Vegan cheesecake in a jar
With this vegan cashew cheesecake you will be able to conquer vegans, omnivores, adults and children! It is a cold vegan cake that has nothing to envy to the original version of the cheesecake. After seeing the version from cucina botanica, I couldn't help but recreate mine too! Try my easy vegan tiramisu, my Stuffed puff pastry cones and my vegan blueberry cake.
Why you'll love this smoked tofu recipe
Super quick: This no-bake cheesecake is quick and easy to make. It's just the resting times in the fridge and freezer that make the times a little long.
Easy: you can prepare these cheesecakes in a jar very easily.
Excellent conservation: you can prepare these cheesecakes up to two days before consuming them.
Preparation (step-by-step)
The procedures for making these mini berry cheesecakes are very simple.
The cheesecake consists of three layers that must be prepared separately:
1.Cheesecake base: First prepare the cheesecake base as described in the recipe and then place it in the fridge to rest.
2. Cashew Cream: then you can take care of the cream. Blend the soaked cashews with all the ingredients described in the recipe. Use a teaspoon to taste as many times as necessary (don't make that face, I know you do too!)
3. Berry jam: finally prepare the frozen berry topping by placing the frozen berries with a little water. Add agar agar or jam sugar to obtain a gelatinous mixture.
Remember to keep some whole, intact berries in the freezer that you can use to embellish your cheesecakes.
What container to use for these cheesecakes in jars?
I made my mini cheesecakes in small glass jars that I recycled and will keep to make other recipes in the future. Of course you can increase the quantities and use a larger cake mold. Or you can also use larger recycled jars (for example, a jam jar) that you find at home. Of course, you will have to adjust the amounts of cashew cream, the base and the forest fruit topping.
Vegan cheesecake in a jar with wildberries
Ingredients
For the base
- 30 g vegan biscuits
- 30 g oat flakes
- 1 Tbsp Maple syrup
- 1 tsp coconut oil
- 1 Tbsp peanut butter alternatively cream of almonds, cashews etc.
For the cream
- 175 g cashew nuts left to soak overnight or boiled in water for 10 minutes
- 100 ml water
- 3 drops vanilla extract
- 2 Tbsp Maple syrup
For the coverage
- 150 g frozen berries
- 50 ml water
- 2 tsp sugar or sugar for jams (instead of agar agar)
- 1 tsp agar agar
Instructions
For the base
- Whisk together all the ingredients for the cheesecake base.30 g vegan cookies, oat flakes, maple syrup, coconut oil, 1 Tablespoon peanut butter
- Place the base in your cheesecake molds, flattening and compacting it with the help of a spoon
- Let it rest in the refrigerator while you prepare the cream.
For the cream
- Put all the ingredients for the cream in a blender and blend until you get a smooth, homogeneous paste.cashews, water, vanilla extract, maple syrup
- Adjust sweetness by adding maple syrup or possibly sugar.
- Put the cream in your ramekins and let them rest in the freezer for at least 1 hour. Meanwhile you prepare the berry topping.
For the coverage
- Put the berries in a saucepan with the water and agave syrup and let them cook over medium-high heatwild berries, 50 ml water
- As soon as the berries have warmed up forming a liquid very similar to jam, add the agar agar and let it simmer for at least 8 to 10 minutes.agar agar
- Let the berry topping cool.
- Once cold, add the berry topping to your cheesecakes that have rested in the freezer.
- Your cheesecakes are ready! You can store them in the refrigerator for 2-3 days.
Notes
- If you have not made time to soak the cashews overnight you can boil them for 10-15 in water.
- For the base, I recommend you use plain vegan cookies.
- If you want to decorate your cheesecakes, I recommend saving some frozen berries without adding them to the topping.
More recipes to sweeten your days
If you are a person who loves sweets, I have other recipes that are sure to suit you. You can find them at the following links:
Very good and simple to prepare.