mason jar cheesecake

Taking the blackberries of summer to the next level and pairing them with this vegan cheesecake pudding. The tangy and sweet is the perfect flavor combo!

Vegan Cheesecake Pudding with Blackberry Compote

raw cashews (, see note)

Cashew Milk (, I use the Silk brand)

maple syrup

coconut cream

lemon juice

apple cider vinegar

vanilla bean powder (see note)

sea salt

blackberries (, see note)

mint leaves

water

tapioca starch

Add all compote ingredients, except the tapioca mixture, into a saucepan on your stove top. Bring to a boil, then reduce heat to medium and cook until reduced by half (about 15 minutes).

Once reduced, add tapioca mixture (if you're using) and cook 5 more minutes until thickened. Allowing the mixture to reduce before adding the tapioca makes it less of a thick jelly like compote and more blackberry centered.

&nbsp;If you prefer more of the jelly part, then you can always add the tapioca mixture earlier. Once thickened, remove from heat and allow to cool.

While the compote is cooking, place all pudding ingredients into a high speed blender and blend until nice and smooth.

Divide pudding into two jars or bowls. Top with equal amounts of compote. Refrigerate until cool and devour!

If you are sensitive to the blackberry seeds you can use a blend and strain method to remove them. Heat everything like above but only until the blackberries fall apart. Then allow to cool and blend.&nbsp;

Force it through a fine mesh strainer to get as much as the juice and fruit through as you can but allowing the seeds to stay behind. Put it back into the pot and continue with the rest of the directions.

You shouldnt delete negative reviews. I was very honest and polite. People who are going to invest getting these ingredients deserve to read honest reviews. Not just 5 start ones from people who haven't even made it yet.

Haven’t made it yet, but what is the consistency of the pudding? Can I pipe it into a donut? Or cupcake?

This stuff is fantastic!!! I used a sugar alternative and it still tastes amazing! I made it earlier this morning and let it set up in the refrigerator for a couple hours. Eating half of it now with fresh strawberries. Thank you!

I made this for friends I sup with and they loved it.  I am getting ready to make another batch for myself. 
Thank you for sharing your vegan recipes.  I have made a number of your recipes and loved them all. I have only been vegan for 1 1/2 years and I have had a lot of fun and am so much healthier. I have energy of when I was 20 years younger.

Sophia, both “parts” taste great. Can’t wait to eat this later! Thanks for another winner 🤗

Make this tonight!!!  I do not know what possesses this woman to decide to pair vinegar with cashews and some fruit and out pops a cheesecake in a jar...but she does and its friggin delicious!!  My husband and I were licking the jars to get every last bit out of them...no exaggeration.   This will be a great addition to my holiday dessert table for sure.  However...be sure to triple this recipe because you are going to eat the first batch super fast and you are gonna need the next couple of batches to ensure it was as delicious as the first one!!

This looks like the perfect summer recipe! I never think of making dessert with non-dairy milk, I normally just drink it! I need to get some and put it to better use!

Absolutely love the sound of this dessert, so perfect for summer!

Strawberry Cheesecake in a Jar is a single serve no bake cheesecake recipe that&#039;s SO easy to make! A luscious, creamy strawberry dessert!

Strawberry Cheesecake in a Jar

strawberries

sugar

heavy cream

cream cheese

condensed milk

vanilla bean paste (or vanilla extract)

shortbread cookies (I use Lorna Doone)

unsalted butter (melted)

Wash, core and slice strawberries.  Sprinkle strawberries with sugar and toss to coat.  Set aside.

In a tall mixing bowl, whip the cream with an electric mixer fitted with the whisk attachment.  Once trails begin to form, turn the mixer off and add powdered sugar and continue to whip until stiff peaks form.  Place whipped cream in the refrigerator until ready to serve.

In a medium mixing bowl combine cream cheese, milk, vanilla and lemon juice.  Beat with an electric mixer until mixture is smooth.  Place in the refrigerator until ready to serve.

Place cookies in a blender or food processor to crush.  Blend on low until you have all cookie crumbs.  Pour into a small bowl and combine with butter.  Mix until all cookie crumbs are moist.

Divide cookie mixture into 4 dishes (we used mason jars).  Gently pat cookies down with a spoon or your fingers.

Add cheesecake filling, divided evenly between jars.  Top with 1/4 of strawberries in each jar. Add a dollop of whipped cream.

Refrigerate 2 hours, or until ready to serve.  (cheesecake keeps for several days in the fridge, covered).

Enjoy!

I love making this and taking it into work for a nice little break during the day. It keeps my energy up at work until I get home.

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Vegan Cheesecake Pudding with Black...

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