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.
30 Comments on No-Bake Strawberry Cheesecake Jars
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ibelolirn
June 2, 2014 at 10:19 am (9 years ago)Looks great, can’t wait to try! Yummmmm!!!
tabithasglutenfreedishes.com
June 2, 2014 at 10:22 am (9 years ago)Yes weirdos??!! How can you not love chocolate??!! These look amazing and so perfect for this time of year… think I’m going to be strawberry picking this weekend.. although maybe a bit hopeful in the UK so far…this summer 🙂
Robbie
June 2, 2014 at 11:20 am (9 years ago)How about chocolate curls on top with the sprinkles?
Vanessa Barajas
June 2, 2014 at 11:24 am (9 years ago)Now you’re talkin’! Sounds like my kind of party! 😉
The Primitive Palate
June 2, 2014 at 11:59 am (9 years ago)There is zucchini in it? What a great way to hide a veggie 🙂
Vanessa Barajas
June 2, 2014 at 1:03 pm (9 years ago)The zucchini makes it so smooth and creamy and the fact that it’s hidden makes it that much better! Nothing against veggies of course, but you feel me. 😉
athleticavocado
June 2, 2014 at 1:41 pm (9 years ago)I think this is what ive been waiting for my whole life!!! yummmmmm
This Sydney Life
June 3, 2014 at 10:27 pm (9 years ago)These are calling to me… so far, I am resisting.
Vanessa Barajas
June 4, 2014 at 9:04 am (9 years ago)TSL you’re so strong. I have some really exciting news but I can’t tell you yet! Stay tuned and stay strong.
kierstenbrianne
June 4, 2014 at 8:16 am (9 years ago)I think we need to be friends because we clearly have the same taste in TV shows (Modern Family and GoT are my favorites as well) and in dessert of course (hello chocolate!) 🙂
Vanessa Barajas
June 4, 2014 at 9:05 am (9 years ago)Dude twinzies! I’m so glad to hear someone else appreciates the finer things in life! 😀
gail
July 10, 2014 at 5:11 pm (9 years ago)Can you use extra firm tofu for the cheese? When we fast I make a tofu cheese cake with the nut crust. It is surprisingly good.
Vanessa Barajas
July 11, 2014 at 9:20 am (9 years ago)I’m sure it would work if you’ve tried it before? I’m not sure what the amounts would be though? I would just play around with it to find the right consistency.
goldilocks21
November 6, 2014 at 1:22 am (9 years ago)Can you use coconut cream instead of coconut milk to make it creamier?
goldilocks21
November 6, 2014 at 1:29 am (9 years ago)Oh, I just saw that you mention coconut cream in your notes. Is there a reason that you don’t use coconut cream in the recipe instead of milk? Wouldn’t it come out creamier?
Vanessa Barajas
November 6, 2014 at 8:53 am (9 years ago)Absolutely! I always use coconut cream vs. milk but my readers have a tough time finding coconut cream for some reason, so I offer coconut milk as a sub. 🙂
goldilocks21
November 7, 2014 at 1:47 am (9 years ago)Thank you! One more question: how far ahead can you make this? How long can the cheesecake mixture stay in the freezer and how long can the strawberry mixture sit out? Thank you!
goldilocks21
November 23, 2014 at 1:27 am (9 years ago)Ok, I made these for 7 different people and everyone DIED over them. It tastes like any sinful dessert one would order in a restaurant. Thank you SOOOOOO much for this! I can’t wait to try your other desserts!!!
Mae
November 26, 2016 at 5:35 am (7 years ago)I love,love,LOVE your blog. I’m a sugarholic myself, so imagine my surprise & delight when I found your page. I’m trying to eat healthier but NO Desserts!!??? I think not. And Chocolate is a super food. Thanks for all your work. 🙂
Vanessa Barajas
November 29, 2016 at 9:17 am (7 years ago)Thanks Mae! I’m so happy you found me too! Us chocoholics need to unite! Haha, Happy dessert eating! Let me know if you need any recommendations! 😉
Cristina
December 24, 2016 at 6:29 am (6 years ago)How many jars does this make?
Vanessa Barajas
December 26, 2016 at 1:19 pm (6 years ago)It makes 4 jars.
joann
February 28, 2018 at 1:55 pm (5 years ago)I appreciate your chocolate free desserts because it makes it possible to have grain free & dairy free desserts the are awesome. Some of us are not weirdos but allergic to chocolate.
Vanessa Barajas
February 28, 2018 at 2:29 pm (5 years ago)Oh no! Allergic to chocolate?! That would be so hard, I feel for you! So happy that you can indulge in the non-chocolate desserts I make though! 🙂 I’ll have to start thinking up some good ones for you!