Strawberry vegan cheesecake jars

vegan cheesecake jars one

June is everything about strawberries for me so I figured I ‘d much better start with strawberry-themed desserts as quickly as possible, the season is brief! I attempt to just purchase them in season and switch to frozen if an abrupt hankering for a strawberry healthy smoothie strikes me in the middle of winter season (although it seldom does to be sincere) so I can not get enough of them when the season lastly rolls around …

The sun is implied to be out completely force this weekend so we lost no time at all and welcomed some good friends for a BARBEQUE, as you have actually got to maximize the warm weekends when you reside in the UK! I have a pottery class for the entire day on Saturday and I’m working today so I chose to control my perfectionist propensities and effort low-effort hosting so that I can delight in the day rather of stressing about food.

I am preparing to marinade the filling for these easy fajitas tonight and prepare them on our barbie and I purchased a stack of corn tortillas so that I’m not lured to be chained to the tortilla press and my hob for hours. On the day I will work up a basic cashew crema and some guacamole and take a bottle of hot sauce out of the cabinet. For dessert, I created an extremely easy cheesecake in a glass with a side of gluten-free shortbread. Among our good friends is a Celiac so I have actually taken additional care to make certain there is no gluten included at all as I understand just how much he suffers if he consumes any.

What’s good about this dessert is how simple it is to make, there are no setting representatives included, no faff. You just dispose all of the components into a mixer and mix the mix up until extremely smooth. It gets thick and velvety after a couple of hours (over night is perfect) in the refrigerator. I flavoured it with lemon and cardamom however ginger would likewise be an excellent flavour match.

To include a little crunch, I made a tray of easy shortbreads, however I am serving them on the side instead of in the dessert so that they keep optimal crunch. I made mine from scratch for the sake of my pal, however lots of biscuits are unintentionally vegan so you can just purchase some. I hope you and your visitors/ fellow restaurants will value the flavour and the simpleness of this summer season, strawberry-laden dessert. Less time in the kitchen area, more time for capturing the rays outside, I state … I resemble my basil plants– which are still prospering, who understood …– I require my sunlight to seem like all is well worldwide.

PS: If you make my strawberry vegan cheesecake containers, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I like seeing your handles my dishes!

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  • serves: 4-5
  • preparation: 30 minutes
  • cooking: 12 minutes



  • 500 g/ 2 pound ripe strawberries


  • 45 ml/ 3 tablespoon lemon juice + enthusiasm of 1 big lemon
  • 90 ml/ 6 tablespoon maple syrup or other liquid sweetener
  • 1 tablespoon vanilla extract or paste
  • 200 g/ 1 cup silken tofu
  • 200 g/ 1 1/2 cups raw cashews, soaked *
  • 8 g/ 4 tsp tapioca starch (optional, see TECHNIQUE)
  • little 1/2 tsp ground cardamom (optional) **

SHORTBREAD (makes 12)

  • 2 tsp psyllium husks (for GF variation just)
  • 50 g/ 1/4 cup refined coconut oil or vegan butter, softened
  • 38 g/ 3 tablespoon sugar
  • 50 g/ 1/2 cup almond flour
  • 65 g/ 1/2 cup GF flour mix (I like this one), rice flour or routine AP flour
  • 1/8 tsp salt
  • 1/4 tsp ground cardamom (optional)



  1. Reserve 4-5 little strawberries for design, slice half of your strawberries and mash or blitz the other half.
  2. Set up sliced and mashed/ blitzed strawberries at the bottom of each glass.


  1. Location lemon juice and enthusiasm, maple syrup, vanilla essence at the bottom of your mixer, followed by tofu and rinsed cashews.
  2. Blend up until extremely smooth– you might require to utilize a tamper or just a spatula to assist the mixer churn from time to time. You can avoid tapioca if you want– when cooled the mix will still be indulgent and velvety, simply a bit less thick if you do not include tapioca.
  3. Season with cardamom or ginger, to taste (if utilizing).
  4. Divide the mix in between the containers (there ought to be 540 ml/ 2 1/4 cups of mix) and cool for as lots of hours as you can– over night is perfect to enable the mix to thicken.


  1. If making gluten-free shortbread, hydrate psyllium husks in 3 tsp water, reserved to jellify.
  2. Whisk softened coconut oil/ vegan butter together with sugar up until pale and fluffy.
  3. Include both flours and salt and psyllium husk gel for gluten-free shortbread. I likewise included 1/4 tsp ground cardamom. Knead up until integrated.
  4. Present on a gently floured counter top, eliminated as lots of biscuits as you can. Chill them for thirty minutes while you pre-heat the oven to 175 ° C/ 345 ° F.
  5. Set up cooled biscuits on a paper-lined baking tray and bake up until golden, about 12 minutes. Permit to cool totally prior to taking off the tray– specifically the GF ones as they will be delicate while warm. I dipped mine in vegan white chocolate and sprayed them with pistachios, however that’s absolutely optional.

* Cashews ought to be soaked over night or for a minimum of thirty minutes in boiling water.

** Avoid the cardamom if you aren’t a fan or sub with ginger, fresh or ground.

If you desire more information on a few of the components that we utilize in our dishes, take a look at our glossary.

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