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My Berry Forest

Creative plant-based recipes from the magical berry forest

April 11, 2019 By Tiinatuuli Leave a Comment

CREAMY VEGAN CHEESECAKES IN A JAR

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Creamy vegan cheesecakes in jar The pastel trend took over Instagram about two years ago. I started making all kinds of pastel yogurt / pudding / smoothie parfaits for my children, too. I used healthy ingredients to color the food, and that’s what I’ve used in these creamy vegan cheesecakes in a jar, which would be perfect little treats for Easter.

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Coloring food naturally

Yellow: I’ve always loved turmeric! I started using turmeric for my headaches when I was younger and it helped! I still use turmeric almost daily in pasta sauces, in yogurt, smoothies, lemon-turmeric tea and of course to color snacks and desserts beautifully yellow.

Green: my go to coloring for green is spirulina powder. You don’t need a lot, so the health benefits won’t be mentionable, but of course it’s still much better than artificial colors. I love the mint green color from spirulina, but also avocado, herbs or spinach work. You just need a good blender to blend the leaves so that you get a smooth result. And you have to adjust the taste: add more sweetener and / or lemon if needed.

Creamy vegan cheesecakes in jar Pink: raspberries, either fresh, powder or freeze dried work really well! I love the baby pink color, and the flavor is also super delicious. Another pink ingredient I love is beets. I sometimes just grate raw organic beet (or use the juice) but beet powder is more convenient. Beet powder is not as delicious in treats as raspberries, so some adjustment to flavor is recommended ๐Ÿ™‚

Orange: carrots, sweet potato, pumpkin. I first cut raw carrots and sweet potatoes in very small pieces, then I steam them for about 10 min (or less, depending on the size of the pieces) and let them chill. Then I blend a small amount with frosting / yogurt or whatever I’m making. I find the flavor really lovely, naturally sweet.

Purple: wild blueberries, blackberries, black currants. These are my go to berries (also berry powders work well) when I want a beautiful purple color. Again you need a very good blender to get smooth results, but if you don’t mind some berry spots on your treat, then you could just smash the berries and mix it with the parfait / yogurt / frosting.

Blue: now I would probably use blue spirulina to make blue food, but I’ve also experimented with purple cabbage ๐Ÿ™‚ You can read more about my experiment here (it was a success!).

Pastel colored treats

I have a bunch of naturally colored pastel recipes on the blog, all equally delicious. Here are some of my favorites:

Vegan unicorn hot chocolate this recipe is a must see also if you want to see photos with a bad white balance hehe.

Berry cream overnight oats My favorite pink luxury oats!

Matcha frozen yogurt ice cream An oldie, but still one of my favorite matcha treats.

Pastel cakes in a jar

I started making cakes in a jar a few years ago when I wanted a wholesome yummy treat, and I wanted it fast ๐Ÿ™‚ I usually have small leftover pieces of cake / muffins / brownies in the freezer and they are just perfect for treats like this!

If you don’t have any sweet treats in the freezer, rawnola / granola or crumbled cookies work equally well. If you don’t have any of these, I would do a quick treat: cook crushed nuts and rolled oats in a pan with coconut oil, maple syrup and pinch of salt. Add cocoa powder if you want a chocolate flavor, or any spices you like (Ceylon cinnamon, ground cardamom, vanilla..). Let this quick treat chill a while before you make the parfaits.

To make a cheesecake flavor I usually use cashews. I blend them with coconut cream, plant-based milk or yogurt until I have a creamy texture. But this time I wanted to make a more simple treat and used store bought vegan cream cheese.

I divided the cream cheese mixture into three parts and colored the parts with turmeric, raspberry powder and spirulina. I used lemon and sweetener to cover up any weird flavor.

This was ready in about 10 minutes (or even less). The jars look cute like this, but you can always add any toppings you like.

Here’s the simple recipe, I hope you like it โ™ฅ

Creamy vegan cheesecakes in a jar

Tiina from My Berry Forest
Easy-to-make, ready in 10 minutes. This dreamy vegan cake is a lovely and delicious weekday treat and it's also cute enough for any special occasion like Easter!
Print Recipe
Prep Time 10 mins
Course Dessert
Cuisine vegan
Servings 4

Ingredients
  

  • 2 cups plant-based whipped cream
  • 1/2 cup vegan unflavored cream cheese We have oat based and soy based cream cheeses here and the unflavored ones are kind of like "philadelphia" cream cheese
  • 1-3 tbsp maple syrup or other light syrup Adjust flavor to taste
  • 1-2 tbsp lemon juice
  • optional: zest of 1/2 organic lemon to intensify the lemon flavor
  • optional: hint of vanilla
  • 1/4-1/2 tsp turmeric powder
  • 1/8-1/4 tsp spirulina powder
  • ~1 tsp raspberry powder You can also use freeze dried / fresh raspberries and adjust the color to your liking.
  • 1 cup any crumbled cake, muffin, brownie, cookie OR you can also use rawnola / granola or this quick simple pan cooked treat (recipe above)
  • 1/3 cups raspberries or any other berries you like

Instructions
 

  • NOTE: The flavors and colors intensify overnight. So ideally I would recommend you to make this a day before serving.
  • Mix whipped plant-based cream, vegan cream cheese, lemon and syrup with a hand mixer until you have a fluffy and thick cream. 
  • Divide into three parts and color with turmeric, spirulina and raspberries.
  • Taste and add sweetener / lemon if needed.
  • Place crumbled cake / cookie / granola on the bottom of a jar. Add raspberries, mash them a bit.
  • Add cream
Keyword cake, cake in a jar, cheesecake, food coloring, vegan

Creamy vegan cheesecakes in jar

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Filed Under: All recipes Tagged With: Easter, cake, cake parfait, cheesecake, natural food coloring, pastel parfait, raspberries, spirulina, spring recipe, turmeric

Previous Post: « HEALTHY VEGAN NUTELLA PUDDING SMOOTHIE
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Tiina Strandberg, author of Fantastic Vegan Cookies Cookbook

Hello and welcome to My Berry Forest! This is a safe and happy place, where I share what I’m baking and creating. I am the author of Fantastic Vegan Cookies, available for pre-order now! Read more about me.

Order your copy of Fantastic Vegan Cookies – 60 Plant-Based Treats for Any Occasion. Your Ultimate Go-To Guide for Exceptional Vegan Cookies!

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About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

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