Guilt-Free Indulgence: Dreamy Vegan Cheesecake Jars
Hey there, dessert lovers! It's me, Ella, and I have a confession to make: I have a sweet tooth that rivals a kid in a candy store! But, I'm also all about keeping things healthy and nutritious. So, what's a girl to do? Enter these magical no-bake vegan cheesecake jars!
These aren't just any desserts; they're little pots of happiness packed with wholesome ingredients and free from refined sugar. They're so good that they'll have you saying, "Did I really just eat something this healthy?!" And trust me, if my ever-so-diligent husband, Mark, can get hooked on these, then anyone can!
Mark is the organized one in our household. He tidies up after I cook, which I really appreciate. Sometimes I try to get him to relax, suggesting we leave the dishes for the morning. He always replies with the wise words, 'Tomorrow's Mark will thank today's Mark for not leaving a messy kitchen!' If only I had his discipline when it came to dessert! I sometimes need to give myself a stern talking to when I am about to reach for another cake. 'No, Ella, tomorrow's Ella will not appreciate feeling like a stuffed turkey!'
Anyway, let’s talk about these little pots of heaven. This recipe makes five mini cheesecakes, perfect for individual treats. Don't let their healthy nature fool you - these are seriously satisfying. Mark, who's normally pretty good at resisting second helpings, devoured a double portion in one sitting! Now that’s what I call a food review!
The secret to a creamy, dreamy cheesecake layer lies in the cashews. We want them smooth, not watery! I will walk you through each step so even if your blender isn't the best, you'll get that perfect cheesecake texture – no agar agar or coconut oil needed.
The Recipe for Deliciousness
Date Caramel:
- 240g of Medjool dates, pitted and soaked in boiling water until softened
- A pinch of sea salt
- 1-2 tablespoons of strong espresso (optional)
Ginger Cheesecake Layer:
- 225g raw cashews, soaked overnight
- 120ml full-fat coconut cream
- 6 tablespoons of lime or lemon juice, to taste
- 2.5 tablespoons of finely grated ginger, to taste
- 1 tablespoon of maple syrup
Almond Brittle:
- ½ cup of almond flakes
- 2 tablespoons of maple syrup
- A pinch of sea salt
- 2 teaspoons of olive oil (optional)
- A pinch of ground cinnamon or ginger (optional, for serving)
Let's Get Cooking!
- Date Caramel: Drain the soaked dates and blend them in a food processor until smooth. Add espresso or water as needed and a touch of salt. Set this aside for later.
- Cheesecake Layer: Rinse and roughly chop your soaked cashews. If you have a powerful blender, you can skip the chopping. Blend one-sixth of the chopped cashews with the coconut cream, half the lime juice, and maple syrup until silky smooth. Add more cashews, one sixth at a time, blending until smooth each time, making sure no air pockets form by using a spatula to guide the mix. Adjust the lime juice and add grated ginger to your preference.
- Almond Brittle: Preheat the oven to 175°C. Mix the almond flakes with maple syrup, olive oil (optional), and a pinch of salt on a baking tray. Spread into a single layer and bake for 8-10 minutes until lightly browned. Let it cool and crisp up.
- Assembly: Layer the date caramel at the bottom of each glass, then add the cheesecake layer. Refrigerate for 2-3 hours to firm up.
- Serve: Top with almond brittle shards and a dusting of cinnamon or ground ginger just before serving.
Notes
- For a completely raw dessert, skip the brittle and top with maple syrup and untoasted almond flakes.
- If you are feeling creative, why not add some cinnamon to your date layer or maybe a pinch of turmeric to the cashew layer?
- The lime adds a nice tang and this can be swapped for lemon.
- You can make larger versions of these but just make sure the proportions are the same.
Share the Love!
If you whip up a batch of these, be sure to tag me! I'm always excited to see your creations.
These vegan cheesecake jars are more than just a dessert; they're a testament to the fact that healthy eating can be absolutely delicious and fun. Enjoy!