Vegan No-Bake Cheesecake Jars
Look no further for the most perfect no-bake cheesecake recipe. Use this simple no-bake recipe and you'll have a creamy and quick dessert. Unlike regular cheesecake, it's light and refreshing! Have fun with the toppings too!
Ingredients
Crust
- ¼ cup unsalted vegan butter, melted
- 12 graham crackers (about 1 and ½ sleeves)
- 1 Tablespoon granulated sugar
Filling
- 1 (14 ounce) full fat coconut cream (do not shake can)
- 2 cups dairy-free cream cheese
- ½ cup dairy-free yogurt or sour cream
- 1 Tablespoon vanilla extract
- ¾ cup powdered sugar
Instructions
- Have the jars ready, set aside.
- Make the crust: Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham crack crumbs— I like to do this with a fork. The mixture will look like wet sand. Set aside.
- Make the filling: Scoop the thickened coconut cream (the top layer) in a large bowl leaving the liquid behind. Using a hand or stand mixer fitted with the whisk attachment, beat the coconut cream on high for 1-2 minutes or until thick and creamy. Beat in the cream cheese, yogurt, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large clumps in the mixture. If there are lumps, keep beating until smooth. Beat in the powdered sugar on medium, increasing to high until completely combined.
- Assemble: Spoon a heaping Tablespoon of the graham cracker crust into the jars. Then, spoon 2-3 Tablespoons of the filling into the jars. Repeat. If there's any left over crust or filling, you can use it up or discard.
- At this point the cheesecake jars are at room temperature, so if you'd like to serve them chilled, cover and chill for at least 30 minutes or up to 3 days. I find they taste best when chilled. Add the toppings of your choice (fruit, etc.) up to 2 hours in advance.
- Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The cheesecake jars can be made up to 3 days in advance. You can also freeze pre-made jars for up to 3 months when stored with airtight lids.
- Coconut Cream: You want full fat coconut cream and be sure to not shake the can— you want the thickened coconut cream on the top (without the excess liquid.)
- Cream Cheese: It's hard to find vegan cream cheese in a block-style so just make sure the kind that you get is thick. I prefer to use Kitehill.
- Yogurt or Sour Cream: You can use either of these to give the cheesecake that tang that you're used to. I prefer to use a thick vanilla yogurt. Typically I use Forager yogurt or Kitehill sour cream.
- Make More: You can easily double or triple this recipe. Keep in mind that beating times may increase due to the volume.
Tried this recipe?Let us know how it was!