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For the filling:
For the topping:
For the crumble:
- Place all of the filling ingredients in a food processor and whizz until completely smooth. Chill in the refrigerator until ready to assemble.
- In a small pan over a medium heat, bring the raspberries, blueberries and brown sugar to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens. Place in the fridge for 30 minutes.
- Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse sand. Pour into a bowl and set aside.
- To assemble, place one tablespoon of the crust into each of four glasses or jars. Spoon 1½ tablespoons of the cheesecake filling into each glass and tap down lightly to settle the filling. Add a spoon of berry topping to each jar. Repeat the layers to the top, then garnish with lemon zest and refrigerate until ready to serve.
556kcals, 31.6g fat (5.7g saturated), 63g carbs, 34.6g sugars, 14g protein, 7.8g fibre, 0.096g sodium
VeganSweet thingsCheesecakeSpecial OccasionsNo-bakeAfternoon teaVeganBakingMake it HealthyVegetarian
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