Blackberry Raspberry Cheesecake Jars


Recipe Intro From thewoodenskillet

With this dessert, you get the best of both worlds, blackberries and raspberries thanks to TheWoodenSkillet. It is three layers of heaven with a crunchy granola crust, sweet cheesecake filling and a tart Driscoll's berry compote on top!!

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  • Recipe Card
Prep time 25mins
Serves or Makes: 4

Recipe Card

For the Crust


  • 1 1/2 to 2 cups grain-free granola
  • 5 dates, pitted and roughly chopped

For the Cheesecake Filling


  • 1 cup cashews, coked overnight in water then drained
  • 1/2 cup full-fat coconut milk
  • 1 1/2 tablespoons real maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Blackberry Raspberry Compote



  • Step 1

    Add Blackberry-Raspberry Compote ingredients to a small saucepan and bring to a simmer, stirring occasionally. Allow to simmer on low for approximately 10 minutes, or until it begins to reduce. Once it has reduced and thickened, remove from heat to let cool and it will become even thicker as it cools.

  • Step 2

    Meanwhile, combine granola and dates in mixing bowl and use your hands to combine. You can also place them in a food processor to initially start to combine them, but you will ultimately need to finish combining them with your hands.

  • Step 3

    Next, take the Cheesecake Filling ingredients and place in high-speed blender. Blend on high until it has reached a creamy, smooth consistency. If you are achieving a smooth consistency, add additional coconut milk 1 Tablespoon at a time and then blend some more, scraping down sides as you go. Taste and add additional lemon juice or maple syrup, as desired.

  • Step 4

    Take small 3oz jars and place Crust at the bottom, then add Cheesecake Filling and top with Blackberry Raspberry Compote. Garnish with additional fresh Driscoll's blackberries and raspberries. Serve immediately or prep ahead of time and keep in refrigerator overnight.