⅓ cup fresh blackberries, blueberries, or raspberries
3 sprigs of fresh mint
Instructions
Start by making the cheesecake layer.
Place the cashews in a bowl and add in the 1 cup water and let soak for 2 hours.
Once soaked, drain the cashews and add to a high speed blender or food processor.
Add in the remaining Pumpkin Hazelnut Cheesecake Layer ingredients and blend until smooth using a spatula to intermittently scrape the sides.
Once the mixture is completely smooth, transfer to a bowl using the spatula.
Next, using a food processor, create the Graham Granola Base by adding all of the ingredients to the processor and pulsing (use "pulse function") for 10-20 seconds until crumbly and well combined.
Divide the graham mixture evenly between 3 small glass jars (or tumbler glasses).
Next, divide the pumpkin cheesecake mixture evenly between the jars to top the graham layer.
Finish by topping the pumpkin cheesecake mixture in each jar with an even amount of the coconut whipped cream, a few berries, and a sprig of fresh mint.
Place the jars in the fridge to chill for 20 minutes before serving.
Enjoy
Notes
-*Create your own coconut whipped cream usingthis recipe or use a store-bought coconut whipped cream. -Double or triple the recipe for larger groups! :)
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/creamy-pumpkin-hazelnut-cheesecake-jars-dairy-free/