Cinnamon Cheesecake in a Jar (Vegan)

January 06, 2019

Dessert once in a while never hurts, that too a dessert that has some nutrition elements to it! We have a recipe for the frozen cheese cake too ( here ), but this one takes less time as no freezing is involved and can be taken as 'to go breakfast'!

We also added some Almond Chocolates on side, just to give that touch of chocolate. And they make a great snack by themselves.


Cinnamon Cheesecake in a Jar

  • Vegan | Refined Sugar-Free

Prep Time : 15 mins

Cook Time : 20 mins

Total Time : 35 mins

Yield : 3 Yogurt Jars


Bottom Layer :

1/2 cup Pumpkin Seeds

1/4 cup Almonds

1/4 cup Rolled oats

5-6 Pitted Dates

2 tbsp Coconut Oil

Middle Layer :

1/2 cup cashews

1/2 cup Coconut Flakes

1/2 tsp Cinnamon Powder

1 tsp Vanilla Extract

2 tbsp Maple Syrup or Agave

1/4 cup Plant Milk (Almond Milk)

Top Layer :

1/2 cup Frozen or Fresh Berries

1 tbsp Flax seed meal or Chia Seeds

Almond Chocolate bites :


Dark Chocolate

Sea Salt


  • For bottom layer, add all ingredients to a blender or food processor and coarse blend.

  • Try not to add any liquids, we just need crushed nuts consistency.

  • For middle layer, add all ingredients to a blender ( preferably high seed ) and blend till you get smooth consistency. Add 2 tbsp more of plant milk if needed. 

  • For top layer, if frozen berries, add berries to a microwavable bowl and microwave for 2 mins. Mash the berries with a fork to get smooth consistency, now add flaxseed meal or chia seeds, mix well and keep aside for 2 mins.

  • If fresh berries, in a sauce pan add berries, 2 tbsp of water and cook on low flame for 2 mins. Mash with a fork to get smooth consistency. Now add flaxseed meal or chia seeds, mix well and keep aside or in refrigerator for 2 mins.

  • Once all the layers are ready, arrange them in a jar bottom to top. 

  • Now serve with a smile!

  • For Almond Chocolate bites, melt the dark chocolate in a bowl, add raw almonds and mix till almonds are well coated on all sides. Using a fork, remove each chocolate covered almond from bowl and place on parchment paper to dry. Sprinkle pinch of salt. Let chill in refrigerator for 10-15 mins. And they are ready!

VARIATIONS : If you don't want to use cashews, just use some frozen fruit ( but remember the consistency can vary ). And you can use some crushed non-dairy biscuits or crackers as bottom layer if you want to avoid nuts as whole.

STORAGE : Store in refrigerator for 2 days or in freezer for a month. 

So, how do you like it..? Let me know in the comments below and follow us @theguccha on Instagram & Facebook for more updates and video recipes!!

See you in the next one!