Small-Batch Vegan Cheesecake in a Jar
A no-bake vegan cheesecake made with soaked cashews, coconut milk, and date syrup, layered with a date-and-granola crumb crust, and perfectly portioned in a jar.
Servings: 2 servings
Calories: 560kcal
Ingredients
Crust
- ¾ cup raw cashews
- 5 dates pitted
- ½ cup granola homemade
Filling
- ¼ cup full-fat coconut milk
- 1 ½ tablespoon date syrup
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt fine
Instructions
- Soak the cashews: cover the cashews with hot water and let sit for about 30 minutes to soften. (Short on time? Boil for 10 minutes instead.)
- Make the crust: pulse the pitted dates and granola in a food processor until sticky and crumbly. Press about two-thirds of the mixture into the bottom of a small jar.
- Blend the filling: drain the cashews, then blend them with the coconut milk, date syrup, lemon juice, vanilla, and salt until completely smooth and creamy.
- Assemble: pour the filling over the crust, then top with the remaining date-granola crumbs.
- Chill and set: cover and refrigerate for at least 4 hours, or until firm.
Notes
- Nena's Tip: Taste the filling before pouring it into the jar. Add extra lemon juice for brightness, extra date syrup for sweetness, or a pinch more salt to make the flavors pop. Date syrup sweetness varies by batch, so tasting as you go is key.
- Store covered in the fridge for up to 5 days.
- Freeze covered for up to 1 month; thaw in the fridge a few hours before eating.
- Swap in maple syrup 1:1 for date syrup if preferred; the flavor will be slightly sweeter and less caramel-like.
- Use your own homemade granola or store-bought if you don't have my homemade granola recipe on hand.
Nutrition
Calories: 560kcal | Carbohydrates: 60g | Protein: 13g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 167mg | Potassium: 658mg | Fiber: 5g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 6mg
