To the large bowl
of remaining cheesecake filling, stir in the crushed chocolate creme - filled cookies and mix until thoroughly combined.
Use
the remaining cheesecake to decorate the cheesecake as desired and add fresh fruit.
Add the Oob Organic Smoothie Mix to the blender with
the remaining cheesecake and blend until combined.
Top with
the remaining cheesecake batter.
Stir the chocolate into
the remaining cheesecake filling.
For the matcha chai cheesecake layer, pour
the remaining cheesecake into a small saucepan over medium heat.
Pipe
the remaining cheesecake filling on top, to fill rest of each cube.
Once everything is blended in a high powered blender, I pour 2/3 of the filling onto the prepared crust, and then blend
the remaining cheesecake mixture with an extra 1/4 cup of Raspberries to create an extra fruity marble swirl throughout these Vegan Raspberry Cheesecake Bars.
Add the lightly beaten eggs and
the remaining cheesecake ingredients, mixing the mixture on low speed until fully combined.
Take
the remaining cheesecake mixture and add your blueberries, blending until fully combined.
Add the pumpkin and spices to
the remaining cheesecake mixture and whisk till combined.