Can no-bake cheesecake be made ahead of time?

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!

Can you freeze no-bake cheesecake?

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.

Can other fruit be used to make the compote topping?

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.

Vegan Blackberry Cheesecake Jars

Description

Vegan Blackberry Cheesecake Jars – a light and delicious holiday dessert that is dairy-free, vegan, and Paleo!

Ingredients

Scale

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

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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