The Cheesecake Everyone Came Back For

Since berries are in season right now, it felt like the perfect time to share this recipe. This is a no-bake cheesecake where we use cashews instead of cream cheese.

Yes, it’s a thing.

A very good thing.

There was a time when these cheesecake jars had a permanent place in our display case. People would come in for bread and leave with a cheesecake jar. Sometimes several. Others came in specifically for the cheesecake.

They became one of those desserts that customers told their friends about, ordered for dessert tables at weddings, or brought to dinner parties.

Creamy, rich, and lightly sweetened, these jars combine layers of vanilla cheesecake, berry cheesecake, and graham cracker crust. They feel indulgent while still being made from simple ingredients.

You can use whatever berries you have on hand. We used the frozen Organic Triple Berry Blend from Costco for this version, but feel free to mix things up depending on what’s in season.

The graham cracker crust is made from pecans, almond flour, coconut sugar, and plenty of cinnamon. Somehow, it tastes remarkably close to a traditional graham cracker crust, and most people would never know the difference.

In fact, I think it’s even better.

You may find yourself “testing” the crust by the spoonful while making this recipe. Not that I would know anything about that. 😉

You can make these in individual jars or as a single 6-inch cheesecake.

When I first started eating plant-based over 10 years ago, I was obsessed with finding dairy-free desserts that didn’t feel like a compromise. Plant-based cheesecakes quickly became one of my favorites. There was something magical about creating something that felt rich and creamy without using any dairy at all.

Even after all these years, this is still one of the recipes I make at home.

And now it’s one of the recipes I get to share with you.