Makes 6-12 mini cheesecakes
The inspiration for these adorable little desserts came from Tastes Lovely. Cute little cheesecakes in mason jars? What’s not to love?! I decided to make a sugar-free, gluten-free, raw vegan version.
Although this is intended to be a raw recipe, I’m including a stove-top option for the blueberry topping, as I really like the taste and consistency, but I have included directions for a raw version for those who are strictly raw.
Because we’re using mason jars, be careful when freezing them as the jars have the potential to crack, however using wide-mouth jars, leaving a little room at the top and not securing the lids too tightly should ensure this doesn’t happen.
Ok, let’s make some mini cheesecakes!
- 3 cups blueberries
- 1/4 cup maple syrup or agave
- 2 tbsp chia seeds
- 2 tbsp lemon juice
- 1 tsp vanilla
- 4 medjool dates
- 1 cup almonds
- 1/2 cup pine nuts
- 2 tbsp maple syrup or agave
- Pinch of sea salt
- 3 cups raw soaked cashews
- Juice and rind of 1 lemon
- 1/3 cup coconut oil
- 1/2 cup coconut milk
- 1/2 cup maple syrup or agave
- 1 tsp vanilla
- Start off by making the sauce. If you’re using the raw method you may leave this step until the end, but if not it will need time to cool so make it first. For the stove-top version put the berries and maple syrup into a medium sized saucepan and let them come to a simmer for 5-10 minutes.
- Add the chia seeds.
- Allow the sauce to thicken for 15-20 minutes, remove it from the heat and stir in the lemon juice and vanilla. Put aside to cool. For the raw method, simply blend the topping ingredients until smooth and strain the seeds.
- Now for the crust, process the dates, almonds, pine nuts, maple syrup and sea salt in a food processor until it resembles a meal like texture.
- Then press a layer into each jar, making sure it looks as even as possible from the outside of the jar.
- To make the filling add the cashews, lemon rind, lemon juice, coconut oil, coconut milk, maple syrup and vanilla into a high powered blender and blend until smooth and creamy.
- Pour the filling into the jars followed by the topping, leaving a little room at the top for expansion, secure the lids (loosely) and pop them into the freezer for at least 4-6 hours.
- Allow them to sit for at least 15 minutes at room temperature to soften before serving.