Happy birthday to the Recipe Redux – the site that hosts these fun monthly dietitian food blogger themed posts. June is their 6th birthday and we’re celebrating by posting our favorite summer small bite desserts. Being RDN’s (Registered Dietitian Nutritionists), we make recipes a bit differently: healthy (but still delicious). I’m obsessed with my mini mason jars as well as with rhubarb in the summertime so I made these mini Vegan Strawberry Rhubarb Mini Mason Jar Cheesecake for you.
I took them to a picnic and they were THE most popular dessert by far. These would be super fun for kids and are perfect for a party or outdoor event. They also don’t require cooking so are the perfect little dessert for warmer sunny months.
Vegan cheesecake is actually really easy to make; no cream cheese required! Quick soak cashews by pouring boiling water over them and soaking them covered for an hour. Add lemon juice, coconut milk and oil and some sweetener (I used maple syrup), refrigerate and you’ve got a raw, vegan filling that is so versatile. I made a simple graham cracker crust and topped with lightly sweetened summer strawberries and rhubarb for a sweet-tart flavor that reminds you of long, sunny days, picnics and fireflies. I purposefully cut the sugar in this recipe (not adding it to the crust for example), so these mini Vegan Strawberry Rhubarb Mini Mason Jar Cheesecakes are very light without being overly sweet.The perfect mini Vegan Strawberry Rhubarb Mini Mason Jar Cheesecakes for a summer dessert.… Click To Tweet
Note that this recipe is a little time consuming because you make the crust then freeze it, make the filling then freeze it and then top with the fruit. Doing it in parts adds to the total time but you can definitely work on other projects or recipes in between. The steps are simple but just require some breaks in between. The good news is that these travel and keep well and they will be enjoyed by all – vegan or not.
I hope you enjoy these cute little Vegan Strawberry Rhubarb Mini Mason Jar Cheesecake in honor of the most wonderful site, The Recipe Redux’ summer birthday. And if you need any other easy, healthy summer desserts, make sure to check out my Slightly Healthier S’mores and Mason Jar Berry Pies.
- 1 1/2 cups raw cashews, soaked (cover in boiling water then let sit, covered for 1 hour then drain)
- 8 graham crackers, ground
- 4 Tablespoons vegan butter substitute (try Earth Balance), melted
- 1 lemon, juiced with seeds removed (grate the rind and set aside for 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 (12 medium-sized berries), sliced
- 1 cup fresh rhubarb, sliced
- 1/4 cup maple syrup
- Start by soaking the cashews. While they are sitting for 60 minutes, make the crust by food processing or pulsing in a blender graham crackers and vegan butter. Dough should be wet and crumbly. Place 2 Tablespoons 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 in freezer to firm for about 30 minutes.
- Add cashews, lemon juice, coconut oil, coconut milk, and maple syrup to a blender and puree until very smooth. Pour into each mason jar over the crust with ~1/2 inch left on the top (about 1/4 cup filling in each jar). Place in freezer to set for 60 minutes.
- Mix strawberries, rhubarb and 1/4 cup maple syrup in a medium mixing bowl. Let sit for 60 minutes so flavors can mingle. Remove cheesecake from the freezer and top with 2-3 Tablespoons fruit on top. Garnish with a sprinkle of grated lemon if desired.