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Vegan Strawberry Rhubarb Single Serving Cheesecake

A gorgeous, single-serve (in a mini mason jar!) cheesecake that's vegan? Yes! Everyone will love these SO much.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: Americana
Keyword: cheesecake recipe, no-bake cheesecake, vegan cheesecake, vegan dessert
Prep Time: 15 minutes
3 hours 30 minutes
Servings: 12
Author: Ginger Hultin


  • 1 1/2 cups raw cashews, soaked for 1 hour *cover in boiling water then let sit, covered for 1 hour then drain
  • 8 graham crackers, ground
  • 4 Tablespoons vegan butter substitute, melted
  • 1 lemon grated and juiced with seeds removed. Set the zest aside to use as a garnish
  • 1/3 cup coconut oil, melted
  • 3/4 cup full fat coconut milk
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries, sliced 12 medium-sized berries
  • 1 cup fresh rhubarb, chopped
  • 1/4 cup maple syrup


  • Start by soaking the cashews. While they are sitting for 60 minutes, make the crust.
  • In a food processor or blender pulse the graham crackers and vegan butter. The dough should be wet and crumbly. Place 2 Tablespoons of the crust in the bottom of each mason jar and press to coat evenly. I had good luck with a vitamin bottle for pressing down the crust. Set the jars in the freezer to firm for about 30 minutes.
  • Add the cashews, lemon juice, coconut oil, coconut milk, and  half the maple syrup to a blender and puree until very smooth. Pour the mixture into each mason jar over the crust with ~1/2 inch left on the top (about 1/4 cup filling in each jar). Place back in the freezer to set for 60 minutes.
  • Mix the strawberries, rhubarb and the other half of the maple syrup in a medium mixing bowl. Let the fruit sit for 60 minutes so flavors can mingle.
  • Remove the jars from the freezer and top with 2-3 Tablespoons of fruit on top. Garnish with a sprinkle of grated lemon if desired.
Tried this recipe?Mention @champagnenutrition