No Bake Cheesecake Jars with Raspberry Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
