Mini vegan cheezecakes

Mini vegan cheezecakes

Total: 3 hr 20 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 473 kcal
, Fat: 21 g
, Carbohydrate: 63 g
, Protein: 6 g

Thanks to their size, these mini cheezecakes make a perfect gift. The shortcrust pastry is ideal for filling with creamy vanilla pudding and the berries give this dessert a fruity note. I use strawberries, blueberries or raspberries, depending on the season.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bases

230 g light spelt flour
150 g sugar
1 pinch salt
150 g margarine, cut into pieces, cold
8 tbsp jam

Filling

350 g soya yoghurt (room temperature)
1 parcel vanilla pudding powder, for cooking, approx. 72 g
40 g margarine, melted, left to cool
1 tsp lemon juice

To serve

100 g soya yoghurt
250 g raspberries
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Utensils

One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased

How it's done

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Bases

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture, then mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Divide the dough into eight portions, shape into balls, press into the prepared moulds, pull upwards approx. 3 cm around the edge. Spread approx. 1 tbsp of jam over each pastry base and smooth down.

Filling

Mix the yoghurt with the pudding powder, margarine and lemon juice, transfer to the moulds.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove the cheezecakes from the tin and leave to cool completely on a rack. Cover and chill for approx. 2 hrs.

To serve

Top the cheezecakes with the yoghurt and raspberries just before serving.

Good to know
Tip: Instead of raspberries, use apricots and apricot jam.
Tip: Instead of soya yoghurt, use another type of vegan yoghurt.

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