Raspberry Cheesecake Jars (Vegan & Gluten-Free!)

These Raspberry Cheesecake Jars are the dessert of the summer…rich, creamy, and just the right amount of tangy. They come together with layers of plant-based, gluten-free goodness and are made extra luscious thanks to our Greek-Style Raspberry yogurt. Oh, and did we mention they’re served in jars? Because cute matters too.

They’re perfect for backyard hangs, road trip treats, or those “I need something sweet right now” moments! This dreamy recipe is courtesy of @booboosbakeryy

WHAT YOU’LL NEED

For the crust:

• ½ cup walnuts
• ¼ cup almond flour
• 1–2 tbsp maple syrup
• Pinch of salt

For the filling:

• 1 cup raw cashews (soaked)
• 1 container cocojune Raspberry Greek-Style Yogurt (about 1/2 cup)
• 2 tbsp maple syrup
• 2 tbsp non-dairy milk
• ½ tsp vanilla extract
• Pinch of salt

STEPS TO DELICIOUSNESS

1. Place raw cashews in a bowl and cover with boiling water. Let them soak for 30–60 minutes, or overnight if you’re planning ahead.
2. Blend the walnuts, almond flour, maple syrup, and salt in a food processor until crumbly. Press this mixture into the bottom of two small jars.
3. Drain the soaked cashews and add them to the food processor along with cocojune Raspberry Greek-Style yogurt, maple syrup, non-dairy milk, vanilla extract, and salt. Blend until super smooth, about 1–2 minutes.
4. Pour the cheesecake filling over the crust layers. Place the jars in the fridge for at least 2 hours to set.
5. Finish with fresh raspberries, a drizzle of maple syrup, or even a sprinkle of lemon zest if you’re feeling fancy. Dig into these Raspberry Cheesecake Jars!