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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!
PrintVegan Strawberry Cheesecake Parfaits! Cheesecake filling layered with nut clusters and fresh berries.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
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I’ve never tried cashew cream but I’m thinking this recipe is where I must start!
YUM! I’m definitely going to have to try this!
Hope you enjoy it Rebecca!
I’ve been wanting to make something from cashew cream forever. I think this is the perfect choice!
Looks so yum!
Oooh these look so delicious! I love your creative “cheese”cake recipe, and your pictures are amazing!
Truly gorgeous! I love layered desserts like parfaits and verrines, and of course, I love foods in jars as well, so I can’t imagine a more perfect treat. I recently splurged on a whole bunch of Weck jars in different sizes and have been using every excuse I can find to put them to use. Guess I just found one more… 😉
What a great idea, and your photos are definitely beautiful! I am going to get some more cashews this weekend so I can try this out. My husband is a cheesecake junkie and he is going to just love me (and you) since I can make these ahead so he can take one in his lunch!
Thanks Jennifer! Hope you like it. I was a little worried that Bryan wouldn’t like it as he doesn’t love cheesecake or some of the cashew-based sauces that I make but he ate 2 jars while I was prepping it! Let me know what he thinks!
These look divine. I will have to give these a try. I love the ingredients you used. Yum!
Amazing photos! This looks so delish. I can’t believe how creamy the “cheesecake” is made out of cashews!
What a pretty recipe. And the ingredient mix is so creative. Love the “cheesecake” made with cashews and the strawberries flavored with balsamic vinegar. Your photos rock!
These cheesecakes look amazing Alex!
These look gorgeous…and DELICIOUS! I can’t wait to make the cheesecake layer and add it to a cookie bar type recipe!
Oooh! Cant wait to see what you make!
My daughter is going to love this. She recently decided to be vegan and is having trouble finding things to eat. I can’t wait until she tries this. It’ll knock her socks off!
Hope she likes it Patty! This whole website is vegan, so hopefully she can find some inspiration here! I find that my food choices actually expanded after going plant-based. Let me know if she needs any help!
I’ve seen raw cheesecakes before but never thought they looked interesting enough to try out (they always seemed a bit odd to me), but your recipe is the one that has finally got me to want to give them a go. I was wondering though whether the oil in the cheesecake needs to be coconut oil or whether a different type of oil could be used (e.g. macadamia oil)? I wasn’t sure whether the saturated fats in the coconut oil are necessary to make the cheesecake set, or whether you use it more for flavour.
Hi Glenda, I used coconut oil for both flavor and texture. I wanted it to be thick at room temperature and I knew that coconut oil would hold it’s shape. I make many cashew based sauces and they thicken as they cool, with or without coconut oil. Other oils, when combined with the nuts, might be OK I’ve just never tried it before! Let me know if you do!
Omg, these look awesome! I will definitely be making these soon. As in, right now. Thanks so much for sharing!
Thanks Elana! I LOVED them, let me know what you think!
wow these look amazing. and they’re vegan too! Awesome
Thanks Sandra!
Beautiful! I can’t wait to try the cheesecake filling!
Thanks Amanda! The filling is soooo good! I make extra and dollop a bit on fresh berries.
can you just deliver this to me? k great!
You got it 😉
i love your recipe for the raw cheesecake filling.
I want one of these right now – for breakfast!! Gorgeous photos, Alex 🙂
Thanks Deanna! They are so yummy! I made something similar for breakfast this morning, with blueberries. hey, if it’s got fruit in it- it’s counts as breakfast right?
So pretty Alex! I love Strawberry Cheesecake!
Thanks Cindy!
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