Vegan Raspberry Cheesecake Pots
Vegan Raspberry Cheesecake Pots

Vegan Raspberry Cheesecake Pots

Prep: 30 mins
CHILL: 2 hours
Super Easy
Serves: 12

You can adapt this recipe as you like to make it gluten free (see tips in the method) or with any fruit that you like.

These little pots of joy are just delicious - takes no time to make and such a crowd pleaser - creamy, smooth, sweet and sharp. We've made them with raspberries and blueberries - look out for matching jams in good supermarkets for a quick and easy fruit topping.

Vegan Raspberry Cheesecake Pots
Awesome recipe. Tried this and the whole family enjoyed it immensely!
laura valarie

For the base:

Vegan 'digestive' biscuits, crushed


Vegan butter alternative (we like Stork baking block), melted


For the filling:

Vegan cream cheese alternative (we used Violife)


Natural vanilla extract


Zest and juice ½ lemon

For the topping:

Raspberries or blueberries


Raspberry or blueberry Jam


You will also need:

12 small glasses or 18cm loose bottomed cake tin

Step 1 of 3

crushed biscuits in a bowl

Place the crushed biscuits into a bowl and mix with the melted baking block.  Spoon into the tumblers and chill for 10 minutes.

You can easily swap the biscuits for gluten free versions – you might need a little extra melted butter alternative to bind the crumbs as gluten free biscuits can sometimes be more dry.

Step 2 of 3

cheesecake filling ingredients in a bowl

Whisk together the Carnation Vegan Condensed Milk Alternative with the cream cheese, vanilla, lemon zest and juice until smooth. Spoon the mixture on top of the biscuit base and chill for 30minutes.

Step 3 of 3

raspberry cheesecake ingredients in bowls

Mix the berries with the matching jam and top each cheesecake with the fruity mixture. Chill until ready to serve.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

Share this page