Difficulty level: Easy
Time required: 1 hour +

This recipe makes 6 servings ( 6 jars/120 ml)

Ingredients:

• 12 cookies
• 1 tbsp of cashew butter (or any other nut butter of choice)
• 1 -2 tbsp of melted vegan butter
• 3 tbsp of strawberry  puree  
• 8 tbsp of vegan cream cheese
• 200 ml of plant based ”greek style” yoghurt
• 400 ml of plant based whipped cream
• 1 tsp of vanilla extract
• 4 tbsp of powdered sugar (or any other sweetener)
• 1 tsp of Rawnice Pink Pitaya  Powder
• 1/2 1 tsp of Rawnice Blue Spirulina Powder

Directions:

1. In a food processor, place cookies, peanut butter and melted butter. Blend. 
2. Place the cookie mixture in a jars - around 2-3 tbsp in each jar. 
3. In a bowl place cream cheese, yoghurt, sugar, and vanilla extract. Mix everything until smooth.
4. Add strawberry puree (or strawberry jam) and mix gently to make some swirls.
5. In another bowl whip the half amount  (200 ml) of  plant based cream.
6. Add whipped cream into cheesecake mixture and stir until combined.
7. Place the cheesecake filling into the jars.
8. Set the filled jars into the fridge, chill min 1 hour.
9. Whip the rest of plant based cream. Divide into two parts, add the coloring powders into each part and mix for a while.
10. Before the serving, add the colored whipped cream on the top of each jar.