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vegan blueberry cheesecake jars

Vegan blueberry cheesecake jars

  • Author: Jess
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Blend
  • Cuisine: American


The EASIEST cheesecake you’ll ever make! Smooth, creamy and loaded with blueberry flavour!




Blueberry compote: 

  • 2 cups blueberries (fresh or frozen)
  • 1 tbsp maple syrup


  • 1/2 cup fresh blueberries
  • Topping options: almonds, granola, crushed graham crackers


  1. 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.
  2. 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.
  3. Reduce heat to medium-low and let cook down for 8-10 minutes. Remove from heat and let cool.
  4. To assemble the jars, layer some of the cheesecake mixture, blueberry compote and fresh blueberries.
  5. 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