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Home » Recipes » Vegan Sweets

Cheesecake in a Jar

Published: Jan 26, 2022 by Lexi

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With a simple graham cracker crust and a sweet, creamy vegan filling, this cheesecake in a jar recipe is easy to whip together and perfect for entertaining. It's the ideal make-ahead dessert, easy to customize with different add-ins and toppings, and your friends and family will love the cute single serving size!

Overhead view of cheesecake in a jar with a raspberry garnish on top.
Jump to:
  • 🍰 Why We Love This Recipe
  • 🥄 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe

🍰 Why We Love This Recipe

  • Easy to make: You'll need a few hours to soak the cashews and a few more to let the cheesecakes set in the refrigerator, but other than that, this recipes comes together with very little hands on work!
  • Perfect single serving dessert: Cheesecake in a jar is perfect for a dinner party, holiday or any other celebration where you want a make ahead dessert in single serving size. Plus, the jars are so pretty – such a great way to make dessert extra appealing!
  • Customizable: The base recipe for this cheesecake in a jar is a simple vanilla flavor, but you can easily add in a variety of other ingredients or toppings to change up the flavor.
  • Vegan and gluten free friendly: This recipe is 100% vegan and can easily be made gluten free by using gluten free graham crackers in the crust. Even though it doesn't contain any dairy, it's still tangy, creamy, and absolutely delicious!

🥄 Ingredients

Here's what you'll need to make this vegan cheesecake in a jar:

Overhead view of cheesecake in a jar ingredients.

📋 Ingredient Notes

  • Cashews: Make sure to use raw, unsalted cashews, not roasted. Don't skip the soaking – this allows the cashews to soften up so they can blend into a perfectly creamy, rich filling. If they don't soak for long enough, the texture will be grainy.
  • Cream cheese: you can use any store-bought cream cheese you'd like here. We've tried this recipe both with a more standard vegan cream cheese like this one, as well as a non-traditional version made with sunflower seeds. It worked wonderfully both times and added such a delicious tangy flavor!
  • Yogurt: We love the extra tangy flavor that yogurt adds to this cheesecake in a jar recipe. We used plain nondairy yogurt (made from cashews), but any variety will do!
  • Agave syrup: You can also use maple syrup or another liquid sweetener.
  • Graham crackers: If you need to keep this recipe gluten free, use your favorite GF variety. Otherwise, any brand will do. You can also sub in another cookie of choice, like sandwich cookies (oreos), vanilla wafers, or anything with a similar texture. The crust isn't baked, so as long as it sticks together, you can customize it however you'd like.

🔪 Step-by-step Instructions

PREP: Soak cashews in room temperature water for 2-3 hours to soften, then drain and rinse.

(1) Add soaked cashews to a high speed blender with cream cheese, yogurt, agave, lemon juice, vanilla extract, and salt and blend until smooth and creamy. 

On the left: filling ingredients in a blender before blending. On the right: after blending.

(2) Use graham crackers to a food processor and pulse until they become small crumbs. Transfer to a small bowl and stir in sugar and melted butter until evenly incorporated.

On the left: graham crackers in a food processor. On the right: graham crackers after blending and mixing in the butter.

(3) Divide the mixture evenly between 6 small jars or ramekins.

(4) Divide cheesecake filling evenly between all 6 jars and pour on top of crust.

On the left: crumbs added to the bottom of the jar. On the right: filling scooped on top of the crust.

(5) Transfer to refrigerator and chill for 4 hours. If you need them to set more quickly, place in the freezer for 1 hour, and then move to the refrigerator for 30-60 minutes. Serve with whipped cream, more graham cracker crumbs and fresh berries.

Close up view of spoonful of vegan cheesecake in a jar.

