cheesecake in a jar
cheesecake in a jar
- 2 February 2020
Why cheesecake in a jar? Why not normal cheesecake? Well - I used to make a normal cake sized cheesecake, but it was hard to finish - because of the size. Cashews make it very fulfilling, so just a small portion was enough to keep me full for quite a while. So unless you have a big party coming - those two will be so much better to share with your loved one. Do you want to make it for more people? Just double or triple the amount and you are good to go!
The jars also allow super easy transportation, especially if you use a container with the lid to make them (this is why jars are they best!). Just close the jar, pack into your backpack/bag and enjoy during the picnic, at work (what a great treat to make any day so much better!), school or when you travel.
This vegan cheesecake is very creamy thanks to cashews and beside the annoying wait time - it is very easy and fast to make. Make sure you do not skip on vanilla powder (you could replace it with vanilla extract though) - without it, the cheesecake will not be as nice. You can skip the oil if you are avoiding it, it will be just less solid. When doing oil-free you can add the milk slowly, and reduce the amount as much as possible (add only as much as it is needed for it all to blend well). I created this recipe for Valentine's Day, but they can be enjoyed anytime really.
Make sure you try two other recipes from the video above: Panna Cotta and Raspberry-chocolate Cupcakes.
cheesecake in a jar
gluten-free
sugar-free
soy-free
Makes: 2 jars Time: 10h20 min (20 min prep + 10h wait)
Ingredients:
Base:
60 g dates
40 g almonds
5 g (1 Tbsp) cocoa powder
Cheesecake:
115 g cashews
15-30 g (1-2 Tbsp) maple syrup
1 tsp vanilla powder
24 g (2 Tbsp) coconut oil
12 g (1 Tbsp) lemon juice
60 ml (2 oz) plant based milk
For soaking cashews:
50 g (1/4 cup) lemon juice
50 g (1/4 cup) water (or more if needed)
For soaking dates:
water to cover them all
Important equipment:
2 small jars (290 ml / 9,8 oz each)
Instructions:
1. In a bowl place cashews and cover up with 1/4 cup of lemon juice and 1/4 cup of water. Add more water if needed to make sure all cashews are covered well.
In the second bowl soak dates in water. Leave for 8h or overnight.
2. Drain cashews and dates.
3. Blend almonds, add dates and blend again.
4. Transfer almond-date dough into the bowl, add cocoa powder and mix well with your hands.
5. Separate the "dough" in two and place in the jars, pressing with your hands until flat and even.
6. Place all cheesecake ingredients in the blender and blend until smooth. I recommend adding just one Tbsp of maple syrup and then adding more if you like it sweater.
7. Place the cheesecake mixture in the jars and place in the fridge for about 1-2h.
8. Decorate with fresh or frozen fruits and chocolate.
Notes and tips:
1. Coconut oil makes the cheesecake more solid, but you can skip it if you are avoiding oil. The cheesecake will be just a bit more soft, but still as yummy!
2. You can use any other nuts for the base instead of almonds. It will be great with walnuts or hazelnuts.
Thank you!
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!