Easy No-Bake Dairy-Free Red, White, & Blue Cheesecake Jars

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Celebrate the 4th of July with these patriotic red, white, and blue no-bake cheesecake jars! Easy to make, no baking required, and pre portioned for quick serving, this will be your new entertaining go-to dessert! Cool, creamy, thick and decadently rich, this cheesecake is real deal velvety smooth and you won’t believe it’s dairy-free!

In keeping with our nation’s colors I chose to use blueberries and strawberries to top the cheesecake jars, but you can use any fruit you like, or even with my Best Ever Refined Sugar-Free Caramel for an extra special treat! You can make these cheesecake jars in advance and keep them in the freezer with lids on for up to a week. Just be sure to let them thaw out for about 30 minutes at room temperature if they come straight from the freezer. Otherwise you can place them in the fridge about four hours before, and they will be ready to serve. Happy 4th of July!

                                                                                                

Easy No-Bake Dairy-Free Red, White, & Blue Cheesecake Jars

 
Serves 9
Prep: 30 min
Freezing: 1 hour
Total 1 hour 30 min
Beginner

Ingredients: 

For the Crust: 

1 cup almond flour

½ cup dates, pitted (about 5 large Medjool dates)

2 Tbsp. honey 

¼ tsp. salt

1 Tbsp. coconut oil, melted 

 

For the Filling: 

2 ¼ cups cashews, unroasted, unsalted, and soaked

2 ½ cups boiling water, drained after soaking

¼ cup lemon juice, fresh

½ cup honey 

¼ cup coconut oil, melted 

1 tsp. vanilla extract 

¼ tsp salt

½ cup coconut cream, no thickeners or additives, white part only

½ cup almond milk, no thickeners or additives 

 

For Topping: 

½ pint of strawberries, sliced

½ pint of blueberries

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Place 9 small 4 ounce jars on a sheet tray and set aside.
  3. Place cashews in a large bowl.
  4. Bring 2½ cups of water to a boil.
  5. Cover cashews with boiling water and let sit for 20 minutes.
  6. While cashews are soaking, set up your food processor with the standard attachment blade.
  7. Add in almond flour, dates, honey, salt, and coconut oil.
  8. Pulse until dates are broken down and you can form a ball in your hand with the dough.
  9. Transfer about 1½ tablespoons of dough to the bottom of each jar.
  10. Gently press the dough into an even layer.
  11. Set up your regular high-speed blender with the standard blade attachment.
  12. Once soaking time has elapsed, drain cashews and add only add cashews to the blender. Add in ¼ cup lemon juice, ½ cup honey, ¼ cup coconut oil, vanilla extract, salt, coconut cream, and almond milk.
  13. Blend on high until very smooth, about 2 minutes. You will need to periodically stop and scrape down the sides.
  14. Once smooth, pour over each crust to the top of the jar.
  15. Freeze for 1 hour. Thaw for 5-10 minutes at room temperature.
  16. While thawing, slice strawberries. Place sliced strawberries and fresh blueberries on top of each cheesecake jar.
  17. Serve immediately and enjoy! Happy 4th of July! Refrigerate leftovers, or if you plan to store them for more than a day, store in the freezer and let thaw 30 minutes before eating.

                        

Nutrition Facts: (1 jar, includes fruit)
Calories- 480
Carbs- 42.5 g
Fat- 32.3 g
Protein- 9.7 g