These Gluten Free Dairy Free Mini Cheesecake Jars require no baking, and they are so easy to make! Perfect for serving at all of your summer gatherings. 

dairy free cheesecake

Cheesecake is one of my favorite desserts! However, most are made with regular graham cracker crusts and lots of dairy…both of which don’t make me feel so great! These no-bake cheesecake jars are simple to make, require few ingredients, and won’t leave you feeling sluggish afterwards. I purchased these 4 oz Ball mason jars at Target, but you can use any 4 oz containers, jars, or cups.

dairy free gluten free cheesecake jars

What Ingredients You Need to Make These Cheesecake Jars

  • Raw, unsalted cashews. If you do not have a high speed blender like a Vitamix, I recommend soaking the cashews in hot water for at least 30 minutes. Then drain and rinse them before adding to the blender!
  • 8 oz tub of Kite Hill Cream Cheese. This can be found at many grocery stores in the same place as the regular cream cheese. You can sub regular cream cheese, but obviously these won’t be dairy free anymore 🙂
  • Coconut cream – This is basically the thick part of a can of full-fat coconut milk. I like Thai Kitchen Organic brand or Native Forest!
  • Lemon
  • Vanilla Extract
  • Maple Syrup – Please use 100% pure maple syrup. The processed stuff won’t work for this recipe and might change the consistency
  • Coconut sugar
  • Gluten free graham crackers – I used Kinnikinnick brand which I found at Wegmans. Any brand will work. I used 10 crackers total for 6 cheesecake cups. 2 crackers = 32 grams, for sizing reference if you choose to use another brand!
  • Ghee, butter, or coconut oil. You can decide what to use here. Just make sure it’s melted before adding to the food processor!

What Equipment You Need to Make These Cheesecake Jars:

I used my Cuisinart Food Processor and my Vitamix. Any food processor and blender will work, but high speed works best for  grinding up the cashews and turning them into a creamy, decadent cheesecake!

Gluten Free Mini Cheesecake Crusts

How to Make These Gluten Free Dairy Free Mini Cheesecake Jars

First, combine the gluten free graham crackers and the butter, oil, or ghee in a food processor. Pulse it a few times until the crackers resemble crumbs. Divide the mixture evenly between six 4-oz mason jars or cups. Use a spoon or the bottom of a shot glass to press down gently to form the crusts. Set the jars aside while you make the filling.

Combine the cashews, Kite Hill cream cheese, coconut cream, lemon juice, vanilla, maple syrup, and coconut sugar in a high speed blender. Blend on high for 1 minute or until the mixture is very smooth and creamy. There should not be any chunks of cashews remaining.

Divide the mixture between the 6 cups and pour it over the graham cracker crust. Place the jars into the freezer for at least 30 minutes to set, or in the refrigerator for 2+ hours. Add the fresh berries on top of each one right before serving. Enjoy!

Gluten Free Dairy Free Cheesecake Jars

Looking For Some Other Delicious Dairy Free Desserts To Try? Check These Out!

No Bake Paleo Vegan Strawberry Cheesecake Bars

No Bake Paleo Vegan Key Lime Cheesecake Bars

Vegan Paleo Berry Crisp

Paleo Strawberry Shortcake

If you try these cheesecake jars, be sure to tag me on Instagram so I can see your creations! And if you love them, a 5 star rating and comment below would mean the world. Happy cooking!

Mary

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Gluten Free Dairy Free Mini Cheesecake Jars

These Gluten Free Dairy Free Mini Cheesecake Jars require no baking, and they are so easy to make! Perfect for serving at all of your summer gatherings. 
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Ingredients

Crust

  • 10 Gluten Free Graham Crackers, I used Kinnikinnick brand found at Wegmans!
  • 2 tbsp butter, ghee or coconut oil, melted

Cheesecake Filling

  • 1/2 cup raw, unsalted cashews
  • 1 tub Kite Hill almond milk cream cheese , (8 oz total)
  • 2/3 cup coconut cream, (only the thick part of a can of full-fat coconut milk)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1/4 cup coconut sugar

Topping

  • 1 cup fresh berries of choice , I used blueberries and raspberries!

Equipment

  • food processor
  • blender

Instructions
 

  • Combine the gluten free graham crackers and butter, oil, or ghee in a food processor. Pulse a few times until the crackers resemble crumbs.
  • Divide the mixture evenly between six 4-oz jars or cups. Use a spoon or a shot glass to press down gently to form a mini crust. Set the jars aside while you make the filling.
  • Combine the cashews, Kite Hill cream cheese, coconut cream, lemon juice, vanilla, maple syrup, and coconut sugar in a high speed blender. Blend on high for 1 minute or until very smooth and creamy. If you do not have a high speed blender, I recommend soaking the cashews in hot water for at least 30 minutes (before draining and adding them to the blender).
  • Divide the mixture between the 6 cups and pour it over the graham cracker crust. Place the jars into the freezer for at least 30 minutes to set, or in the refrigerator for 2+ hours.
  • Add the fresh berries on top right before serving. Enjoy!

Nutrition

Calories: 380kcal, Carbohydrates: 38g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 28mg, Sodium: 106mg, Potassium: 190mg, Fiber: 2g, Sugar: 18g, Vitamin A: 12IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 2mg