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 - 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

150g

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

30g

For the filling:

Vegan cream cheese alternative (we used Violife)

550g

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 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

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Vegan Raspberry Cheesecake Pots is rated 4.9 out of 5 by 8.
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Rated 5 out of 5 by from Cheesecake This is a simple, easy and fabulous recipe which can be adapted to suit need. It has been loved by both vegan n non-vegan friends - win win! This is now my go to, brownie point winning recipe!
Date published: 2022-11-30
Rated 5 out of 5 by from Raspberry and blueberry cheesecake I’m dairy intolerant and have just discovered vegan alternative condensed milk, made these not expecting to enjoy them , how wrong was I these are delicious and could barely tell they were dairy free.
Date published: 2022-09-30
Rated 5 out of 5 by from Awesome recipe Tried this and the whole family enjoyed it immensely!
Date published: 2022-07-05
Rated 5 out of 5 by from I love this recipe! I have really missed the little snack pot cheese cakes since I had to give up dairy. This recipe is the perfect substitute. I make a batch in a muffin tin without the jam on top and then freeze them. I add the jam after I've defrosted one. They last really well for a month at least (they are usually gone by then).
Date published: 2022-06-30
Rated 5 out of 5 by from So healhy Ideal for vegan and non vegan, just adjust the recipe, very tasty
Date published: 2021-09-02
Rated 5 out of 5 by from Excellent one for gluten free I tried this recipe after being told to go gluten and wheat free, it is so easy to adapt with fruit that I can eat and the tip about gluten free biscuits was spot on. It was delicious and even my other half loved it.
Date published: 2021-09-01
Rated 5 out of 5 by from Absolutely delicious I loved the sound of these cheesecakes so I adapted it so it wasn't vegan and made the mix on top out of a whole jar of blueberry jam with half a bag of mixed frozen berries (defrosted) I made about 20 individual cheesecakes and they went down a treat. Will definitely be making again
Date published: 2021-06-01
Rated 4 out of 5 by from Delicious!! I made this with violife and raspberry coulis from Sainsbury's, and i made it as one big cheesecake. And it's so goooood. I added a bit more of the condensed milk because I found it wasn't very sweet with the original amount, but the finished product was heavenly. And so quick and easy to make!!
Date published: 2020-11-28
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