Cheesecake in a Jar is where’s it’s at! Because, who doesn’t need some sweet and creamy comfort food in the form of a to-go glass once in a while?
Cheesecake is one of those treats that gives you all the feels; one that should be eaten slowly and in smaller bites, so that it’s creamy and rich texture can be fully savored and appreciated.
These little cuties are great, because you can close them with a lid and take them with you in a little cooler anywhere! I took these to an outdoor play a few weeks ago, and they stayed cool and perfect up until it was time to pop them open…which was probably mid way through the play, under the hot summer sun, so you can only imagine how hot it was out there. I took them in a cooler bag filled with ice packs, and they stayed just as fresh as if they had remained stored in the refrigerator. Major win!
I made these specifically for one of my friends, who is Vegan. I had made some Carrot Cake Cupcakes for the rest of the gang, but these had eggs in them, so they were not Vegan (they were Paleo though, and I will share the recipe with you guys soon). And since I of course wanted her to enjoy a good little homemade treat too, I made Cheesecake in a Jar for her and brought a few along with me.
They turned out to be a way better treat to bring to an outdoor event than the cupcakes, since the cupcakes were not stored in my cooler bag (they would’ve gotten smashed) and they got all sorts of funky from the sun. I was so bummed!
You can make Cheesecake in a Jar for your honey and kids at home, for a fun party as the dessert, for a fun brunch as one of the treats, for a picnic, to take with you to the lake/beach, etc. They can go anywhere with you and you don’t have to worry about them getting smashed or messy. Don’t you just love treats in jar form?!
My Cheesecake in a Jar recipe is:
- Gluten free
- Dairy free
- Grain free
Be sure to keep these in the refrigerator until you’re ready to eat them. Also, if you know you and your loved ones won’t be able to eat them all in the span of a week, just freeze what’s left of them to keep them fresh until ready to indulge again!
- 2 cups fresh strawberries
- 2 tablespoons honey
- 1 tablespoons freshly squeezed lemon juice
- Add strawberries, honey and lemon juice to a bowl and toss.
- Transfer ingredients to a saucepan and cook over medium heat for about 5 minutes, until strawberries become soft and somewhat bubbly.
- Reduce heat to medium and continue to simmer for about ten minutes, or until it begins to thicken.
- Turn heat off and let cool completely. Transfer to a jar with lid and refrigerate until ready to use.
- Add raisins to food processor and process until small bits remain. Remove and set aside.
- Place walnuts in food processor and pulse until they reach a flour-like consistency. Then, add raisins back in, along with sea salt, and pulse until a loose dough is formed. Transfer mixture to a bowl and refrigerate until ready to use.
- Add cashews to high-speed blender and blend on high until smooth.
- Add in honey, lemon juice and coconut milk and blend until well combined.
- While blender is on, slowly add in melted coconut oil. Keep on blending until mixture is very smooth and creamy. Refrigerate until ready to use.
- Add about 3 tablespoons of crust layer to the bottom of each mason jar. Make sure you set a bit of the crust layer aside, as you'll use that to top cheesecake jars after adding in cheesecake filling and strawberry jam layers.
- Add a thick layer of cheesecake filling on top of the crust layer, filling the mason jars ¾ of the way up. Add 1-2 tablespoons of strawberry jam on top of cheesecake layer and top with a bit of the walnut/raising mixture you had set aside. Refrigerate until firm, and enjoy!