Strawberry Cheesecake in a Jar
This fresh and elegant nondairy cheesecake in a jar is luxuriously layered and on the table in less than 30 minutes. Genius time-saver alert: We use granola mixed with a few pantry staples to make a quick crust.
Unlock this article and more benefits with 40% off.
Already have an Outside Account? Sign in
40% Off Outside+.
$4.99/month $2.99/month*
Get the one subscription to fuel all your adventures.
- Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
- Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
- Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
- Learn from the pros with expert-led online courses.
*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details
Ingredients
Crust
- 1 cup granola of choice
- 1 tbsp melted coconut oil
- pinch sea salt, optional
- 1 tbsp unsweetened almond butter or cashew butter
Filling
- 1 14-oz can coconut milk, chilled overnight
- 3⁄4 cup nondairy cream cheese
- 4 tsp organic evaporated cane juice (aka organic sugar)
- 2 cups strawberries, quartered
- mint leaves, for garnish
Preparation
- Prepare crust: In a food processor, pulse granola with coconut oil and salt (if using) until coarse crumbs form; add almond butter and pulse until just combined. Divide and press into the bottoms of 4 1-cup ramekins or 6 1⁄2-cup ramekins. Freeze until firm, about 10 minutes.
- Meanwhile, prepare filling: Open can of coconut without shaking. Scrape top of solid coconut into a cold mixing bowl (you should have about 3⁄4 cup), and reserve liquid for future use (try it in soups and smoothies). Using a hand mixer on medium, beat coconut solids until fluffy, about 2 minutes. Fold in cream cheese and cane sugar.
- Spoon cheesecake mixture over granola base, dividing evenly, and top with strawberries. Garnish with mint leaves. (Make ahead: Make granola base and cheesecake mixture up to 2 days ahead. Assemble and top with strawberries just before serving.)
Nutrition Information
- Serving Size 1/6 of recipe
- Calories 302
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 26 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 18 g
- Sodium Content 204 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 3 g