It’s amazing how easy it is to make these healthy no bake cheesecake jars and they taste fantastic. These can also be gluten-free and refined sugar free with an option for vegan cheesecake.
Prep time:
- Prep time: 5minutes
- Cooking time: 10minutes
- Total time: 15minutes
- Servings: 4
Ingredients
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For the cherry topping
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1 cup frozen cherries pitted
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2 tsp coconut sugar
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1/2 tsp lemon juice
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1 tsp arrowroot powder
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3 tbsp water
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For the crust
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1/2 cup pecans raw
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1/4 cup almond flour
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2 tbsp coconut oil softened
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2 tbsp coconut sugar
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1/4 tsp kosher salt
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For the filling
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2/3 cup Greek yogurt
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6 oz cream cheese
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2 tbsp maple syrup
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1 tsp lemon juice
Directions
- Take a small saucepan and pour into it the frozen cherries, along with the coconut sugar, lemon juice, arrowroot powder and water. Let them simmer lowly while stirring from time to time till the mixture thickens which will be about 10 minutes or so.
- The crust is prepared as the cherries cook. A food processor or blender is used to blend together pecans, almond flour, coconut oil, coconut sugar, and salt. When you taste them and feel as they are holding together well in your fingers that is good . You can add more coconut oil or one pitted date if it does not hold.
- Layer the crust mixture on the bottom of the jars.
- Take a stand mixer (or a medium bowl) and put cream cheese, Greek yogurt, maple syrup, lemon juice in it and using either hand mixer or your stand mixer beat all these until just combined.
- On top of the crust layer add this then finish with cherry topping. Serve immediately!
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