August 21, 2013

Vegan Strawberry Cheesecake Parfait

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

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

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

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


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

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


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


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.

did you make this?

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Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.


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  1. I made this over the weekend and layered the parfaits in the jam jelly jars. It’s incredible! Everyone was raving about how delicious it was, even the people who aren’t vegan.

    ** I ended up having to double the filling recipe to get 12 little jars and I had a lot of the granola left over.**

  2. 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… 😉

  3. 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!

    • 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!

  4. 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!

    • 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?