{"id":500,"date":"2023-12-04T17:01:00","date_gmt":"2023-12-04T15:01:00","guid":{"rendered":"https:\/\/luvvelovesfood.com\/?p=500"},"modified":"2023-12-06T19:22:49","modified_gmt":"2023-12-06T17:22:49","slug":"cheesecake-vegana-in-barattolo","status":"publish","type":"post","link":"https:\/\/luvvelovesfood.com\/en\/vegan-cheesecake-in-a-jar\/","title":{"rendered":"Vegan cheesecake in a jar"},"content":{"rendered":"

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<\/a>, my Stuffed puff pastry cones<\/a> and my vegan blueberry cake<\/a>.<\/p>\n\n\n\n

Why you'll love this smoked tofu recipe<\/h2>\n\n\n\n

Super quick<\/strong>: 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.<\/p>\n\n\n\n

Easy: <\/strong>you can prepare these cheesecakes in a jar very easily.<\/p>\n\n\n\n

Excellent conservation:<\/strong> you can prepare these cheesecakes up to two days before consuming them.<\/p>\n\n\n\n

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Preparation (step-by-step)<\/h2>\n\n\n\n

The procedures for making these mini berry cheesecakes are very simple.<\/p>\n\n\n\n

The cheesecake consists of three layers that must be prepared separately:<\/p>\n\n\n\n

1.Cheesecake base:<\/strong> First prepare the cheesecake base as described in the recipe and then place it in the fridge to rest.<\/p>\n\n\n\n

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2. Cashew Cream:<\/strong> 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!)<\/p>\n\n\n\n

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3. Berry jam:<\/strong> 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.<\/p>\n\n\n\n

\"berries\"<\/figure>\n\n\n\n

What container to use for these cheesecakes in jars?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Vegan cheesecake in a jar with wildberries<\/h2>\n
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Prep Time<\/span>5 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Breakfast, Brunch, Dessert, Snacks<\/span><\/div>
Keyword: <\/span>vegan<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> cheesecake (see photo)<\/span><\/span><\/div>\n\n
Author: <\/span>LuvveLovesFood<\/span><\/div>\n
Const: <\/span>medium<\/span><\/div>\n\n

Ingredients<\/h3>

For the base<\/h4>