This strawberry muesli mess started as an accident. I originally planned to make individual cheesecake jars but used a jar that was far too large, so the filling only reached about a third of the way up. It looked a little odd, but the flavours were incredible, and I didn’t want to waste it. I poured everything into a bowl, stirred it together and discovered a wonderfully messy, satisfying combination that was even better than the jars I had intended.
The finished dish is rustic and unpretentious, yet vibrant, creamy and bright with fresh strawberry flavour. It’s a great option for breakfast or a wholesome dessert when you want something quick, nourishing and naturally sweet.
What is a cheesecake muesli “mess”?
This recipe combines three simple components to create a layered, stirred dessert or breakfast bowl:
- Crumbly base: A dense, slightly sweet mix made from raw oats and dates. It adds texture and a wholesome foundation — you can also substitute nuts if you prefer.
- Cheesecake-style filling: A silky, dairy-free cream made from soaked raw cashews blended with a little agave, lemon and vanilla. It tastes unexpectedly rich and cheesecake-like despite being raw and vegan.
- Strawberry topping: Fresh strawberries, half puréed and half chopped, giving both smooth fruit sauce and bright juicy pieces.
Once combined, these elements are gently folded together like an Eton Mess: intentionally imperfect, delightfully textured and full of flavour.
Reasons to love this muesli
- Healthy and filling — perfect for breakfast or a lighter dessert
- Dairy-free, vegan and raw
- Gluten-free when made with gluten-free oats
- Soy-free and suitable for many dietary preferences
- High in protein and fibre compared to many sweet breakfasts
- Quick to prepare — ready in under 10 minutes
Recipe
Vegan Strawberry Cheesecake Mess
Bright, creamy and naturally sweet, this quick cheesecake muesli mess combines oats, cashew “cheesecake” and fresh strawberries for a lush, nourishing dish you can enjoy any time of day.
Ingredients
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
Topping
- Approximately 8 large fresh strawberries
Instructions
- Make the base: add the oats and pitted dates to a high-powered blender or food processor. Pulse while adding a tablespoon of water if needed, until you reach a dense, crumbly texture. Divide this mixture between two small bowls or glasses.
- Rinse the blender and prepare the filling: blend the soaked cashews, almond milk, lemon zest and juice, and agave until smooth and creamy. Taste and adjust sweetness or lemon to preference. Divide the filling between the bowls over the oat base.
- Prepare the strawberries: chop half of the berries into small pieces and purée the other half until smooth. Spoon both the purée and chopped pieces on top of the cheesecake layer.
- Gently stir everything together to create a delicious, slightly messy texture — the aim is a mix of creamy, crumbly and fruity bits in every spoonful.
- Serve immediately, or cover and refrigerate overnight. If chilled, the texture becomes softer and more like overnight oats, which is still delicious for breakfast.
Nutrition Information
Yield: 2 — Amount per serving: Calories 366; Protein 10.2g; Fibre 7.9g; Carbohydrates 63.7g; Sugar 30.6g; Saturated Fat 1.5g; Sodium 24mg.