Vegan Toffee Cheesecake Jars

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56 pitted medjool dates, cut into chunks


Cheesecake Filling

1 cup raw cashews
1/3 cup Califia Farms Toffee Tiding Almondmilk Creamer
1 teaspoon real maple syrup
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
pinch of kosher salt

Caramel Sauce 

1/2 cup coconut sugar
1/3 cup real maple syrup
1/4 cup vegan butter
1 tablespoon coconut oil
pinch of sea salt


Dairy-Free Whipped Coconut Cream or Almond Milk)
Chopped Pecans


Place cashews in a medium-sized high-temperature safe bowl.  Bring 2 cups of water to boil and pour over the cashews.  Let them soak in the hot water.  Set aside.

Meanwhile, place dates in a food processor and pulse several times until they are broken up a little bit.  Add in the granola and pulse to combine.  Don’t over-pulse or the granola will break down too much.

Pour into a medium mixing bowl and use your ands to massage the dates and granola together. Set aside.

Add maple syrup and coconut sugar to a small sauce pan and bring to medium heat, stirring constantly until the sugar melts.

Add remaining ingredients and whisk until everything has melted. Remove from heat to let cool.

Drain cashews and rinse with cold water.  Add cashews to a high-speed blender along with the creamer, maple syrup, lemon juice, vanilla and kosher salt.

Blend on HIGH for 3 minutes, scraping down the sides as needed.

Taste and add additional creamer to make it less thick and additional maple syrup to make it sweeter.

Take a small 3-4 oz container (small mason jars work) and add some of the Crust to the bottom, pressing down to make a crust.

Add some of the Cheesecake Filling from the blender and then top with the Caramel Sauce.  Place in the refrigerator for 30-60 minutes so everything can cool.

Use any toppings, as desired, when serving.