Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In


Yoga Food, Nutrition, & Recipes

Strawberry Cheesecake in a Jar

This fresh and elegant nondairy cheesecake in a jar is luxuriously layered and on the table in less than 30 minutes. Genius time-saver alert: We use granola mixed with a few pantry staples to make a quick crust.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

Intro Offer
$3.99 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all publications in the Outside network like Vegetarian Times, Clean Eating, Yoga Journal, Outside and more
  • Outside Learn, our new online education hub loaded with more than 2,000 videos across 450 lessons
  • Exclusive yoga sequences from top teachers
  • More than 100 diet-specific meal plans
  • Outside Watch Shows, Films, and documentaries
  • Annual subscription to Outside magazine
Join Outside+
Yoga Journal

Digital + Print
Intro Offer
$2.99 / month*

  • Annual subscription to Yoga Journal magazine
  • Access to all member-exclusive content on
  • Ad-free access to
Join Yoga Journal

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

4 to 6
20 min



  • 1 cup granola of choice
  • 1 tbsp melted coconut oil
  • pinch sea salt, optional
  • 1 tbsp unsweetened almond butter or cashew butter


  • 1 14-oz can coconut milk, chilled overnight
  • 3⁄4 cup nondairy cream cheese
  • 4 tsp organic evaporated cane juice (aka organic sugar)
  • 2 cups strawberries, quartered
  • mint leaves, for garnish


  1. Prepare crust: In a food processor, pulse granola with coconut oil and salt (if using) until coarse crumbs form; add almond butter and pulse until just combined. Divide and press into the bottoms of 4 1-cup ramekins or 6 1⁄2-cup ramekins. Freeze until firm, about 10 minutes.
  2. Meanwhile, prepare filling: Open can of coconut without shaking. Scrape top of solid coconut into a cold mixing bowl (you should have about 3⁄4 cup), and reserve liquid for future use (try it in soups and smoothies). Using a hand mixer on medium, beat coconut solids until fluffy, about 2 minutes. Fold in cream cheese and cane sugar.
  3. Spoon cheesecake mixture over granola base, dividing evenly, and top with strawberries. Garnish with mint leaves. (Make ahead: Make granola base and cheesecake mixture up to 2 days ahead. Assemble and top with strawberries just before serving.)

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 302
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 26 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 18 g
  • Sodium Content 204 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 3 g