Description

This No Bake Coffee Cheesecake Jars recipe combines a rich, creamy coffee-flavored cashew filling with a naturally sweetened chocolate granola and date crust. Perfect for a quick and indulgent dessert, these jars require no baking and come together using a blender and simple ingredients, making them ideal for coffee lovers seeking a dairy-free, vegan treat.

Ingredients

Scale

For the Crust:

1 ½ cup chocolate granola
5–6 dates, chopped

For the Filling:

1 cup raw cashews
⅓ cup Califia Farms Pure Black Medium Roast Cold Brew Coffee
1 ½ tablespoons pure maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
Pinch of kosher salt

Suggested Toppings:

Whipped coconut cream

Instructions

Soak Cashews: Place cashews in a medium-sized, heat-safe bowl. Boil 2 cups of water and pour over the cashews to soak. Set aside while preparing the crust.
Prepare Crust: Place chopped dates in a food processor and pulse until they’re broken up. Add chocolate granola and pulse briefly to combine, taking care not to over-pulse to avoid breaking down the granola too much.
Massage Crust Mixture: Transfer the date and granola mixture to a mixing bowl and use your hands to massage it together until cohesive. Set aside.
Drain and Rinse Cashews: After soaking, drain the cashews and rinse with cold water to remove any residual starch.
Blend Filling: Add the drained cashews to a high-speed blender along with cold brew coffee, maple syrup, lemon juice, vanilla extract, and a pinch of kosher salt. Blend on high for 3 minutes, scraping down sides as needed, until smooth and creamy.
Adjust Consistency and Flavor: Taste the filling and add more cold brew to thin if desired or extra maple syrup for sweetness.
Assemble Jars: Place some crust at the bottom of small 3-4 oz jars or containers, pressing down firmly to create a crust layer.
Add Filling: Spoon the blended cheesecake filling over the crust in each jar.
Chill: Refrigerate jars for 30-60 minutes to allow the cheesecake to firm up and flavors to meld.
Serve: Before serving, top each jar with whipped coconut cream and enjoy this dairy-free, coffee-infused dessert.

Notes

Soaking the cashews ensures a smooth, creamy filling texture.
Use a high-speed blender for best results in achieving creaminess.
Adjust sweetness and coffee strength according to taste preferences.
Whipped coconut cream adds a rich dairy-free topping but can be omitted if desired.
Store leftovers in the refrigerator for up to 2-3 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, coffee cheesecake, vegan cheesecake, dairy-free dessert, no bake coffee dessert, cashew cheesecake, healthy dessert jars