Jess Beautician’s Raspberry Ripple Cheesecake Bars Multigrain Biscuit Base

1. Place the full pack of Mr Organic Multigrain Biscuits in a food processor and pour in the melted, cooled
vegan butter and sprinkle in the salt. Pulse to combine for 30 seconds into a crumbly, biscuit base.
2. Line a loaf tin with parchment paper and tip the biscuit mixture into the base. Spread out evenly using a
spatula, then press down firmly using your fingers or the base of a glass. Place the biscuit base in the
freezer to set for 1 hour.
3. Make the Raspberry Ripple Sauce next by placing the frozen raspberries in a small saucepan on a low medium
heat along with the maple syrup, water and cornflour. Stir to combine and gently simmer for 5-10
minutes until the sauce has thickened, then remove from the heat and set aside to cool.

4. For the Cheesecake Layer, place the vegan coconut-based cream cheese, melted coconut oil, maple
syrup, lemon zest and juice, and vanilla extract into a food processor and blend until smooth and creamy.
5. Remove the biscuit base from the freezer, then pour the cheesecake layer on over the top and spread out
evenly using a spatula.
6. Take the cooled Raspberry Ripple Sauce and using a teaspoon at a time, dot it over the top then using a
toothpick, swirl the Raspberry Ripple Sauce through the cheesecake filling.
7. Transfer the cheesecake to the fridge and allow to set overnight or for a minimum of 12 hours or place in
the freezer to set for 1 hour and allow to thaw slightly before serving.
8. Slice into 8 even squares and serve cold!