Imagine diving your spoon into a creamy, dreamy dessert that's not only incredibly delicious but also completely guilt-free and vegan-friendly. These No Bake Vegan Berry Cheesecake Jars are about to revolutionize your dessert game, offering a stunning blend of rich, smooth cashew cream and vibrant berry swirls that look as amazing as they taste. Perfect for health-conscious foodies, dessert lovers, and anyone seeking a show-stopping treat that takes just 20 minutes to prepare!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cashews, soaked
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup mixed berries
- 1 cup almond flour
- 2 tbsp coconut oil, melted
Instructions
- Begin by soaking raw cashews in hot water for at least 2 hours or overnight to ensure they're soft and blend smoothly.
- Drain and rinse the soaked cashews thoroughly under cold water.
- For the crust, mix almond flour with melted coconut oil in a bowl until it forms a crumbly, slightly sticky texture.
- Distribute the almond flour crust mixture evenly into the bottom of 4 clean glass jars, pressing firmly to create a compact base layer.
- In a high-speed blender, combine the softened cashews, coconut cream, maple syrup, and vanilla extract. Blend until completely smooth and creamy, scraping down sides as needed.
- Gently wash and pat dry the mixed berries, setting aside a few for garnish.
- Puree half of the mixed berries in the blender until smooth.
- Pour the cashew cream mixture over the almond flour crust in each jar, filling about 2/3 of the way.
- Swirl the berry puree on top of the cashew cream layer, creating a marbled effect using a small knife or toothpick.
- Refrigerate the jars for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, top with reserved fresh berries and optionally sprinkle with additional almond flour crumbs.
- Serve chilled and enjoy within 3-4 days when stored in the refrigerator.
Tips
- Cashew Soaking Secret: For the smoothest, creamiest texture, soak cashews in hot water for at least 2 hours or overnight. The longer they soak, the more easily they'll blend.
- Blending Brilliance: Use a high-speed blender and blend the cashew mixture until completely smooth, stopping to scrape down the sides to ensure no lumps remain.
- Crust Consistency: When mixing the almond flour and coconut oil, aim for a slightly sticky, compact texture that will hold together when pressed.
- Swirl Technique: For a beautiful marbled effect, add berry puree in small dollops and use a toothpick or knife to create gentle swirling patterns.
- Chill Factor: Allow at least 4 hours of refrigeration to ensure the cheesecake sets properly and develops its ideal creamy texture.
- Storage Tip: These jars will keep fresh in the refrigerator for 3-4 days, making them perfect for make-ahead desserts or meal prep.
- Garnish Gracefully: Save a few fresh berries for topping to add a pop of color and fresh flavor just before serving.
Nutrition Facts
Calories: 471kcal
Carbohydrates: 33g
Protein: 11g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 0mg
