Luscious Raspberry No-Bake Cheesecake Jars (Healthy & Easy!)

👩‍🍳 Instructions

1. 1

   Prepare the Raspberry Sauce: In a small saucepan, combine raspberries, 1 tablespoon maple syrup, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until berries break down and sauce thickens slightly (5-7 minutes). Taste and add more maple syrup if desired. Set aside to cool completely.
2. 2

   Create the Crunchy Base: In a food processor, pulse rolled oats, almonds, 2 tablespoons maple syrup, melted coconut oil, and sea salt until a coarse, sticky meal forms. Divide evenly and firmly press into the bottom of four 8-ounce mason jars or dessert glasses.
3. 3

   Whip the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually beat in Greek yogurt, 1/2 cup maple syrup, vanilla extract, and lemon juice until well combined and fluffy. Scrape down bowl sides as needed.
4. 4

   Layer and Chill: Spoon or pipe the cheesecake filling evenly over the crust in each jar. Smooth the top. Refrigerate for at least 4 hours, or preferably overnight, until set.
5. 5

   Assemble and Serve: Once the cheesecake is firm, spoon the cooled raspberry sauce generously over the top of each jar. Garnish with fresh raspberries or mint if desired. Serve chilled.