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.
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.
- 1 cup (230 g) store-bought gluten-free graham cracker crumbs (see Notes)
- 1 heaping cup (170 g) raw cashew pieces, soaked at least 4 hours or better yet overnight
- ¼ cup (60 ml) melted coconut oil
- 2 tablespoons canned full-fat coconut milk
- 2 tablespoons pure maple syrup, dark
- 2 teaspoons vanilla extract
- ½ cup (92 g) peeled and diced zucchini
- 2 tablespoons coconut sugar
- ⅛ teaspoon fine-grain sea salt
- 1 to 3 tablespoons fresh-squeezed lemon juice
- 2 cups (16 ounces/455 g) strawberries, hulled and sliced
- 4 tablespoons (60 ml) raw honey
- 2 tablespoons fresh-squeezed lemon juice
- Divide the graham cracker crumbs among four 8-ounce (240-ml), wide-mouth mason jars, reserving some crumbs for garnish.
- Prepare the Strawberry Sauce store in the refrigerator until ready to use.
- Drain the soaked cashew pieces and place them in a blender; process the cashews until they are somewhat broken down. Then add the coconut oil, coconut milk, maple syrup, and vanilla. Blend until smooth. Next add the zucchini, coconut sugar, salt, and lemon juice. For the lemon juice, add 1 tablespoon at a time; go by taste to make sure the lemon flavor is there but not overdone. Blend again until a smooth and creamy batter has formed.
- Then pour the cheesecake batter evenly into each jar, leaving about an inch of space at the top for the strawberry sauce. Place the jars in the freezer to set for at least 2 hours.
- Remove the jars from the freezer 15 minutes prior to serving to allow them to thaw. Use a big spoon to top each with a large dollop of the strawberry sauce, then sprinkle the reserved graham cracker crumbs on top for garnish. Store in the freezer for up to 2 weeks. Let thaw 15 minutes before eating.
- In a medium-sized heavy-bottomed saucepan, combine the strawberries, honey, and lemon juice. Mash the strawberries together until they are combined with the rest of the ingredients. Bring the mixture to a boil over medium-high heat and continue to boil, stirring intermittently, until the mixture has reduced and thickened, 25 to 30 minutes. Remove from the heat. If not using right, away transfer to a jar and store in the refrigerator for up to 3 weeks.
- The Kinnikinnick brand is my go-to for store-bought gluten-free graham cracker crumbs. You can get them at Whole Foods, or online at Amazon or Vitacost.
- Subs: 2 tablespoons unsweetened vanilla almond milk or cashew milk in place of canned full-fat coconut milk.