Snack Pack Vegan Cheesecake

April 22nd, 2013 · Lisa · gluten-free, raw, Recipes, Snacks, Sweet · Comments

I’m no longer afraid of the dark. I don’t worry about monsters living in my closet. And I haven’t checked under my bed for creepy creatures in decades.

But at 34, I can still be intimidated by the unknown.

I believe in the importance of change and adaptation. They bring on growth, development, evolution – all very, very important for a fulfilling existence. But there is something about not knowing where the bathroom is that can make you feel 5 years old all over again. (Can you tell I started a new job today?)

With that in mind, I decided to support my inner child this week. There is nothing like pulling out a snack pack, vegan cheesecake at your big grown up desk, while twirling in your ergonomic spinning chair. It makes everything right in the world. 🙂

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These tiny blueberry cheesecake cups remind me of the ones they used to sell at a certain poultry-focused fast food chain when I was a kid. If you leave them in the fridge the cheesecake layer has a thick yogurt-like texture. Very creamy, yet easy to scoop out with a spoon. If you’d like a firmer texture just pop the cups in the freezer instead (defrosting for about 30 minutes before indulging).

Snack pack cheesecakes are so simple to make. I spent just a few minutes making the layers and filled cups to savour all week. Now going to work means: meeting new friends, learning new things – and afternoon cheesecake!

Yup…being a grown-up with a blender is awesome.

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Snack Pack Vegan Cheesecake


  • 1 cup frozen blueberries (defrosted)
  • 1 tsp lemon zest
  • 1 tsp + 1/4 cup maple syrup, divided
  • 1 cup raw cashews (soaked 2-4 hours then drained)
  • 1 TBSP lemon juice
  • 1/2 cup water
  • 1/4 cup coconut oil
  • 2 pinches sea salt, divided
  • 1 cup raw almonds
  • 1/4 cup medjool dates, pitted


  1. In a bowl, stir together the blueberries, lemon zest and 1 tsp of maple syrup. Evenly divide between the 6-8 small mason jars.
  2. In a blender combine the cashews, 1/4 cup of maple syrup, lemon juice, water, coconut oil and a pinch of salt. Blend until smooth.
  3. Evenly distribute the creamy cashew layer on top of the blueberry layer in each jar. Put in the freezer to firm for at least 1 hour.
  4. In a food processor combine the almonds, dates and a pinch of salt. Pulse until the mixture is well incorporated and holds together when pressed. Evenly distribute on top of the creamy cashew layer and press down firmly to create a crust.
  5. Twist on the jar lids and store in the fridge or freezer until ready to snack.
  6. Makes 6-8 tiny cheesecake treats.



  1. Christa Collie
    Posted April 22, 2013 at 9:45 pm

    Oh Lisa I LOVE this! What a deliciously fabulous (and easy!) snack… that would make any day brighter 🙂 saw your tweet earlier, so glad your first day went well; they are lucky to have you!

    • Posted April 24, 2013 at 6:55 am

      Thank you Christa! I was so happy to have this little treat to look forward to. I hope you give them a try.

  2. Posted April 23, 2013 at 10:09 am

    Wow, these little cheesecakes look amazing! I’m all for having a treat to help smooth a transition. Best of luck with your new job!!

    • Posted April 24, 2013 at 6:55 am

      Thank you! Every time I see a comment from you I just think – I can’t wait for VVC!

  3. coconutandberries
    Posted April 23, 2013 at 3:52 pm

    What a way to make a work day special! I always like the idea of packing a lunch to take to work. I’m still a student and live at university so don’t need to but it’s something to look forward to when I’m “grown-up” These would be perfect for a picnic 🙂

    • Posted April 24, 2013 at 6:56 am

      Yes! These would be a fantastic picnic addition. We’re finally getting closer to the season here. I can think of endless flavour ideas too.

  4. Heathypace
    Posted April 24, 2013 at 7:55 pm

    Oh my goodness, this is so cute Lisa! Would be perfect for a party!

    • Lisa
      Posted April 28, 2013 at 3:35 pm

      Thank you lovely!

    • Posted May 12, 2013 at 2:23 pm

      Picnic party!

  5. Posted April 25, 2013 at 7:01 pm

    Dear holy heaven in a handbucket, this is perfection. Leeetle bit classier than the raw Sweets from the Earth cookie dough I ate with a spoon from a little pre-packed tub at my desk today. (I half-planned to microwave it, but I didn’t. Me all class.) You are perfection.

  6. Posted April 26, 2013 at 12:12 pm

    Just wanted to pop in and say I just found your blog through Hannah’s. I need to do a three-week elimination diet — no dairy and gluten and possibly some other things. I think I have a food insensitivity somewhere that is the root of some various ailments. I’m looking for lots of inspiration and happy to see I’ll get plenty here!

    • Lisa
      Posted April 28, 2013 at 3:35 pm

      Christine, I’m so excited that my recipes will be a helpful resource. Best of luck!

    • Posted May 12, 2013 at 2:23 pm

      Excellent! I hope the elimination diet goes well. Luckily, even without diary and gluten there is a lot of deliciousness left to enjoy.

  7. Beth
    Posted May 12, 2013 at 1:44 pm

    Hi Lisa, I found your blog through this recipe, posted on Pinterest, and wanted to let you know that I’m a huge fan. Love the blog, LOVE these portable treats!

    • Posted May 12, 2013 at 2:22 pm

      Thank you Beth! I’m really delighted to hear you like the blog. I really should make another batch of those little cheesecakes. They were such a hit.

  8. Denielle
    Posted September 5, 2013 at 4:11 pm

    These look so amazing!! I will definitely be tryin this recipe. What sizes son jars did you use?

    • theveganlisa
      Posted September 5, 2013 at 5:49 pm

      They are about 3 1/2 inches tall. Perfect snack size.

      • Denielle
        Posted September 5, 2013 at 10:08 pm

        Thanks! Sorry for the two spelling errors, my silly autotype!

  9. Denise Campbell
    Posted January 26, 2014 at 3:55 am

    Found my way here by going through a list of Gluten Free Food/Recipe Sites/Blogs and so happy I did, because I ended up finding this. Was diagnosed w/at the very least Gluten Intolerance last Spring and it’s been a challenge due to still living at home, but due to various health issues, unable to cook for myself. Combine that w/an unsupportive Mom and my Dad on the Dialysis Diet, which Mom uses as one of many excuses to not cook Gluten Free, and it’s been far harder than it should be.

    Maddening and frustrating are understatements beyond understatements, but that’s what my home life these days. I’m hoping these might end up helping in some way, as we both love Cheesecake and Dad doesn’t, so this one she can’t pull out the Guilt Trip excuse to use at least. At least I don’t think she could, but you never know.

    One question….How long do you soak the Cashews for? Up in the list, it looks like 24 hrs, however when I enlarged it here on the iPad Mini, it looks like there’s a dash and actually 2 to 4 hrs. Which is it?

    Anyway, it’s so great to find a Gluten Free Blog that’s Canadian!! It really is rare in my experience to find one and I really like what I see around here. I’ll be back for sure!!

  10. elisa
    Posted May 9, 2014 at 4:08 pm

    i made them today after having them on my to-do-list for 5 months now. they were so delicious! and much more easier to make than i thought.

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