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Jess Beauticians Raspberry Ripple Cheesecake Bars Multigrain Base

Jess Beautician’s Raspberry Ripple Cheesecake Bars Multigrain Biscuit Base

The perfect sweet summer treat for you to try and share with friends and family. Be warned, these are dangerously good!

150 mins

8 people

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INGREDIENTS

3/4 cup vegan butter melted and cooled
Pinch salt
1 1/3 cups vegan coconut-based cream cheese
1/4 cup coconut oil melted and cooled
1/4 cup maple syrup
Zest of 1/2 lemon
2 tsp lemon juice
1 tsp vanilla extract
1/3 cup frozen raspberries
2 tbsp maple syrup
2 tbsp filtered water
1 tsp cornflour

METHOD

1. Place the full pack of Mr Organic Multigrain Biscuits in a food processor and pour in the melted, cooled
vegan butter and sprinkle in the salt. Pulse to combine for 30 seconds into a crumbly, biscuit base.
2. Line a loaf tin with parchment paper and tip the biscuit mixture into the base. Spread out evenly using a
spatula, then press down firmly using your fingers or the base of a glass. Place the biscuit base in the
freezer to set for 1 hour.
3. Make the Raspberry Ripple Sauce next by placing the frozen raspberries in a small saucepan on a low medium
heat along with the maple syrup, water and cornflour. Stir to combine and gently simmer for 5-10
minutes until the sauce has thickened, then remove from the heat and set aside to cool.

4. For the Cheesecake Layer, place the vegan coconut-based cream cheese, melted coconut oil, maple
syrup, lemon zest and juice, and vanilla extract into a food processor and blend until smooth and creamy.
5. Remove the biscuit base from the freezer, then pour the cheesecake layer on over the top and spread out
evenly using a spatula.
6. Take the cooled Raspberry Ripple Sauce and using a teaspoon at a time, dot it over the top then using a
toothpick, swirl the Raspberry Ripple Sauce through the cheesecake filling.
7. Transfer the cheesecake to the fridge and allow to set overnight or for a minimum of 12 hours or place in
the freezer to set for 1 hour and allow to thaw slightly before serving.
8. Slice into 8 even squares and serve cold!

 

 

 

Which of our products do you need for this recipe?

Multigrain Biscuits with Chia and Flax Seeds
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