These breakfast cheesecake jars are thick, creamy, healthy and delicious. Raspberry Cheesecake Bircher MuesliJars combine overnight oats, mashed raspberries and a quick cheesecake layer for a tasty vegan and gluten-free breakfast.
Spring is officially here and so are the vibrant, sunny breakfasts in the form of these pretty overnight oat bircher muesli jars. They are quick and easy to make and take a couple of minutes to prepare the evening before. Then layer up the oats in jars with some fresh berries and the magic “cheesecake” layer.
What are these oats like?
They are so good, here’s a few reasons why:
Thick and creamy
With a luscious and rich cheesecake top
A jammy fruity layer
Easy to prepare
Healthy and light yet filling
Made with good-for-you plant-based ingredients
Naturally gluten-free and easily nut-free
Easy to adapt to what fruits you have
Great to meal prep
Also good for families
If you want to go ahead and make these Raspberry Cheesecake Bircher MuesliJars, read the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients go into these Raspberry Cheesecake Bircher Muesli Jars?
The recipe is divided into a few layers; the oats, the raspberries and the cheesecake (plus the toppings).
Here’s what we need for the oat base:
Bircher muesli: I used the delicious new bircher muesli from Mindful Chef which has GF oats, pieces of apple, sultanas and flaked almonds. The oats are quite large so regular muesli will also work (and you don’t need to grind it down).
Thick dairy-free yoghurt: I always use coconut yoghurt as it’s the thickest and opt for one with minimal ingredients, like Cocos Organic. Other yoghurt will work but it needs to be thick to make these oats creamy.
Plant-based milk: any milk will work like oat or almond or your preferred variety.
Onto the raspberry layer:
Raspberries: just one ingredient needed. Fresh is best, although you can use frozen, just allow them to defrost and remove any excess liquid. Try other berries too like blueberries or blackberries. Failing that, you can use a berry jam, instead.
The cheesecake layer is so delicious:
Dairy-free cream cheese: there are few on the market and I like a nut-based one but there are some coconut-based ones, too.
Thick dairy-free yoghurt: as above, coconut is my favourite although others will work.
Maple syrup: just a little to add the sweetness to the cheesecake otherwise the cream cheese is quite savoury. You can use other sticky syrups like agave or brown rice syrup or vegan honey.
Finally for the toppings, these are all optional and you can pick your own, but here is what I love:
Peanut butter: or another nut/seed butter on top.
Fresh berries: to add to the berry flavour, although other fruits like sliced banana or kiwi are delicious, too.
Maple syrup: just a drizzle on top and other syrups will be fine, too.
Granola: I used a delicious Pecan Coconut and Chia Granola also from Mindful Chef which has great big chunks and is really crunchy but you can also make your own.
How do I make these bircher muesli jars?
The method is really simple and you can make these in a few steps.
Make the bircher base: stir together the muesli, yoghurt and milk.
Leave overnight in the fridge: to thicken.
Mash the raspberries: with a fork till no big lumps remain.
Stir together the cheesecake ingredients: the cream cheese, yoghurt and syrup till creamy.
Layer the jars: start with some mashed raspberries then the bircher, more raspberries and the cheesecake.
Add on your toppings: and dig in.
Are these Raspberry Cheesecake Bircher Muesli Jars gluten-free and nut-free?
To keep these gluten-free, make sure that your muesli and granola are gluten-free (both of these products mentioned use GF certified oats). Opt for muesli and granola without nuts to make these nut-free and also check your yoghurt, cream cheese and milk for nuts – and finally swap the peanut butter on top for seed butter like tahini or sunflower seed butter.
How long will these last?
Once made, keep these Raspberry Cheesecake Bircher MuesliJars in the fridge for 2-3 days, either made up as they are or separately. Over time, the layers may mix together, so to keep the jars looking their best, layer them up just before serving.
I love breakfast recipes, what others can I make?
I hope you are going to love these easy and fruity Raspberry Cheesecake Bircher MuesliJars and for more breakfast inspiration, how about my:
These breakfast cheesecake jars are thick, creamy, healthy and delicious. Raspberry Cheesecake Bircher Muesli Jars combine overnight oats, mashed raspberries and a quick cheesecake layer for a tasty vegan and gluten-free breakfast.
For the Bircher Muesli:
100g bircher muesli
75g thick dairy-free yoghurt
180-240ml plant-based milk
For the Raspberry Cheesecake:
1 tbsp dairy-free cream cheese
1 tbsp thick dairy-free yoghurt
1 tbsp maple syrup
2 tbsp peanut or other nut/seed butter
1 tbsp maple syrup
Add the bircher muesli, yoghurt and milk (start with 180ml) to a bowl and stir well. Cover and leave in the fridge for 4-6 hours, or overnight adding extra milk as needed.
Mash the raspberries with a fork.
For the cheesecake layer: stir together the cream cheese, yoghurt and maple syrup till smooth.
Have two jars or bowls to hand and add half the raspberries to the bottom. Top with the bircher muesli and then more raspberries. Spoon over the cheesecake layer.
Top with some peanut or other nut/seed butter, fresh berries, maple syrup and a sprinkling of granola. Enjoy straight away or keep the oat jars in the fridge for 2-3 days.
I look forward to hearing what you think of these Raspberry Cheesecake Bircher MuesliJars so please let me know in the comments below. If you do make these breakfast jars, I’d love to see them so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on Twitter, Facebook and Pinterest – please say hello!
With bircher raspberry cheesecake love x
p.s. this recipe was first created for Mindful Chef but this blog post is not sponsored and all opinions are my own (it’s a really yummy breakfast range and vegan and gluten-free, too!).