My new thing! Cheesecake conveniently in a jar. SO inviting to eat it for breakfast… And why not?
This jarred cheesecake is vegan, gluten free and most importantly… incredibly delicious!
There are 3 elements to these jars; the crust, the filling and the topping. In total 10 ingredients and 15 minutes to prepare.
The crust is simply made of (homemade) granola, medjool dates and a pinch of salt blitzed in a food processor and then scooped into jars and softly pressed down with a spoon.
The filling consists of cashews that soaked overnight, maple syrup (or honey if you are not vegan), juice of a passionfruit, coconut milk and -oil, and a pinch of salt all blended together in a food processor until a smooth and creamy consistency is reached.
And lastly the mango jam that goes on top; chunks of mango, just of bit of maple syrup or honey and a squeeze of lime juice all stirred together and heated up for 10 minutes on medium heat and than cooled off.
I usually add some extra toppings like the seeds from the passionfruit used for the filling, toasted coconut and sliced almonds.
I really love this desserts and I hope you do too! It is
naturally sweet – wholesome – the perfect combination of creamy and crunchy – easy to make – & really delicious
Guests for dinner on a weekday? Make this the night before and you have dessert on the table in no time! In need of other healthy dessert or breakfast inspo? Check out this chia pudding or this lovely strawberry yogurt cake.
If you try this recipe, leave a comment, rate it and tag a photo #familicious.kitchen on Instagram to show us your creations. Thanks!
Cheesecake in a jar
Equipment
- food processor
- jars
Ingredients
- CRUST LAYER:
- 5 medjool dates
- 1 1/2 cup (homemade*) granola
- 1/2 tsp fine grain sea salt (divided)
- CHEESECAKE FILLING:
- 3 cups raw cashews (soaked overnight, drained and dried)
- 1/3 cup maple syrup or raw honey
- passionfruit (strain juice from it, keep the seeds)
- 1 cup coconut milk (full fat, from a can) (only the creamy top part**)
- 3 tbsp coconut oil (melted)
- 1/2 tsp fine grain sea salt
- 2 tsp vanilla extract (optional)
- JAM LAYER:
- 2 cups fresh mango (very ripe, cubed)
- 1 tbsp lime (juice of)
- 1 tbsp maple syrup or raw honey (optional)
Instructions
- Add dates, granola and 1/2 tsp of salt to a food processor. Pulse until coarse. Set aside
- Add mango, lime juice and maple syrup/honey to a sauce pan and bring to boil. Simmer for 8-10 minutes. Stir occasionally. Let cool off completely. Once cooled off your jam while be thicker.
- Add cashews, maple syrup/honey, passionfruit juice, coconut milk, vanilla extract and salt to a food processor and blend until a creamy and smooth consistency is reached. Now, while the food processor is running, slowly pour the coconut oil in. Refrigerator for 15-20 minutes
- Assemble the jars: start with dividing the crust mixture over the jars. Make sure to set aside enough to sprinkle on top at the end. Lightly press down with a spoon.
- Add the filling to the jar. Fill it up to 3/4. Now add the jam. Fill it up until the rim.
- Crumble the remaining crust on it and the passionfruit seeds.
- Let the cheesecake jars stiffen up in the fridge for at least 2 hours, preferably overnight.
Notes
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