Vegan Raspberry Cheesecake Pots
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.
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
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
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
Mix the berries with the matching jam and top each cheesecake with the fruity mixture. Chill until ready to serve.
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Vegan Raspberry Cheesecake Pots
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Prep: 30 mins
CHILL: 2 hours
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Super Easy
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SERVES: 12
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Ingredients
For the base:
Vegan 'digestive' biscuits, crushed
150gVegan butter alternative (we like Stork baking block), melted
30gFor the filling:
Vegan cream cheese alternative (we used Violife)
550gNatural vanilla extract
1tspZest and juice ½ lemon
For the topping:
Raspberries or blueberries
400gRaspberry or blueberry Jam
5tbspYou will also need:
12 small glasses or 18cm loose bottomed cake tin
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Method
Step 1 of 3
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
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
Mix the berries with the matching jam and top each cheesecake with the fruity mixture. Chill until ready to serve.