Vegan no bake raspberry and muesli cheesecake jars
Add the frozen raspberries, water and optional maple to a non-stick pan.
Simmer on a medium / low heat until thick stirring regularly, about 2 – 4 minutes. You can add a little more water if required but I try not to as the raspberries will release water as they cook and the less water you use then you don’t need to add as much ground chia.
Squash the raspberries with the back of a spatula. Turn off the heat and add ground chia to thicken. Allow to fully cool. Option to place in the fridge to speed this up.
Blitz the muesli in a high speed blender.
Place in a bowl and mix with melted coconut oil (this will set the ‘cheesecake base’ crunchier if you place in the fridge or use nut milk if you prefer a softer base).
Option to leave whole if you prefer and mix with coconut oil or nut milk.
Add the vegan cream cheese, maple and vanilla to a mixing bowl. Mix using a hand whisk until smooth.
In a clean bowl, whisk the vegan cream until stiff. Blend the cream through the cream cheese using a whisk and adjust sweetness to taste.
Layer the base into two small jars, followed by a layer of the cheesecake filling and then raspberry. Repeat with remaining cheesecake and raspberry mix and sprinkle with whole dorset cereals Luscious Berry and Cherry muesli.
Option to place in the fridge to set the base or enjoy straight away.
- 1/2 cup dorset cereals Luscious Berry & Cherry muesli
- 1/4 tsp vanilla extract
- 1 tbsp melted coconut oil for crunchier base or 1 tbsp nut milk for softer base
- 1/2 cup vegan cream cheese
- 1 tbsp maple, or to taste
- 1/2 tsp vanilla extract
- 1/3 cup vegan cream
- 200g frozen raspberries (approx. 1.5 cups)
- optional 1/2 tbsp maple, or to taste
- 1 tsp water
- 1.5 – 2 tsp ground chia
- dorset cereals Luscious Berry & Cherry muesli