The Chocolate Grain-free O’s add a delicious crunch to this vegan cheesecake parfait.


  • 1 cup raspberries, fresh or frozen
  • 1 tablespoon sugar
  • 2 tablespoons fresh lemon juice, divided
  • 4 cups Forager Project Chocolate Grain-Free O’s
  • 1 cup cashews, soaked for at least 30 min in hot water, then drained and rinsed
  • ½ cup full fat coconut milk
  • 2 tablespoons maple syrup or agave
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon vanilla extract
  • Pinch of salt


Add 1 cup raspberries to a small saucepan along with 1 tablespoon sugar and 1 tablespoon lemon juice. Cook on a medium heat, stirring regularly, until it starts bubbling. Lower the heat and simmer until the sauce has thickened (10-15 minutes).

For the cheesecake filling, add all the ingredients to a blender and puree until smooth. Set aside the cheesecake filling and the raspberry compote to cool in the fridge for 30 minutes. In the meantime, crush 2 cups of Chocolate Grain-free O’s by placing them in a bowl and pressing the bottom of a cup/glass down on the cereal. Divide the crushed cereal equally into 4 cups. Add a layer of raspberry compote, then a layer of the cheesecake filling. Finish with a layer of the uncrushed Chocolate Grain-Free O’s. Top with more raspberry compote. Enjoy!


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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