Vegan Gluten-Free No-Bake Cheesecake Jars
Ingredients
Date caramel
- 240 g / 1 1/2 cups dried dates, pitted and soaked in boiling water
- pinch of salt, to taste
- 1-2 tbsp strong espresso (optional)
Ginger cheesecake layer
- 225 g / 1 1/2 cups raw cashews (soaked overnight)
- 120 ml / 1/2 cup coconut cream
- 6 tbsp lime or lemon juice, adjust to taste
- approx. 2 1/2 tbsp finely grated ginger, adjust to taste
- 1 tbsp maple syrup
Almond brittle
- 1/2 cup almond flakes
- 2 tbsp maple syrup
- fine sea salt
- 2 tsp olive oil (optional, SEE INSTRUCTIONS)
- a pinch of ground cinnamon or ginger, for serving (optional)
Preparation
Date caramel
Drain the dates and place them in a food processor. Process until smooth and creamy. Add a touch of salt to taste.
Cheesecake layer
Rinse the cashews and chop them roughly.
Divide the chopped cashews into roughly six portions. Chuck one sixth of the cashews into a blender with all of the coconut cream, half of the lime juice and maple syrup. Process until super smooth.
Once smooth, add another sixth of the chopped cashews. Process until smooth and repeat until you’ve used up all of the cashews.
Adjust the amount of lime juice to taste and season the mixture with freshly grated ginger.
Almond brittle
Heat up the oven to 175° C / 350° F and line a baking tray with a piece of baking paper.
Put 1/2 cup of almond flakes in the middle of the tray and pour 2 tbsp of maple syrup and optionally 2 tsp of olive oil over the almond flakes and quickly mix the two liquids into the flakes. Season with salt and spread the mixture on the baking tray.
Bake for about 8-10 minutes.
Assembly
Place date caramel at the bottom of each glass (5 small glasses). Add the cheesecake layer and pop in the fridge for about 2-3 hours to firm up.
Top with shards of almond brittle and a dusting of cinnamon or ground ginger.
