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Overhead view of raspberry cheesecake in a jar.

Cheesecake in a Jar

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


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! 


Units Scale


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


  • 3/4 cup graham cracker crumbs (6 ounces of crackers)
  • 1 1/2 tablespoon melted butter
  • 1 tablespoon sugar


  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. 


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


  • 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