Blueberry “Cheese”cake Jars ~ Vegan & Gluten-Free

I love a good challenge.  So when my long-time gal-pal asked me to makeover a recipe for these super cute (super not-healthy) blueberry cheesecakes in a jar, I jumped all over it!  I recently received 10 lbs of organic blueberries and have been itching to redo this recipe.

These gorgeous cheesecakes are vegan, gluten-free and dairy-free.  Trust me, you won’t miss the cheese in these.  If you haven’t cooked with cashew cream or cashew cheese, you’re in for a surprisingly awesome treat!

I hope it gets my pal’s (and your) stamp of approval 🙂Vegan Blueberry Cheesecake in a JarPrint Recipe

 

Serves 6

For the Base
1 cup raw almonds, soaked
12 medjool dates, soaked
2 Tbsp almond meal or flaxseed
Pinch of salt

For the Filling
1 cup raw cashews, soaked for a few hours
1/4 cup water
1 Tbsp coconut nectar, maple syrup, or honey – not vegan
2 Tbsp coconut milk or coconut oil
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract

For the Topping
1 1/2 cups fresh blueberries
1/2 Tbsp arrowroot starch or cornstarch
1/2 cup + 1/4 cup cold water
1 Tbsp coconut nectar, honey or maple syrup
1 tsp lemon zest

You will also need 6 x 250 ml jars; you could also use a 9″ pie plate or square baking dish.

For the base, combine all the ingredients in a high-speed blender or food processor and blend until well combined.  Add to each jar, or press into a pie plate.  Rinse blender jar.cheesecakeFor the filling, add all the ingredients to the blender and blend on high until smooth and creamy.  Pour on top of the base. For a thicker filling you can add more cashews.cheesecake2For the topping, add blueberries to a medium sauce pan over medium heat with 1/4 cup of water.  Mix arrowroot starch with 1/2 cup cold water until fully dissolved.  Add to the saucepan along with the sweetener and lemon zest.  Continue cooking until sauce has thickened.  Remove from heat and let cool.cheesecake3Once the berries are cooled, pour over the “cream” layer.  Cover and refrigerate for later or dig right in!cheesecake4 cheesecake5 cheesecake7Do you have a favourite recipe that you’d like me to makeover? Send it to me! I’m always up for a challenge 🙂

Nutritional info per serving
346 Calories, 35g Carbs, 21g Fat, 9g Protein, 22g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.

11 Comments

  • hippiefig July 18, 2014 at 12:21 pm

    Wow those look fantastic, thank you for sharing!

    Reply
  • Anonymous July 18, 2014 at 8:54 pm

    Hi, recipe looks delicious, but I have another question….Do you know how I go about changing my email address so I can keep getting updates from you? Checked around and can’t find where to change it. 🙁

    Reply
    • thehappyhealthfreak July 18, 2014 at 11:34 pm

      I’m not too sure! You may have to subscribe again with your new email. The subscribe button is on the sidebar of my home page 😉
      Thanks!

      Reply
  • Amanda Renken July 19, 2014 at 8:08 pm

    Oh wow, these look delicious! Thanks for sharing 🙂

    Reply
  • Vegan Derby Cat Party July 23, 2014 at 7:28 pm

    Yum! I would only swap the almonds with buckwheat, because I’m allergic, but otherwise, yes!! 🙂

    Reply
  • Ariel July 26, 2014 at 8:53 pm

    Honey is not vegan! 🙂 (But thanks for offering alternatives… I am curious about the maple syrup in there!) I cannot wait to make these and I hope that they turn out half as good as yours haha 🙂 Thanks for sharing.

    Reply
    • thehappyhealthfreak July 26, 2014 at 9:22 pm

      Yes, I do know honey is not vegan. I try to cater to different groups of people/diets. Vegans can use coconut nectar, maple syrup, agave, whatever they like! But I can see how that may look misleading.
      They’re surprisingly easy to make, I’m sure you’ll kick butt 🙂

      Reply
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