If you’re looking for an easily transportable dessert for upcoming July 4th celebrations or summer potlucks, this recipe may be for you. Spooned into 4 ounce canning jars, this creamy, crunchy dessert is ready to go with a twist of the lid. It has the added advantage of being fast and no bake so no one needs to suffer from the heat of the oven.

If you don’t like coffee flavored cream, feel free to change this up. Use your imagination to come up with your favorites. I did get inspiration from Vegan Desserts in Jars by Kris Holechek Peters but I changed things around to suit myself. Just use your imagination! I once made this cream using my favorite rosewater extract. It was fragrant and wonderful!

– Linda Nelson

Crunchy Creamy Coffee Cheesecake

Ingredients:
3 cups crumbled salted pretzels
1 (12.3 oz.) package silken tofu – it must be silken, folks!
1 (8 oz.) container vegan cream cheese – Trader Joe’s makes a palm oil free brand.
1/2 to 2/3 cup sugar – depending on just how sweet your tooth is
1 teaspoon coffee extract
1 tablespoon Kahlua or to taste

Ganache recipe
1/2 cup vegan chocolate chips
1 tablespoon refined coconut oil or vegan butter
2 tablespoons non dairy milk or Kahlua

Coarsely crush the pretzels, and distribute them into the bottom of six 4oz. canning jars.

Make the ganache by putting all ingredients into the microwave or a double boiler. If using the microwave, heat in small increments (25 seconds) until the chips are melted. Stir to make it smooth. If using a double boiler remember to leave a gap between the simmering water and the pan container the ingredients to allow the steam to melt the chocolate.

Spoon the ganache over the pretzels, and place the jars in the refrigerator. As the ganache cools it will form a seal to keep the cream from seeping into the pretzels. We want them to keep their crunch!

Place all ingredients for the cheesecake cream in a food processor or blender, and process or blend until smooth. Spoon the cream over the firm ganache, seal the jars with the lids, and place in the refrigerator until you are ready to enjoy. I topped mine with some vegan dark chocolate covered coffee beans.