These mini cheesecakes are amazingly easy to make. A creamy, maple syrup-sweetened cashew cheesecake filling sits on a crunchy graham cracker crust. The finishing touch is a gelatin-free strawberry jelly made by combining strawberry juice with agar agar. Make these little cheesecakes for your next party, where they’re sure to be a hit!

Strawberry Jelly Cheesecake With Graham Cracker Crust [Vegan]

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For the Crust:

For the Filling:

  • 1 1/2 cups cashews, soaked in hot water for an hour then drained
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons agar powder
  • 1 14-ounce can coconut milk
  • Juice from 1/2 a lemon

For the Strawberry Coulis:

  • 4 cups frozen strawberries
  • 3 tablespoons water
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon agar powder


  1. Preheat oven to 350˚F. Lightly grease a 24-slot muffin tin or use a non-stick muffin pan.
  2. In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.
  3. Add coconut oil and mix well. Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.
  4. Bake for 5-10 minutes. Set aside to cool.
  5. In a blender, combine all filling ingredients and mix until very smooth. Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.
  6. Divide filling evenly among muffin tins, up until 1/8 inches  from the edge.
  7. Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.
  8. Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries or save for later use.
  9. In a bowl, combine water, maple syrup, lemon juice, and agar agar.
  10. Pour into a saucepan, adding strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2-3 minutes. (do not let the mixture set).
  11. Garnish mini cakes with strawberry jelly and refrigerate for an hour until filling has set.
  12. Using a blunt knife, gently pry edges to loosen cakes. They should pop right out. Serve.


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