Vegan Raspberry Cheesecake Pots
Vegan Raspberry Cheesecake Pots

Vegan Raspberry Cheesecake Pots

Time
Prep: 30 mins
CHILL: 2 hours
Difficulty
Super Easy
serves
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, a perfect fit for all pudding lovers - 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
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For the base:

Vegan 'digestive' biscuits, crushed

150g

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

30g

For the filling:

Vegan cream cheese alternative (we used Violife)

600g

Natural vanilla extract

1tsp

Zest and juice ½ lemon

For the topping:

Raspberries or blueberries

400g

Raspberry or blueberry Jam

5tbsp

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 berried 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?

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