Go Back
Print
Recipe Image
Notes
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
No-Bake Berry Cheesecake Parfaits (Vegan, Paleo, Low-Carb)
Creamy cheesecake layered with colorful berries on a no-bake crust! The perfect patriotic dessert! (You won't miss the dairy, gluten, or sugar.)
Prep Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings:
4
servings
Author:
Emily
Ingredients
Crust:
½
cup
almond flour
1 ½
Tbs
coconut oil
Dash of pure stevia powder
or 1 teaspoon maple syrup
Splash of vanilla
Dash of pink salt
Cheesecake:
1
cup
raw cashews
soaked
½
cup
coconut milk
or ¼ cup maple syrup + ¼ cup milk
2
Tbs
coconut oil
1 ½
Tbs
vanilla extract
1
Tbs
lemon juice
Pinch of pure stevia powder
about 1/16 tsp
Pinch of pink salt
1
cup
blueberries
1
cup
strawberries
US Customary
-
Metric
Instructions
To make the crust:
Stir together all ingredients in a small bowl. Taste and adjust for sweetness.
Spoon a heaping Tbs into the bottom of each jar and flatten with a spatula or spoon. Set aside.
To make the cheesecake:
{Soak cashews in hot water for 2 hours. Drain, rinse and shake dry} Blend cashews in a food processor until smooth. Scrape down the sides.
Add remaining ingredients (except fruit) and blend again. Taste and adjust for sweetness.
To assemble parfaits:
Add a layer of blueberries around the perimeter of the jar (on top of the crust). Spoon a little cheesecake on top.
Repeat 2 more layers of blueberries & cheesecake. pressing the blueberries into the sides. Place a sliced strawberry on top.
Chill parfaits for 1-2 hours. ENJOY.
Notes
What I used:
Blanched Almond Flour
https://amzn.to/2sGaSZ2
Pink Salt:
https://amzn.to/2qDduFk
Mexican Vanilla:
https://amzn.to/2vinWYh
Raw Cashews:
https://amzn.to/2vmQjop
Nutiva coconut oil:
https://amzn.to/2H5V0o2
To store:
Keep refrigerated for up to 7 days. Freezing not recommended because the fruit will turn soggy when thawed.