituted for cashews for a more affordable version, though the result is slightly less creamy. Storage: the jars keep in the fridge for up to 5 days or in the freezer for up to a month.