Vegan lemon and ginger cheesecakes

Vegan lemon and ginger cheesecakes

Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / portion: 481 kcal
, Fat: 29 g
, Carbohydrate: 47 g
, Protein: 5 g
These lemon and ginger cheesecakes are a simple dessert and perfect for when you're in a hurry. The refreshing lemon zest and warming ginger make this a dessert full of flavour. These delicious cheesecakes are perfect for when you don't have much time but still want a sweet dessert to finish your meal.

Ingredients

4 portions

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

Base

115 g vegan biscuits (see note)
1 ½ tbsp vegan butter substitute, melted

Cheesecake mixture

300 g vegan cream cheese substitute
300 g vegan plain yoghurt substitute (coconut)
6 tbsp sugar
1 tsp vanilla paste
1 organic lemon, use grated zest only
30 g ginger, grated

To decorate

1 organic lemon, use a little grated zest
a little preserved ginger, as desired
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Utensils

4 glasses, each approx. 200 ml

How it's done

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Base

Blitz the biscuits in a food processor, add the butter substitute, blitz briefly once again. Spread the mixture over the base of the jars, press down.

Cheesecake mixture

Combine the cream cheese substitute with all the other ingredients up to and including the ginger, spread on top of the biscuit base. Cover and chill for approx. 1 hr.

To decorate

Decorate the cheesecakes with lemon zest and ginger.

Good to know
Note: The best biscuits to use are ginger nut biscuits, e.g. McVitie's Ginger Nuts.

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