Easy Vegan Yogurt Cheesecake with Raspberry Sauce
Ingredients
- yogurt
- 2/3 maple syrup
- 2/3 lemon juice
- vanilla extract
- salt
- granola
- 1/2 cup raspberries
- 1 tsp lemon juice
- 1 tsp maple syrup
- pinch of salt
Preparation
In a small bowl, add the yogurt, 2/3 of the maple syrup, 2/3 of the lemon juice, vanilla extract, and salt. Mix well.
Place the granola in the bottom of your dish as the crust.
Pour over your yogurt mixture.
Cover and place in the freezer for at least 30 minutes.
Make your raspberry sauce by adding 1/2 cup raspberries, the remaining 1 tsp lemon juice, 1 tsp maple syrup, and a pinch of salt to a food processor and blend until smooth.
Top your cheesecake with the raspberry sauce.
Store in the refrigerator until ready to serve. Enjoy!
