This quick and easy Vegan Blackberry Cheesecake Jars are a light and delicious vegan holiday dessert! A plant-based, no-bake cheesecake option that can even be made ahead of time. Perfect for your next special occasion or family gathering!
The Best Blackberry Cheesecake Jars
These blackberry cheesecake jars are the perfect addition to your Thanksgiving, Christmas, or holiday menu! As someone who is allergic to dairy, I always appreciate a dairy-free option at our holiday dinner table! This year we are bringing you these Vegan Blackberry Cheesecake Jars which are so cute and delicious – your dinner guests will love them. Made with delicious blackberries and raspberries, these little jars are light, not-too-sweet with a creamy vegan cheesecake filling settled in between some grain-free granola “crust” and blackberry-raspberry compote. It is heaven in a jar!
And if you are looking for another delicious dairy-free dessert option, you have to try our Dairy-Free Pumpkin Pie – a tried-and-true classic!
What You Will Need
- grain-free granola – any variety of granola will work just fine, just use your favorite!
- medjool dates – you should be able to find a package of them already pitted at your local grocery store.
- raw cashews – giving them a quick soak overnight helps them to breakdown easier, resulting in a creamier texture.
- full-fat coconut milk – a great dairy-free option that is the base for the cheesecake filling.
- maple syrup – just a little bit for a touch of sweetness!
- lemon juice – perfect to lighten and brighten all those delicious flavors.
- vanilla extract – a splash for some added flavor.
- kosher salt – just a pinch, which is always a must!
- fresh berries – we used blackberries and raspberries, but you could easily swap them out for another type of berry.
- water – a little added to the compote to help keep it from getting too thick.
How To Make Vegan Blackberry Cheesecake Jars
This easy cheesecake jar recipe can be broken down into 3 main pieces:
- Compote – simply place all the compote ingredients listed in the recipe card in a small saucepan. Bring that saucepan to a medium-high heat and simmer for 10 minutes. Remove from heat and let cool to finish thickening.
- Crust – combine the granola and chunks of dates in a medium bowl with your hands.
- Filling – place the cheesecake filling ingredients in a blender or food processor and blend on high until it reaches a smooth consistency.
Then all you have to do is assemble them! Press the crust into the bottom of each jar, then the filling, and then top with the berry compote. Garnish and enjoy!
Recipe FAQ
Yes! This is a perfect dessert recipe to prep ahead of time. Simply prepare the pieces and store in separate airtight containers in the fridge for up to 24-48 hours before you plan to serve them. This will keep the granola crisp. Option to assemble them the day before, cover each jar, and then serve when ready!
Absolutely! Store in a freezer-safe container for up to 2 months. Just thaw in the fridge the night before you plan to assemble them.
Yes, we love the combination of blackberries and raspberries but feel free to swap them out for blueberries or strawberries. You could also use frozen berries, but make sure they are thawed and drained before using. This will help prevent the compote from getting to thin.
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Vegan Blackberry Cheesecake Jars
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approx. 4 servings
- Category: Dessert
- Method: Stove Top + Blender
- Cuisine: American
Description
Vegan Blackberry Cheesecake Jars – a light and delicious holiday dessert that is dairy-free, vegan, and Paleo!
Ingredients
Crust:
- 1 1/2–2 cups grain-free granola (check ingredients if Paleo)
- 5 dates, pitted and roughly chopped
Cheesecake filling:
- 1 cup cashews (soaked overnight & drained)
- 1/2 cup full-fat coconut milk
- 1 1/2 tablespoon real maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
Blackberry-Raspberry Compote:
- 1 1/2 cup fresh blackberries
- 3/4 cup fresh raspberries
- 3 tablespoons water
- 3 tablespoons real maple syrup
- 2 teaspoons fresh lemon juice
Instructions
- Make compote: Add the Compote ingredients to small saucepan and bring to a simmer on medium-low heat, stirring occasionally. Allow to simmer on low for approximately 10 minutes, or until it begins to reduce. Once it has reduced and thickened, remove from heat to let cool. It will become even thicker as it cools.
- Make the crust: combine granola and dates in a medium bowl and use your hands to combine. You can also pulse them in a food processor to initially start to combine them, but you will ultimately need to finish combining them with your hands.
- Make the filling: Place Cheesecake Filling ingredients in a high-speed blender. Blend on high until it reaches a creamy, smooth consistency. Option to add additional coconut milk 1 tablespoon at a time and then blend some more, scraping down sides as you go, to make it even smoother. Taste and add additional lemon juice or maple syrup, as desired.
- Assemble: Take small 3oz jars and push Crust into the bottom, then add Cheesecake Filling, and top with Blackberry Raspberry Compote.
- Garnish with additional fresh berries, if desired.
- Serve immediately or prep ahead of time and keep in refrigerator overnight.
Notes
- Make Ahead: a great option for prepping ahead of time! Simply store the pieces in airtight containers in the fridge until ready to assemble. Or assemble the jars, cover, and keep in the fridge until serving the next day.
Nutrition
- Serving Size: 6oz
- Calories: 423
- Sugar: 40.1 g
- Sodium: 204.6 mg
- Fat: 19.8 g
- Carbohydrates: 60.1 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: vegan cheesecake jars, mini cheesecakes, blackberry cheesecake, holiday dessert
Grace says
Loved this recipe!
Could you please share where you purchased your jars?
★★★★★
Erin says
So glad you liked it, Grace! The jars are Weck brand and I purchased from World Market!