No Bake Cheesecake Jars with Raspberry Topping Recipe

Introduction

No Bake Cheesecake Jars are a delightful and simple dessert perfect for any occasion. Layers of creamy cashew cheesecake, a crunchy nut crust, and a vibrant raspberry topping come together effortlessly without the need for an oven.

Ingredients

• Raspberry Topping:
• 12 oz raspberries, fresh or frozen
• 1 Tbsp tapioca starch
• 2 tbsp water
• 1/3 cup coconut sugar or maple sugar
• Crumb Crust:
• 3/4 cup walnuts or pecans
• 1/2 cup blanched almond flour
• 3 Tbsp coconut sugar or maple sugar
• 1 tsp cinnamon
• 1/4 tsp fine sea salt
• 3 tbsp refined coconut oil, melted
• Cheesecake Layer:
• 2 cups raw cashews, soaked at least 2 hours in warm water and drained
• 1/4 cup refined coconut oil, solid
• 1 cup coconut cream, chilled
• 1/2 cup pure maple syrup
• 2 Tbsp fresh lemon juice
• 2 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Step 1: Prepare the raspberry topping by whisking tapioca starch and water until dissolved. In a small saucepan over medium heat, combine raspberries, sugar, and the tapioca mixture. Stir constantly and simmer for 7-8 minutes until thickened. Remove from heat and let cool, then refrigerate or freeze to speed cooling.
2. Step 2: Make the crumb crust by pulsing nuts, almond flour, sugar, cinnamon, and salt in a food processor until crumbly. Stir in melted coconut oil until the mixture resembles an unbaked crumb topping.
3. Step 3: For the cheesecake layer, blend all cheesecake ingredients in a high-speed blender until smooth and creamy, 1-4 minutes. Scrape sides as needed. Chill the mixture in the refrigerator for at least one hour to thicken.
4. Step 4: To assemble, spoon 1½ to 2 tablespoons of crumb crust into the bottom of each jar. Add about 1/4 cup of cheesecake layer on top, then finish with the raspberry sauce. Use about 8 jars of 6 oz size or adjust quantities for different jar sizes.
5. Step 5: Serve immediately or cover jars with lids and refrigerate for up to 5 days. Enjoy your no-bake cheesecake jars chilled!

Tips & Variations

• Soaking the cashews longer, even overnight, will yield an even creamier cheesecake texture.
• Swap raspberries for blueberries or strawberries for a different fruit twist.
• Use raw honey instead of maple syrup if preferred, but adjust sweetness to taste.
• To make it nut-free, replace nuts in the crust with seeds like sunflower or pumpkin seeds.

Storage

Store the assembled cheesecake jars covered in the refrigerator for up to 5 days. The crust may soften over time, but the flavors will meld beautifully. For best texture, consume within 2-3 days. Reheat is not recommended; enjoy chilled for optimal creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut or maple sugar?

Yes, regular granulated sugar can be used, but coconut and maple sugars add a deeper, richer flavor that complements the natural ingredients.

Do I have to soak the cashews before blending?

Yes, soaking raw cashews softens them, which is essential for achieving a smooth and creamy cheesecake layer without any gritty texture.

No Bake Cheesecake Jars with Raspberry Topping Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This No Bake Cheesecake Jars recipe offers a delicious and convenient way to enjoy creamy, layered cheesecake without turning on the oven. Featuring a nutty crumb crust, a smooth cashew-based cheesecake layer, and a sweet-tart raspberry topping, these jars are perfect for individual servings. The recipe is naturally dairy-free, refined sugar-free, and can be made ahead for easy entertaining or a delightful treat anytime.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings (6 oz jars) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Raspberry Topping:

• 12 oz raspberries (fresh or frozen)
• 1 Tbsp tapioca starch
• 2 tbsp water
• 1/3 cup coconut sugar or maple sugar

Crumb Crust:

• 3/4 cup walnuts or pecans
• 1/2 cup blanched almond flour
• 3 Tbsp coconut sugar or maple sugar
• 1 tsp cinnamon
• 1/4 tsp fine sea salt
• 3 tbsp refined coconut oil (melted)

Cheesecake Layer:

• 2 cups raw cashews (soaked for at least 2 hours in warm water, then drained)
• 1/4 cup refined coconut oil (solid)
• 1 cup coconut cream (chilled)
• 1/2 cup pure maple syrup
• 2 Tbsp fresh lemon juice
• 2 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Prepare Raspberry Topping: Whisk together the tapioca starch and water until fully dissolved. In a small saucepan over medium heat, combine raspberries, coconut sugar, and the tapioca mixture. Stir continuously and bring to a simmer. Allow to simmer gently for 7-8 minutes until the sauce thickens, then remove from heat. Let it cool at room temperature or speed up cooling in the refrigerator or freezer.
2. Make Crumb Crust: Using a small food processor, pulse walnuts or pecans, almond flour, coconut sugar, cinnamon, and sea salt several times until the mixture resembles graham cracker crumbs. Add the melted coconut oil and stir to achieve a crumbly, moist mixture similar to unbaked crumb topping.
3. Prepare Cheesecake Layer: In a high-speed blender, combine soaked and drained cashews, solid coconut oil, chilled coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high until completely smooth and creamy, which may take 1-4 minutes. Scrape down the sides as needed to ensure even blending. Refrigerate the mixture for at least one hour to help it thicken.
4. Assemble Cheesecake Jars: Divide about 1 1/2 to 2 tablespoons of the crumb crust evenly into the bottoms of 8 six-ounce jars. Spoon approximately 1/4 cup of the chilled cheesecake layer over the crust. Top each jar generously with raspberry sauce. You may have leftover raspberry topping. These jars can be enjoyed immediately or covered with lids and refrigerated for up to 5 days.

Notes

• The raspberry topping can be prepared a day ahead to save time.
• Use refined coconut oil to avoid coconut flavor and ensure a neutral taste.
• Cashews must be soaked for at least 2 hours to achieve a creamy cheesecake texture.
• Jars used are 6 oz size, but sizes can be adjusted with ingredient amounts accordingly.
• Leftover raspberry sauce can be stored separately and used as a topping for other desserts.
• Ensure cheesecake mixture chills thoroughly for best firmness and texture.

Keywords: no bake cheesecake, vegan cheesecake, raspberry cheesecake jars, dairy free dessert, cashew cheesecake, healthy dessert