Patriotic Berry Cheesecake Parfaits
I think layered desserts are next level, and you don’t want to miss out on these festive and patriotic berry cheesecake parfaits!! They have layers of gluten free gram cracker crust, a creamy dairy free cheesecake filling, strawberry reduction, and fresh blueberries and strawberries. This dessert recipe is so easy to whip up, and you can double it if you are serving more people! This recipe can be made completely dairy, gluten, grain, and refined sugar-free. Also I think eating desserts out of a jar is super fun!
I love making desserts that have layers of fun flavors and also fit in cute little jars for easy single serve. 4th of July is one of my favorite holidays and I love to make cute festive desserts and these patriotic cheesecake jars check all the boxes! They are so creamy and full of delicious berry flavors along with a traditional gram cracker crust. If you’re needing an easy no bake recipe to make, then definitely give this one a try!
Why you will love these berry cheesecake jars
- It’s a dessert that requires no baking and makes a few servings to share with friends or family.
- They are made with simple real food ingredients that are gluten, dairy, and refined sugar free.
- They have such a creamy tangy cheesecake layered with a sweet strawberry reduction.
- These cheesecake jars are packed with healthy fats and antioxidants.
What you will need
Raw Cashews – By soaking raw cashews and then blending them, it creates such a creamy texture that is perfect for a dairy free cheesecake! Cashews are also a great source of plant based protein, fiber, and fats.
DF Cream Cheese – My favorite dairy free cream cheese is the one by Kite Hill. It’s made with simple clean ingredients and tastes like the real deal to me.
Coconut Cream – Make sure to use the full fat coconut cream from the can. This is what makes the cheesecake mixture extra creamy!
Coconut Oil – Adding a little melted coconut oil to the cheesecake mixture makes it firm up when chilled.
Lemon Juice – This gives the dairy free cheesecake mixture that slight tangy flavor like regular cheesecake has.
Maple Syrup – I like to use this to sweeten the cheesecake, but you can also do powdered monk fruit for a low sugar alternative.
Vanilla Extract – This adds a nice flavor note to the cheesecake.
Berries – I use a combination of strawberries and blueberries in the recipe, and we will need a few strawberries to make the reduction.
Gram Crackers – You can use gluten free ones or my favorite paleo cookies by Simple Mills.
Vegan Butter – We will use a little melted vegan butter for the gram cracker crust.
How to make the patriotic berry cheesecake parfaits
Make the Strawberry Reduction
Make the strawberry reduction by adding the chopped strawberries to a blender and puree them. Add the strawberry puree to a small saucepan on the stove along with the maple syrup. Bring the strawberry mixture to a boil then reduce to low medium heat and let simmer for about 25 minutes to reduce and thicken. Once reduced down a lot, take the strawberry mixture off the stove and let it cool down completely.
Make the Gram Cracker Crust
Make the crust by adding the gram crackers to a food processor and process until a crumb consistency forms(about 1 minute). Add in the melted butter or coconut oil and process for a few more seconds. Add the gram cracker crumbs evenly among 6 small jars and press the crust down to flatten out.
Make the Cheesecake Filling
Make the cheesecake filling by adding the cashews(make sure they have been soaked in hot water and then drained well to soften them), cream cheese, coconut cream, lemon juice, maple syrup or monk fruit, coconut oil, and vanilla extract to a blender. Blend all the ingredients for a couple minutes until a smooth and creamy texture forms and there are no lumps.
Assemble the Cheesecake Jars
Evenly distribute the cheesecake filling into the jars and layer it with the strawberry reduction. Doing this method should give the cheesecake jars a striped look. Place the cheesecakes to chill in the fridge for 2 hours so they will set. When ready to serve, top the cheesecakes with the fresh blueberries and chopped strawberries. and enjoy!
Other recipes you will enjoy
Strawberry Kiwi Hydration Mocktail
Berry Cheesecake Parfaits
Equipment
- 1 Blender or Food Processor
- 6 small jars
Ingredients
For the Cheesecake Layer
- 1 1/2 cups raw cashews( soaked in hot water for 1 hour)
- 8 oz dairy free cream cheese(room temp)
- 1 cup coconut cream(full fat from the can)
- 2 tbsp melted coconut oil
- 1 tbsp lemon juice
- 2/3 cup maple syrup or powdered monk fruit
- 1 tsp vanilla extract
For the strawberry reduction
- 3 cups chopped strawberries
- 1/4 cup maple syrup
Other Ingredients
- 2 1/2 cups gluten/grain free gram crackers
- 1/3 cup melted vegan butter or coconut oil
- 1 cup blueberries for topping
- 1 cup chopped strawberries for topping
Instructions
- Make the strawberry reduction by adding the chopped strawberries to a blender and puree them. Add the strawberry puree to a small saucepan on the stove along with the maple syrup.
- Bring the strawberry mixture to a boil then reduce to low medium heat and let simmer for about 25 minutes to reduce and thicken. Once reduced down a lot, take the strawberry mixture off the stove and let it cool down completely.
- Make the crust by adding the gram crackers to a food processor and process until a crumb consistency forms(about 1 minute). add in the melted butter or coconut oil and process for a few more seconds.
- Add the gram cracker crumbs evenly among 6 small jars and press the crust down to flatten out.
- Make the cheesecake filling by adding the cashews(make sure they have been soaked in hot water and then drained well to soften them), cream cheese, coconut cream, lemon juice, maple syrup or monk fruit, coconut oil, and vanilla extract to a blender.
- Blend all the ingredients for a couple minutes until a smooth and creamy texture forms and there are no lumps.
- Evenly distribute the cheesecake filling into the jars and layer it with the strawberry reduction. Doing this method should give the cheesecake jars a striped look.
- Place the cheesecakes to chill in the fridge for 2 hours so they will set.
- When ready to serve, top the cheesecakes with the fresh blueberries and chopped strawberries. and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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