Vegan blueberry cheesecake jars
These vegan blueberry cheesecake jars are SO easy to make! They’re crustless for a light & creamy treat loaded with fresh blueberries!
I’m in full on blueberry mode this week!
Really though, blueberries are in abundance at the market right so I intend to take full advantage while I still can! August wouldn’t really be complete anyways without a couple of star blueberry recipes.
So today we’re doing vegan blueberry cheesecake jars.
I was originally planning on making some vegan blueberry cheesecake bars (and hey, I still might!) but I’ve shared so many cheesecake bar recipes already I thought it would be fun to do something a little different. Oh, and did I mention this recipe is 10x easier than making cheesecake bars? Not that making cheesecake bars is hard or anything, this is just one of those recipes that is seriously easy to throw together.
I’m particularly a fan of creamy and moussy textured desserts. In fact if I ever get a mousse or cream type of dessert at a pastry shop or restaurant, I’m usually disappointed if they add too much of a cake or crust layer too it. I’m ALLL about that creamy texture.
That’s why I decided to entirely leave out a “crust” layer for these jars. I wanted these ones to be completely 100% light and fluffy. Though you can definitely add some crushed up graham crackers or your favourite granola layered through these jars if that’s your thing!
A few notes on this recipe:
The base for our “cheesecake” is made up of raw cashews and coconut milk. It’s important that you make sure you are using RAW cashews for this (no salted or roasted cashews please!) this is what
Next comes the coconut milk. I use full fat coconut milk from a can, but you can opt for light coconut milk if you prefer. (*Though this will lead to a bit of a thinner texture.) If you’re not a huge fan of coconut don’t worry, the coconut milk won’t make this taste like a coconut cheesecake! The addition of vanilla and lemon really helps make this into a refreshing, tart and vanilla-y flavoured cheesecake!
For the blueberry compote, you can use fresh for frozen blueberries. I’ve tested them out and both work well! (Which means you can make this in the winter too if fresh blueberries aren’t readily available!)
Add-ins for the cheesecake jars:
- Crushed graham crackers
- shredded coconut
- slivered almonds
- Crushed wafers
These cheesecake jars store well in the fridge for up to a week! You can also vary the compote flavour and make these with any fruit you have on hand!Print
The EASIEST cheesecake you’ll ever make! Smooth, creamy and loaded with blueberry flavour!
- 1 cup raw cashews, soaked in hot water for 2 hours or overnight then drained
- 1/2 cup full-fat coconut milk
- 2 tbsp maple syrup
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1 tbsp maple syrup
- 1/2 cup fresh blueberries
- Topping options: almonds, granola, crushed graham crackers
- Add the cashews, coconut milk maple syrup, lemon juice, lemon zest and vanilla extract to a high-speed blender (or food processor) and blend until smooth and creamy.
- Add the blueberries and maple syrup to a small pot on medium heat. Bring to a boil on medium-high heat stirring constantly for 1-2 minutes.
- Reduce heat to medium-low and let cook down for 8-10 minutes. Remove from heat and let cool.
- To assemble the jars, layer some of the cheesecake mixture, blueberry compote and fresh blueberries.
- Place in the fridge to set for 2-4 hours, or overnight.
I use this blender to make this recipe
Layer these jars up with any of your favourite fruit!
Making these in small mason jars is a great option so you can store them in the fridge with the lid on!
- Serving Size: 1 bar
- Calories: 309
- Sugar: 20g
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
Keywords: how to make vegan cheesecake, cheesecake with cashews, healthy dessert, blueberry cheesecake recipe
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