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Saturday, 14 April 2018

Strawberry cheesecake pots recipe

Vegan, gluten-free, wheat-free, quick & easy.

Do you like the look of these strawberry cheesecake pots? Well... you're in luck! They are quick, easy and no-bake!!!
They're a twist on the classic 'cheesecake'. Super simple to make and can be ready in under an hour.
Extra creamy dessert is light, refreshing and perfectly sweet.
A base of plain biscuits, a creamy cream cheese and yoghurt vanilla filling, topped with strawberry jam and fresh strawberries! Delicious!!!
These little pots would be perfect for a quick yet effective dessert or serve up at a party! 
Everyone will be very impressed (just don't tell them how easy they are to make)- haha!

Preparation- 5 minutes
Chilling time- 1 hour
Makes-
Level- Easy 

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Ingredients
-100g of plain biscuits (Rich tea, Digestives etc)
-170g of vegan cream cheese
-160g of dairy-free plain yoghurt
-1 tablespoon of icing sugar
-1 teaspoon of vanilla bean paste
-3 tablespoons of strawberry jam
-Strawberries
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Step 1- Place the biscuits into a food processor and whizz up until chunky crumbs
Divide between the pots.
Step 2- In a large mixing bowl, add in the cream cheese, yoghurt, icing sugar and vanilla bean paste. 
Whizz up until fluffy and combined.
I use my Kitchenaid stand mixer with the balloon whisk attachment.
Step 3- Divide the cream cheese mixture on top of the cookie crumbs and pop into the fridge to set for around 1 hour.

Step 4- Spoon on about a tablespoon of jam onto each dessert and decorate with fresh strawberries (optional).

Store in the fridge before serving.
Best eaten fresh, day of making.

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Holly Jade
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2 comments

  1. These cheesecake pots look so delicious! I love the small macaron on top - so cute ♥

    ReplyDelete
    Replies
    1. Thankyou Natalie! Yay you noticed- haha! It's so tiny isnt it? :) x

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