No-Bake Strawberry Cheesecake Jars – Gluten-Free, Dairy-Free, Egg-Free
Look you guys, no chocolate. Are you super impressed? I know. Me too. Sometimes I forget about the weirdos out there and post chocolate recipes incessantly. “Weirdos” are what I call people who don’t like chocolate. I say it with the utmost love though. I love you, I just don’t understand you. I also made this recipe because I wanted to take advantage of the fact that it’s STRAWBERRY SEASON! And blueberry. Man I love me some strawberries and blueberries. I like the not quite ripe ones though on both counts, you know when they are all tart and sour. Yum. I know, and I called you the weirdo. It helps me understand a little more how someone could not like chocolate.
(Bold faced lie).
Did you guys watch Game of Thrones last night? Oh my crap. I didn’t see that coming. I love that show. You know what other show I’m obsessed with right now is Modern Family. It’s the BEST show. I always need a 30 min. sitcom in my TV line up. In the nineties and early aughts it was Friends, Seinfeld, and Will & Grace, then it was The Office and How I Met Your Mother, and now it’s Modern Family. Which I think I’m kind of late to the party on, but whatev’s. It’s the BEST show you guys. I DVR it on every channel I can and then binge watch. Which really means only 3-4 episodes because that’s as long as I can wait. In fact the best part of my day is when I get home, throw on my comfies, plop on the couch, and hit play. This is of course after I’ve gone to the gym and cooked a healthy Paleo meal for dinner. Duh. Brad says Gloria is my drunken alter-ego. I guess that means I’m either crazy or smoking hot whilst drinking. I like to believe it’s the latter. You know what else is crazy good? These No-Bake Strawberry Cheesecake Jars.
No-Bake Strawberry Cheesecake Jars
*Makes 4 (8-ounce) wide mouth mason jar servings
1 cup gluten-free graham style crumbs, plus more for garnish
1 heaping cup soaked raw cashews (soaked overnight or at least 4 hours)
1/2 cup peeled and diced zucchini
1/4 cup coconut oil, melted
2 tablespoons canned coconut milk, full fat, room temperature
2 tablespoons pure maple syrup, grade B
2 tablespoons coconut palm sugar
1/2 tablespoon vanilla extract
1/8 teaspoon sea salt
juice of one and a half lemons, separated
1 cup fresh organic strawberries, hulled and diced
2 tablespoons raw honey
1. Divide the cup of gluten-free graham style crumbs into the bottom of
4 (8-ounce) wide mouth mason jars and set them aside.
2. In a high-powered blender, process the raw cashews until they are blended. Add the zucchini, coconut oil, coconut milk, maple syrup, coconut palm sugar, vanilla extract, salt, and the juice of one lemon. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding the rest. Add lemon juice as needed to your preference. Then blend again until a super smooth and creamy batter is formed.
3. Pour the cheesecake batter evenly into the 4 (8-ounce) wide mouth mason jars leaving some room for the strawberry sauce. Place them in the freezer and allow them to set for at least an hour or longer. While the cheesecake is setting go ahead and make your strawberry sauce.
4. In a heavy bottomed sauce pot over medium-high heat, add the juice of half a lemon, the strawberries, and honey. Mash the strawberries together until they are combined with the rest of the ingredients. Let the mixture boil and reduce, stirring intermittently, for about 10-12 minutes or so. Once the mixture has reduced and thickened remove from heat and set aside.
5. When your cheesecake is ready, remove mason jars from the freezer, let thaw for about 15 minutes before serving. Top with strawberry sauce. Garnish with fresh strawberry slices and a sprinkle of gluten-free graham style crumbs. Enjoy!
I get a ton of questions about how to make my cheesecakes nut free. My suggestions are as follows: if you can tolerate dairy, use either a high quality cream cheese, or a grass-fed cream/buttermilk combo. If you can’t tolerate dairy at all try using coconut cream instead. I’m not sure what the exact ratios would be but I would start with maybe a cup of the liquid/cream base and go from there. Add the rest of the ingredients, except the lemon juice if you are using dairy milk because it will curdle at room temperature and if you’re using dairy you can get the sour flavor through the cream cheese or buttermilk anyway. You should be fine using lemon juice with coconut cream. Once you have the batter go ahead and taste test and add ingredients from there accordingly.
I seriously loved the strawberry compote on top of this cheesecake. It was the perfect compliment to this dish. Do I sound all Top Chef judge like? Well I tried. Feel free to get creative with this recipe! You can replace the berries to suit your preference and make the same compote. It would be amazing with blueberries or blackberries, or raspberries, or snozeberries, etc. Probably not dingleberries though. Gross. You could also forget the berries all together and add chocolate. What? It’s like you don’t even know me.