No-Bake Raspberry Cheesecake Jars (Vegan, Gluten-Free)
These Raspberry Cheesecake Jars are the ultimate no-bake summer treat. Made with a nutty crust, creamy cashew filling, and fresh raspberries—vegan, gluten-free, and easy to make!
Craving a healthy summer dessert that’s no-bake, light, creamy, and just the right amount of sweet? You’ve found your match!
These vegan raspberry cheesecake jars are my latest obsession. They’re just the perfect treat for raspberry season—fresh, fruity, and layered with creamy goodness in every bite.
And what better way to celebrate this summer than with a creamy, no-bake dessert that’s individually portioned and party-ready? Sign me uppp!
Each jar has a naturally sweet nutty crust, a raspberry-cashew cheesecake filling, and a topping of juicy, vibrant raspberries.
100% vegan, gluten-free, no-bake, and perfect for a little meal prep dessert or serving at parties.
Why You’ll Love This Recipe
- No baking required
- Cute, individual-sized jars
- Made with wholesome, feel-good ingredients
- 100% vegan, gluten-free, and refined sugar-free
- Perfect for summer
- Great for meal prep or as a make-ahead dessert
Oh and did you notice how adorable they are? These vegan cheesecake jars check all the boxes for a healthy treat that’s as beautiful as it is delicious!
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements.
- Walnuts: The base of the crust. You can substitute almonds or pecans which would work just as well.
- Almond Flour: Gives the crust a soft texture and helps bind the crust together.
- Maple Syrup: Used in both the crust and filling to naturally sweeten without any refined sugar.
- Salt: Just a pinch brings out all the other flavors.
- Cashews: Soaked cashews blend into a silky smooth filling that resembles cheesecake!
- Vegan Raspberry Yogurt: Use a dairy-free raspberry yogurt to keep this recipe vegan. I love using CocoJune’s raspberry yogurt. It adds tangy raspberry flavor and some natural sweetness!
- Vanilla Extract: Rounds out the cheesecake flavor.
- Fresh Raspberries: For topping! Juicy, vibrant, and the perfect final touch.
How to Make Raspberry Cheesecake Jars
- Soak the Cashews: Place the cashews in water overnight (or for at least 4–6 hours). In a rush? Soak them in boiling water for 30 minutes instead.
- Make the Crust: In a food processor, pulse the walnuts, almond flour, maple syrup, and salt until a sticky, crumbly dough forms (it should hold together when pressed). Then, divide evenly into jars and press down to form a crust layer.
- Blend the Cheesecake Filling: Drain the soaked cashews and add them to the food processor (or a high-speed blender) along with the vegan raspberry yogurt, maple syrup, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.
- Assemble the Jars: Spoon the cheesecake filling on top of the crust layer in each jar.
- Chill: Place the jars in the fridge to set for at least 2–3 hours. This helps the filling firm up.
- Top and Serve: Just before serving, top each jar with fresh raspberries. Enjoy!
Tips for the Best No Bake Cheesecake Jars
- Don’t skip the cashew soak. This is key for that ultra-creamy cheesecake texture! If you’re short on time, a quick soak in hot water for 30 minutes works in a pinch.
- Use a high-speed blender/food processor. A powerful blender (like a Vitamix or food processor) will give you the smoothest, dreamiest filling. Blend until completely creamy so there’s no graininess.
- Opt for a tangy dairy-free yogurt. I love using Cocojune’s raspberry coconut yogurt, it’s super thick and perfectly tangy.
- Serve in small jars or glasses. I used these cute little glass jars for individual sized servings.
- Chill before serving. Give the jars at least 2–3 hours in the fridge to firm up before serving. You can even make them the night before for an easy, make-ahead dessert.
- Top just before serving. To keep the raspberries fresh and vibrant, add them right before serving.
More No Bake Vegan Desserts
- No-Bake Raspberry Brownies (Vegan, Gluten-Free)
- No Bake Chocolate Turtle Cookies (Vegan & Gluten-Free)
- Strawberry Matcha Stuffed Dates
- Chocolate Avocado Truffles
- Healthy Chocolate Truffles
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
No-Bake Raspberry Cheesecake Jars (Vegan, Gluten-Free)
Ingredients
- ½ cup walnuts
- ¼ cup almond flour
- 2 ½ tbsp maple syrup
- pinch salt
- 1 cup raw cashews, soaked overnight
- ½ cup vegan raspberry yogurt
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- fresh raspberries, for topping
Instructions
- Place the cashews in water overnight (or for at least 4–6 hours). In a rush? Soak them in boiling water for 30 minutes instead.
- In a food processor, pulse the walnuts, almond flour, maple syrup, and salt until a sticky, crumbly dough forms (it should hold together when pressed).
- Divide the crust evenly into (2 or 4) jars and press down to form a crust layer.
- Drain the soaked cashews and add them to the food processor (or a high-speed blender) along with the vegan raspberry yogurt, maple syrup, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Spoon the cheesecake filling on top of the crust layer in each jar.
- Place the jars in the fridge to set for at least 2–3 hours. This helps the filling firm up.
- Just before serving, top each jar with fresh raspberries. Enjoy!
Notes
- Store in the fridge for 2-3 days.
Thank you, thank you, thank you for your FABULOUS
recipes!!!!! Jan, Walnut Creek, CA
Awe of course, I’m so happy you enjoy them, Jan! 🙂