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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!
Prep Time 10 mins
Course Dessert
Cuisine vegan
Servings 4


  • 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


  • 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