Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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!
PrintRecipe Redux: Strawberry Cheesecake Parfait
- Category: dessert, snack
Description
Vegan Strawberry Cheesecake Parfaits! Cheesecake filling layered with nut clusters and fresh berries.
- Category: dessert, snack
- Category: dessert, snack
Scale
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:
- Preheat the oven to 300F.
- Combine together the dry ingredients.
- Combine together the maple syrup/honey and coconut oil.
- Add the coconut oil mixture to the dry ingredients and stir together.
- Spread on a baking sheet and bake for 30 minutes.
- Check every 15 minutes, stirring often, so that the granola doesn’t burn.
- Remove from oven and let cool.
For the Raw Cheesecake Filling:
- 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:
- Toss the balsamic vinegar with the strawberries. Let sit for at least 5 minutes.
- Drain off excess liquid.
To assemble the parfaits:
- Layer the granola, cheesecake, strawberries and repeat into mason jars.
- Add the lid, top and enjoy!
- Will keep for 2-3 days in the fridge.
did you make this?
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(38 comments) leave a comment
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.**
★★★★★
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!