The Chocolate Grain-free O’s add a delicious crunch to this vegan cheesecake parfait.
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!
Michele L. Seattle, WA
Judy H. Marblehead, MA