Single-serve strawberry cheesecake jars are fun, festive, and perfect for sharing!
Add the ingredients for the crust to a food processor and process until a thick dough has formed - you may need to stop the food processor several times to scrape the sides.
Add all ingredients for the strawberry jam swirl except for the chia seeds to a saucepan. Cover and bring to a full boil. Cook, stirring occasionally, until strawberries begin to soften, about 5 minutes. Reduce the heat and mash the strawberries using a fork or potato masher. Cover and continue cooking until thick, about 15 minutes. Add the chia seeds, stir well and allow strawberry mixture to cool to room temperature. Refrigerate in a sealed container at least 1 hour before using.
Soak the cashews for 3 to 8 hours in water. Drain, rinse, and add to a high-powered blender. Add the remaining ingredients for the filling to the blender and blend until completely smooth - this will take 1 to 3 minutes of blending.
Press the crust mixture firmly into the bottom of 8 small jars or dessert bowls. Pour in the cheesecake filling. Spoon the strawberry mixture into each jar and give it a swirl.
Place the jars in the freezer and freeze 2 hours or until completely set up. When ready to serve, thaw the cheesecake 8 to 10 minutes. Slice and serve! Note: You can also refrigerate the cheesecake jars, but they won't set up as much as if you freeze them.
*You can also use honey if you aren't vegan. Honey gives the cheesecake a nice tang, which makes it taste even more like regular cheesecake than the pure maple syrup version!