No Bake Cheesecake Jars (Paleo, Vegan)
These Cheesecake Jars Are Basically Happiness on a Spoon
Alright, so imagine this: It’s a Wednesday afternoon (or was it Friday? Honestly, my brain, right?), and I’m staring into the fridge like the answer to all life’s stress is hiding beside that sad carrot. Suddenly, inspiration strikes—cheesecake jars! There’s something about them—maybe it’s the instant gratification or the fact that you don’t have to mess about with the oven. Plus, they always remind me of that time my friend Lizzie brought over a batch, but we ate most of them before dinner and couldn’t even finish our takeout (zero regrets).
I mean, don’t expect these to be the sort of cheffy cheesecake you’d serve at the Queen’s garden party or anything. But honestly, they’re easy, they look fancy (sort of), and they always taste like they took hours even though you were just faffing about in your kitchen for maybe half an hour tops.
Why You’ll Love These (Like I Do)
I pull out this recipe when I really want something that feels like dessert, but with minimum actual effort (or patience). My family goes mad for them; I actually have to hide a couple at the back of the fridge if I want any leftovers. And if you’re the type who’s always running out of time (ahem, me), the fact that it’s no bake is a game changer. Also, I’ve finally stopped worrying about cracked cheesecake tops—zero baking, zero stress. And if you’ve ever had a kitchen disaster with water baths, forget about it, mate. Oh, and if you’re dairy free or vegan or paleo, you’re good—nobody’s left out.
What You Need – The Ingredients (Substitutes Galore)
- 1 ½ cups almond flour (sometimes I use ground walnuts if that’s all I have, and honestly, it’s almost better?)
- 2 tablespoons coconut oil, melted (I’ve used olive oil in a pinch—it’s not quite the same but not bad either)
- 2 tablespoons maple syrup (or agave, or even honey if you eat it—the taste just changes a touch, but not in a bad way)
- Pinch of salt (sea salt, or whatever is lurking in your cupboard)
- 1 ½ cups raw cashews, soaked overnight (or, if you’re impatient like me, pour over boiling water and let them sit for an hour, ignore the purists)
- ½ cup coconut cream (if you open your can and it’s separated, just scoop out the thick bit)
- ¼ cup coconut yogurt (plain, or vanilla’s actually really nice, but use what you have)
- ⅓ cup lemon juice (fresh is best, but I’ve used the bottled stuff—not the end of the world)
- ⅓ cup maple syrup (more or less, depending how sweet you want it—sometimes I add a tad more if my lemon’s mega tangy)
- 1 teaspoon vanilla extract (fun fact: my grandma swore by Nielsen-Massey, but store-brand works just fine)
- A handful of fresh berries (optional, but strawberries are a must in my book—blueberries if you’re feeling wild)
How I Actually Make ‘Em (Don’t Sweat the Details)
- First up, the crumbly base. Mix the almond flour, melted coconut oil, maple syrup, and salt in a bowl. Give it a good stir. It should kinda resemble wet sand. If it’s too dry, bung in a little more oil. Press this mixture into the bottom of your jars (I use small jam jars, but once I made it in teacups—no judgment). This is where I sneak a tiny taste—just to be sure. Pop in the fridge for 10-15 minutes to firm up.
- While that chills, the creamy bit. Drain your cashews and chuck them in a blender or food processor. Add coconut cream, coconut yogurt, lemon juice, maple syrup, and vanilla. Blend until super creamy—seriously, the smoother the better. (Sometimes at this stage, I’ll pause and scrape down the sides and wonder if it’s too thick, but honestly, it sorts itself out.)
- Assembly time! Spoon the creamy mix over the base in your jars. Smooth the tops—unless you like it rustic, in which case, leave it all swirly. Tap the jars on the counter to get rid of air bubbles—unless you don’t mind them, I sometimes just ignore them. Top with berries if you fancy. They look a bit posh now, don’t they?
- Pop the jars back in the fridge for at least 2 hours, but overnight is even better. (I’m convinced it tastes best the next day, but feel free to disregard. I often do!)
Notes from My Messy Kitchen
- If you forget to soak the cashews overnight, don’t panic—just use boiling water and soak them for an hour or so. I promise it’s fine.
