You will be forever obsessed with these No-Bake Vegan Strawberry Cheesecakes in a jar. From the crumbly graham cracker crust layer, to the super creamy and luscious strawberry cheesecake, to the endless topping options – this recipe will leave your tastebuds so happy!
Oh, summertime! I look forward to it all winter, and then when it gets here, I’m begging for cooler temperatures. Tell me I’m not the only one! When we have friends over for a BBQ during the late summer months, we usually forgo dessert because it can be such a hassle. Using an oven is the quickest way to turn your house in your own personal sauna, especially when guests will be opening and closing the door all afternoon. Whew! Making a cake or a pie just isn’t in the cards.
These No-Bake Vegan Strawberry Cheesecakes in a jar are the perfect solution! Guests can enjoy a cold, tasty treat and you can easily make these ahead of time. Which means you can sit back and enjoy one, as well! These cheesecake jars are also vegan, making them friendly to anyone who has a dairy intolerance or is enjoying a plant-based diet. Trust me though – even those who aren’t vegan will LOVE these! So creamy, so delicious, and so full of flavor.
The ingredients for the cheesecake filling are simple: raw cashews, coconut cream in a can (found in the Asian section), freeze-dried strawberries (you can also use fresh if that’s your preference), maple syrup, and lemon juice! You will just need a blender to blend all these ingredients together into a smooth consistency. We’ll be making an easy graham cracker crumble for the crust. If you’re vegan, be sure to read the back of the box as some graham crackers contain honey. My local grocery store’s house brand had graham crackers with no animal products. If you can’t find vegan ones, try a simple vanilla cookie or wafer.
No-Bake Vegan Strawberry Cheesecakes in a Jar
The toppings for these No-Bake Vegan Strawberry Cheesecakes in a Jar are where you can have fun! I love topping mine with fresh chopped strawberries and homemade whipped coconut cream. You could even add chocolate chips or a chocolate drizzle. Party idea: fill bowls with various toppings and create a “build your own mini cheesecake” bar!
Make these No-Bake Vegan Strawberry Cheesecakes for a baby shower, a birthday party, a girl’s night, or even a holiday. Your guests will be so impressed. Not feeling social? Halve the recipe and make a few for yourself just because you can! No shame! I recommend using 1/5 liter Weck jars or half pint mason jars for these cheesecakes – they’re the perfect size! This recipe makes around 10 jars, if using about 1/3 cup of filling per jar.
These No-Bake Vegan Strawberry Cheesecakes in a Jar are perfect for a summer party! Your guests will be super impressed.
- 2 cups raw cashews, soaked in water ahead of time (see the Home Chef Tip below) and drained
- 1 cup canned coconut cream*
- 1 1/2 cups freeze dried strawberries
- 1/4 cup maple syrup
- 2 large lemons, juiced
- 1 cup graham cracker crumbs (about 6 graham crackers crushed up)
- 3 tbsp maple syrup
- Chopped strawberries
- Whipped cream
- Chocolate chips
- Blend the soaked cashews, coconut cream, freeze-dried strawberries, 1/4 cup maple syrup, and lemon juice together until super smooth and creamy. This might take a couple minutes.
- In a bowl, mix together the graham cracker crumbs and 3 tbsp maple syrup. Add 2-3 tablespoons to the bottom of each jar.
- Add about a 1/3 cup of cheesecake filling on top of the crust. To make super neat jars, squeeze the filling in with a piping bag.
- Store in fridge for at least 30 minutes or up to a day.
- Top with preferred toppings and serve with a spoon.
Home Chef Tip: Cashews are a great ingredient to make all kinds of non-dairy recipes, like vegan sour cream or cream cheese, and of course cheesecake! The key is to soak them. If you have a high-powered blender, you can get away with soaking them for only a couple hours. If you don’t, I’d recommend soaking them for at least 5 hours or overnight. In a time crunch? Boil water and pour over the cashews. Let sit for at least 30 minutes.
*If you cannot find canned coconut cream, canned full-fat coconut milk will do just fine. Simply store in the fridge ahead of time. When cool, the cream will rise to the top and you can easily scrape it out for this recipe.
We hope you love these No-Bake Vegan Strawberry Cheesecakes in a jar from SoFabFood Contributor, Karissa from Karissa’s Vegan Kitchen, as much as we do. If you like this recipe, be sure to stop by our Dessert Section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and be sure to like us on Facebook and follow us on Pinterest for daily recipe inspiration. Enjoy!