Plant-based Berry Cheesecake Jars


  • 25 min
  • Serves 4
  • Easy


Nut Crumble

1 cup Oats Plus

½ cup Omega 3 mix

½ Cup Natural Almonds

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground ginger

Pinch sea salt

¼ cup dark cocoa

4 tablespoons maple syrup or honey

3 tablespoons coconut oil

Berries and Chia Seed Coulis

2 ½ cups mixed berries (fresh or frozen is fine)

2 tablespoons maple syrup or honey

1 tablespoon Chia seeds

2 tablespoons water

To Serve

3 cups vanilla coconut yoghurt



Preheat oven to 160 degrees

Combine the dry ingredients of the nut crumble (except the cocoa powder) in a bowl and mix well.


Place the cocoa powder, maple syrup, and coconut oil in a small pot and place over a low heat. Heat gently until liquid. Mix thoroughly.

Pour over the dry ingredients and mix well. You may need to use your hands to fully incorporate.


Pour onto a lined baking tray. Bake for 15-17 minutes until toasted. Set aside to cool completely.


Place the berries, chia seeds, maple syrup, and water in a small pot over a medium heat. Bring to a boil and let simmer for 5 minutes until glossy and slightly thickened. Set aside to cool completely.


Use 4 clean 250ml jars for serving. Put a few spoonfuls of the nut crumble in the bottom of each. Next layer is a big dollop of coconut yoghurt, then a spoonful of berry coulis, followed by more coconut yoghurt. The final layer is more of the nut crumble.

Garnish by adding a small amount of coconut yoghurt on top and a few fresh or freeze-dried berries. Serve immediately or place the lid on and place in the fridge to enjoy later.

Recipe created by Kelly Gibney