💭 Expert Tips and FAQs

  • Best jars: We like to use small glass mason jars, usually within the 4oz range. We've found that's the perfect size – too much bigger and the ratio of filling to crust is off. You can also use ramekins.
  • Variations: There are so many ways you can easily change up the flavor profile of your cheesecake. A few of our favorites:
    • Use vanilla bean paste or fresh vanilla beans to amp up the flavor.
    • Blend in a cup or so of frozen fruit, like raspberries, strawberries, blueberries, mango, etc.
    • Add in cocoa powder for chocolate cheesecake in a jar.
    • Add in peanut butter, salted caramel, nutella, etc.
    • Add in cinnamon and maple syrup instead of agave and top with apple compote for apple pie cheesecakes.
    • Top with chopped nuts, crushed cookies, peanut butter cups, fudge sauce, or anything else your heart desires!
  • Toppings: we love these topped with fresh berries (raspberries, blueberries, strawberries, blackberries), but you can really top with just about any fruit you'd like. For a sweeter route, you could also top with vegan caramel sauce, peanut butter and chocolate, a compote, or simple whipped cream!
  • Storage: cover and store the jars in the refrigerator for up to 7 days.
  • Freezer storage: you can cover and store these cheesecakes in a jar for up to 3-6 months (as long as they are well sealed)! Thaw overnight in refrigerator before serving.

🍽 Related Recipes

  • Mint Chocolate Cheesecake (No Bake)
  • Classic No Bake Vegan Cheesecake
  • Baked Vegan Cheesecake

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Overhead view of raspberry cheesecake in a jar.

Cheesecake in a Jar


  • Author: Lexi
  • Total Time: 6 hours 20 minutes
  • Yield: 6 cheesecakes 1x
  • Diet: Vegan
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Description

With a simple graham cracker crust and a sweet, creamy vegan filling, this cheesecake in a jar recipe is easy to whip together and perfect for entertaining. It's the ideal make-ahead dessert, easy to customize with different add-ins and toppings, and your friends and family will love the cute single serving size! 


Ingredients

Units Scale

Filling:

  • 1 ½ cups unsalted raw cashews, soaked for 2-3 hours in room temp water
  • 1 cup vegan cream cheese
  • ⅓ cup nondairy plain yogurt
  • ⅓ cup agave syrup
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • Pinch of salt

Crust:

  • ¾ cup graham cracker crumbs (6 ounces of crackers)
  • 1 ½ tablespoon melted butter
  • 1 tablespoon sugar

Instructions

  1. Soak cashews in room temperature water for 2-3 hours to soften, then drain and rinse.
  2. Add soaked cashews to a high speed blender with cream cheese, yogurt, agave, lemon juice, vanilla extract, and salt and blend until smooth and creamy. 
  3. Use graham crackers to a food processor and pulse until they become small crumbs. Transfer to a small bowl and stir in sugar and melted butter until evenly incorporated.
  4. Divide the mixture evenly between 6 small jars or ramekins.
  5. Divide cheesecake filling evenly between all 6 jars and pour on top of crust.
  6. Transfer to refrigerator and chill for 4 hours. If you need them to set more quickly, place in the freezer for 1 hour, and then move to the refrigerator for 30-60 minutes. Serve with whipped cream, more graham cracker crumbs and fresh berries. 

Notes

Cashews: Make sure to use raw, unsalted cashews, not roasted. Don't skip the soaking – this allows the cashews to soften up so they can blend into a perfectly creamy, rich filling. If they don't soak for long enough, the texture will be grainy.

Toppings: fresh berries (raspberries, blueberries, strawberries, blackberries), or another fruit of choice are always a great bet. For a sweeter route, you could also top with vegan caramel sauce, peanut butter and chocolate, a compote, or simple whipped cream!

Storage: cover and store the jars in the refrigerator for up to 7 days.

Freezer storage: you can cover and store these cheesecakes in a jar for up to 3-6 months (as long as they are well sealed)! Thaw overnight in refrigerator before serving.

Make it gluten free by using gluten free graham crackers. 

  • Prep Time: 20 minutes
  • Soak + Chill Time: 6 hours
  • Cook Time: 0 minutes
  • Category: Vegan Sweets
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 391
  • Sugar: 14.1 g
  • Sodium: 609.9 mg
  • Fat: 28.6 g
  • Carbohydrates: 30.4 g
  • Fiber: 1.4 g
  • Protein: 5.9 g

Keywords: cheesecake in a jar, vegan cheesecake in a jar

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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