Recipe Redux time! Sorry I was gone last month, but I am back and so excited for August’s theme: Raising the Bar on Food in a Jar.

I use my mason jars for just about everything: canning, leftovers, overnight oats, dressing shakers, on-the-go smoothie containers- you name it. I love that they are BPA free and if I lose a top, I can simply get another instead of throwing out the whole container.

To beat the heat, I have been making more and more no-cook desserts. Fresh berries with a dollop of this raw cheesecake filling is my favorite way to end the day. I can’t get enough of this cheesecake filling! If you make any part of this layered treat, it must, must be the filling! Raw, vegan, healthy , it tastes JUST like cheesecake.

Lately, I have been creating these snack parfaits to enjoy in the afternoon to tide me over until out late, summer dinners. I made a graham granola to add crunch but feel free to omit it for gluten-free folks and sub other fruits instead.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Recipe Redux: Strawberry Cheesecake Parfait

• Author: Alex Caspero MA, RD
• Category: dessert, snack

Description

Vegan Strawberry Cheesecake Parfaits! Cheesecake filling layered with nut clusters and fresh berries.

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• Author: Alex Caspero MA, RD
• Category: dessert, snack

• Author: Alex Caspero MA, RD
• Category: dessert, snack

Scale 1x2x3x

Ingredients

For the Graham Granola:

• 3 cups quick-cooking oats
• 1 cup whole wheat flour
• 1/2 cup unsweetened coconut flakes
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1/2 coconut oil, melted
• 1/2 cup honey or maple syrup

For the Raw Cheesecake:

• 1 1/2 cups raw cashews, soaked for at least 2 hours
• 1/3 cup + 1 tbsp. lemon juice
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil
• 1 tsp. vanilla extract

For the strawberries:

• 1 1/2 cups sliced strawberries
• 1/2 tsp. balsamic vinegar

Instructions

For the Graham Granola:

1. Preheat the oven to 300F.
2. Combine together the dry ingredients.
3. Combine together the maple syrup/honey and coconut oil.
4. Add the coconut oil mixture to the dry ingredients and stir together.
5. Spread on a baking sheet and bake for 30 minutes.
6. Check every 15 minutes, stirring often, so that the granola doesn’t burn.
7. Remove from oven and let cool.

For the Raw Cheesecake Filling:

1. Add all ingredients to a high-powered blender or food processor. Blend, until creamy and smooth. If it’s too thick, add a little bit of water until you get the consistency that you want.

For the strawberries:

1. Toss the balsamic vinegar with the strawberries. Let sit for at least 5 minutes.
2. Drain off excess liquid.

To assemble the parfaits:

1. Layer the granola, cheesecake, strawberries and repeat into mason jars.
2. Add the lid, top and enjoy!
3. Will keep for 2-3 days in the fridge.

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