Vegan cashew cheesecake in a jar
A quick no-bake cheesecake in a jar. The cream is made from blended cashews and lemon juice. A creamy dessert with a fresh blueberry topping.
At a glance
- Serves 4
- Prep time: 20 min
- No cooking needed
- Total time: 20 min
- Calories: 420 kcal per serving
- Protein: 11 g
- Fat: 25 g
- Carbs: 38 g
Ingredients
- 200g cashews
- 2 tbsp lemon juice
- 3 tbsp maple syrup
- 100g gluten-free oats
- 2 tbsp olive oil
- 100g blueberries
Method
You’ll need: stick blender · sieve
- Soak the cashews in hot water for an hour, then drain.
- Mix the oats with the olive oil and press the mixture into the bottom of four jars.
- Blend the cashews with the lemon juice and maple syrup until creamy.
- Spread the cream over the oat bases in the jars.
- Top the jars with the blueberries and chill for an hour.
Good to know
A cheesecake with no animal products and no baking? This dessert in a jar is creamy, fresh and uncomplicated.
Swaps
Cashews → macadamia nuts (for even more creaminess). Blueberries → raspberries (for a tart note).
Cooking tips
If you have a powerful blender, soaking the nuts in boiling water for 15 minutes is enough.
Storage
Keeps in the fridge for up to three days.
Allergens
Contains tree nuts (cashews). Gluten-free if you use certified gluten-free oats.
Frequently asked questions
How long does cashew cheesecake in a jar keep in the fridge?
Keeps in the fridge for up to three days.
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