Raspberry Cheesecake Jars
A Delicious dessert or 'dessert for breakfast' recipe
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2 Jar Servings
❣️ 1 cup raspberries (fresh or frozen)
💗 2 tsp Smoov Blush Blend
🍪 10 graham/ oat cookies
🧀 1 package vegan cream cheese, room temperature
🍁 1 Tbsp Maple syrup Pinch of salt
🥥 2/3 cup coconut whipped cream
❣️ Fresh raspberries, coconut flakes, fresh mint leaves, fresh figs for garnish
1. Place the raspberries in a medium saucepan. Bring to a simmer on medium high heat, then lower the heat and gently cook, whisking frequently, until the raspberries have completely broken down. Set aside.
2. Using the food processor grind the cookies (or place in a plastic bag and crush with a rolling pin).
3. Divide evenly among the mason jars, packing "crust" at the bottom of each.
4. Using an electric mixer, beat the cream cheese on medium speed for 3 minutes, until smooth and light. Add Maple Syrup, salt and 1 tsp of Blush Blend and mix again. Scoop half of the cream cheese mixture and set aside.
5. Add additional tsp of Blush Blend to the remaining cream cheese, mix until smooth and set aside.
6. Place cooled raspberries on top of the cookie crusts in the mason jars. Spoon the first layer of raspberry cheesecake filling over the raspberries in the jars, then repeat the process with the second layer.
7. Top the jars with coconut whipped cream, fresh raspberries, figs, mint leaves and toasted coconut flakes. Enjoy!
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