This fresh and elegant nondairy cheesecake in a jar is luxuriously layered and on the table in less than 30 minutes. Genius time-saver alert: we use granola mixed with a few pantry staples to make a quick crust.
An impressive vegan no-bake strawberry cheesecake with minimal ingredients.
Strawberry Cheesecake in a Jar
SERVES 4 TO 6. HANDS-ON TIME: 5 MINUTES. TOTAL TIME: 20 MINUTES.
1 cup granola of choice 1 tbsp melted coconut oil Pinch sea salt, optional 1 tbsp unsweetened almond butter or cashew butter
1 14-oz can coconut milk, chilled overnight ¾ cup nondairy cream cheese 4 tsp organic evaporated cane juice (aka organic sugar) 2 cups strawberries, quartered mint leaves, for garnish
1. Prepare crust: In a food processor, pulse granola with coconut oil and salt (if using) until coarse crumbs form; add almond butter and pulse until just combined. Divide and press into the bottoms of 4 1-cup ramekins or 6 ½-cup ramekins. Freeze until firm, about 10 minutes.
2. Meanwhile, prepare filling: Open can of coconut without shaking. Scrape top of solid coconut into a cold mixing bowl (you should have about ¾ cup), and reserve liquid for future use (try it in soups and smoothies). Using a hand mixer on medium, beat coconut solids until fluffy, about 2 minutes. Fold in cream cheese and cane sugar.
3. Spoon cheesecake mixture over granola base, dividing evenly, and top with strawberries. Garnish with mint leaves. (MAKE AHEAD: Make granola base and cheesecake mixture up to 2 days ahead. Assemble and top with strawberries just before serving.)
PER SERVING (1/6 of recipe): Calories: 302, Total Fat: 26 g, Sat. Fat: 18 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 3 g, Carbs: 14 g, Fiber: 2 g, Sugars: 8 g, Protein: 4 g, Sodium: 204 mg, Cholesterol: 0 mg