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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.

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4 to 6
20 min



  • 1 cup granola of choice
  • 1 tbsp melted coconut oil
  • pinch sea salt, optional
  • 1 tbsp unsweetened almond butter or cashew butter


  • 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


  1. 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.
  2. 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.
  3. 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