These are the kind of easy, delicious treats I love making for weight loss. Creamy pumpkin cheesecake filling, toasted oats, apples, and crunchy pumpkin seeds come together in a satisfying plant-based treat.

Servings: 3 jars

Ingredients

Cheesecake Filling

300 g silken tofu
½ cup pumpkin purée
3 tbsp unsweetened soy yogurt
1½–2 tbsp date syrup
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp cardamom
Pinch of salt

For Each Jar

2 tbsp rolled oats, toasted
⅓ of the cheesecake filling
2 tbsp unsweetened soy yogurt
Chopped apple
1 tbsp pumpkin seeds
Sprinkle of cinnamon

Instructions

1. Toast the rolled oats in a dry skillet over medium heat until lightly golden.  Allow to cool.
2. Add the silken tofu, pumpkin purée, soy yogurt, date syrup, vanilla, cinnamon, cardamom, and salt to a blender. Blend until completely smooth and creamy.
3. Divide the toasted oats evenly among 3 jars.
4. Spoon one-third of the pumpkin cheesecake filling into each jar.
5. Top each jar with 2 tablespoons of soy yogurt, followed by chopped apple.
6. Finish with pumpkin seeds and a sprinkle of cinnamon.
7. Refrigerate until chilled and enjoy!