Vegan Cheesecake Parfait

Barker’s of Geraldine have crafted these delicious fruit compotes made from carefully selected varietals. Perfect to use for breakfasts, baking and desserts with a no mess spout pouch which brings convenience to your kitchen.  Find the range of compotes in the canned fruit section of your local New World and Pak n Save stores, or the dessert topping aisle of your local Countdown supermarket.


  • 1 cup rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 3/4 cup maple syrup
  • Barker’s Fruit Compote (your choice of flavour)
  • 1 cup raw cashews, soaked in water for 2 hours
  • 1 cup full fat coconut milk
  • 2 Tbsp honey or maple syrup
  • 2 Tbsp coconut oil
  • 3 Medjool dates, pitted
  • 1 tsp vanilla
  • Juice of 1 lemon
  • Pinch of sea salt


Preheat oven to 180 deg Celsius.

Place the rolled oats, sunflower seeds, pumpkin seeds & maple syrup into a food processor and pulse until combined and coarsely chopped.  You are not after a fine crumb.

Spread onto a baking tray and bake for 30 minutes or until golden.

Clean the food processor and add all remaining ingredients except the compote.  Combine until a smooth consistency is reached.

Layer the cooked seed base in the bottom of a glass, followed by the cheesecake mixture, topped with compote.

Chill for 1 hour prior to serving.