Kristi Whitley

Healthy Living

Cheesecake In-a-Jar
adapted from Minimalist Baker

PREP TIME: 5 min
SERVINGS: 6 (~6-oz. jars)


• 1 ½ cups raw cashews
• 3/4 cup plain, unsweetened non-dairy yogurt
• 6 Tbsp maple syrup
• 3 Tbsp lemon juice ((1 lemon yields ~3 Tbsp juice))
• 1/8 heaped tsp sea salt
• 1 heaping cup granola of choice
• Optional: Berries, blueberry compote, and/or non-dairy whipped topping for serving

1. Soak the cashews in hot water while you prepare the "crust". Place the granola in a high-speed blender and pulse until the granola resembles graham cracker crumbs

2. Add ~3 tablespoons granola or granola crumbs to the bottom of each of your small jars or glasses (we used 6 oz glasses). Lightly tamp down the granola with the blender tamper.

3. To the blender, add all of the cheesecake ingredients (drained cashews, yogurt, maple syrup, lemon juice, and salt) and blend on high for about 2-3 minutes, scraping down the sides and underneath the blades as needed, until smooth.

4. To assemble your cheesecake cups, top the granola layer in each jar/glass with ~1/3 cup of the cheesecake mixture, and then top the cheesecake mixture with fruit. (I made a blueberry compote from frozen blueberries, lemon juice, maple syrup and corn starch and chilled it separately before topping the cheesecakes.) 

5. Chill for an hour.  Serve with non-dairy whipped topping if desired. Store covered in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If frozen, let thaw for 25-30 minutes before enjoying.