I’ll be honest with you, this strawberry muesli recipe was born out of a disaster. I had intended on making cheesecake jars but used a jar that was far too big for the recipe, only filling about a third of the jar.
It looked pretty silly.
But it was SO delicious and I didn’t want it to go to waste, so I transferred it to a bowl to enjoy for myself.
I stirred it into a messy mixture and it was divine. And you know what?? I think it turned out better than the cheesecake jars would have!
So yes, it looks messy but if Eton Mess can get away with it, then so can this…
What is a cheesecake muesli “mess”?
1. You have the base which is crumbly, dense and subtly sweet (I used raw oats and dates but nuts would work too)
2. You have the cheesecake “filling” which is simply raw cashews, a tiny bit of agave, vanilla and lemon – you’ll be surprised how much this actually tastes like a rich cheesecake!
3. Then there is the sharp, fruity topping which is just pure strawberries. I pureed half of them and chopped the rest into small pieces.
4. It’s all mixed together like an Eton mess dessert!
Reasons to love this muesli:
- It makes a healthy and filling breakfast or dessert
- It’s unique
- Dairy-free and vegan
- Raw ingredients
- High-protein (over 10 g per serving)
- High fibre (8 g per serving)
Vegan Strawberry Cheesecake Mess
Move over Eton Mess... It's all about the Cheesecake Mess now. This quick & easy dessert is so healthy you could even have it for a filling breakfast!
For the cheesecake base mixture
- 45 g / ½ cup raw gluten-free oats
- 2 medjool dates, pitted
For the cheesecake filling
- 70 g / ½ cup raw cashews, soaked for at least 2 hours or overnight
- 2 tbsp unsweetened almond milk
- Zest and juice of half a lemon
- 1 tbsp raw agave nectar
- Approximately 8 large fresh strawberries
- Make the base by adding the oats to a high powered blender or food processor and blending with the medjool dates. Add a small bit of water until it forms a dense, crumbly mixture. Divide the mixture between two small bowls or glasses.
- Rinse out your blender and make the filling by blending all the ingredients until smooth. Again, divide the mixture between the two bowls.
- Finally, chop half of the strawberries into small pieces and blend the remained into a puree. Add to the bowls.
- Gently stir everything together to create a messy (but delicious) mixture!
- Serve and enjoy! The mess can be kept covered and refrigerated overnight to enjoy the next day but note that the texture will be much softer, like overnight oats.
Nutrition InformationYield 2
Amount Per Serving Calories 366Saturated Fat 1.5gSodium 24mgCarbohydrates 63.7gFiber 7.9gSugar 30.6gProtein 10.2g
I think it looks delicious! I’d love this for breakfast :)
Thanks Kelly! I’ll swap you a serving for one of your amazing berry creations?
Hana | Nirvana Cakery says
Hey Aimee! I love this cheesecake mess:) so simple too! x
Thanks Hana! I love simple desserts :-) x
Kate - gluten free alchemist says
Sometimes the best dishes are the unintended consequences of a very different plan. The ingredients here sound so good, it was going to be delicious however it was ‘thrown’ together! Yum x
Haha, I think that’s true – you can’t go wrong with these ingredients, can you? Thanks Kate!
I love how you can turn a disaster into the most beautiful dessert! They look super yummy! X
Thank you, Ania! Can’t wait to see you again soon <3
Now this is the kind of mess I like :D You always make the best vegan desserts! We need to arrange a cooking session together someday ;)
See, I think YOU make the best vegan desserts! I would absolutely love to meet and do a foodie collab one day! You’re in Manchester, right?