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!
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.
Calories: 393kcal, Carbohydrates: 31g, Protein: 11g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Cholesterol: 1mg, Sodium: 30mg, Potassium: 407mg, Fiber: 3g, Sugar: 18g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 3mg
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