- I used to add a little coconut sugar to the base, but actually, the maple syrup is more than enough. Less faff, too.
- If the filling ends up a bit grainy, it’s probably just your blender—nothing tragic, just call it “rustic” and carry on.
Tried-&-Tested Variations (Some Real, Some…Not Great)
- Try pecan flour instead of almond—so good, especially with a bit of cinnamon stirred in.
- Once, I tried using mango puree instead of berries—bit of a mistake, turned the whole thing weirdly runny. (Would not repeat.)
- Chocolate version? Oh yes—add a tablespoon of cacao and a splash more maple to the filling. It’s like a vegan chocolate cheesecake cloud.
Do You Really Need Fancy Equipment?
I say a blender is ideal (makes things creamy and lovely), but if you only have a food processor, just let it run longer. Once used an old stick blender, which made a bit of a mess but still worked. Worst case, mash the cashews by hand! (Only sort of kidding, but it builds character.)
Storing Your Jars (If They Last That Long)
These jars will last 3-4 days in the fridge, covered—though honestly, in my house they barely survive a day because people keep “just tasting” them. Don’t freeze them; learned that one the hard way… the texture gets all sad and grainy.
How to Serve ’Em Up (And My Favourite Way)
For some reason, my family gets excited when I put these out with extra berries and a little bit of melted dark chocolate drizzled over the top. Sometimes I add a sprig of mint when I want to seem impressively organized. Or eat straight from the jar, standing at the fridge. No shame—midnight snack, anyone?
What I Wish I’d Known Sooner
- Don’t try to rush the chilling step—once, I served it after just half an hour and wondered why it was slumping all over the plate. Rookie move.
- You can definitely make these in advance for picnics or potlucks, but put some clingfilm over the jars so they don’t pick up weird fridge smells. Seriously, learned that the hard way after my last garlic-heavy stir fry.
People Actually Ask (I Swear!)
- Can I use store-bought vegan cream cheese instead of cashews? Absolutely. I’ve done it in a rush, just use the same amount and skip the soaking—texture is a bit different but honestly still yum.
- What’s a good paleo substitute for yogurt? Oh, coconut yogurt’s my go-to, but I think almond yogurt works too. Haven’t tried oat (not paleo), but let me know if you do?
- Could you make these nut-free? Er, you might try sunflower seed ‘cream’ instead of cashews and use seed flour for the base. Actually, the taste is sort of different, not bad, just… different!
- Why almond flour for the base? It’s what I usually have kicking about, and it’s quicker than crushing up anything else. Shortcuts are my love language, after all.
- Do you need fancy jars? Nah, I once made these in old mustard jars, and nobody cared. The important bit is getting them into your mouth, right?
If you want more ideas for vegan and paleo desserts, Minimalist Baker is a lifesaver—they’ve probably got a hundred ways to cheesecake without turning on the oven. And if you’re not sure where to get good coconut yogurt in the UK, I found the Deliciously Ella shop is worth a browse (I wish they’d sponsor me, honestly).
Anyway, go on, give these a whirl! If you come up with a killer variation, I’d love to know—preferably before my next kitchen mishap. Cheers!
Ingredients
- 1 cup raw cashews (soaked for 2-4 hours and drained)
- 1/2 cup almond flour
- 2 tbsp coconut oil (melted)
- 2 tbsp pure maple syrup
- 1/4 cup coconut cream
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Fresh berries for topping
Instructions
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1In a food processor, blend almond flour, 1 tablespoon melted coconut oil, and 1 tablespoon maple syrup until a crumbly mixture forms.
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2Divide the crumb mixture evenly into 4 small jars and press down to form the crust base.
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3Rinse and drain cashews. Add cashews, coconut cream, remaining coconut oil, maple syrup, vanilla extract, and lemon juice to a blender.
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4Blend until completely smooth and creamy, scraping down the sides as needed.
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5Spoon the cheesecake filling evenly over the crusts in the jars. Smooth the tops with a spoon.
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6Chill jars in the refrigerator for at least 1 hour. Top with fresh berries before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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