Mini vegan cheezecakes

Total: 3 hr 20 min. | Active: 30 min.
vegan, lactose-free

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.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

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 plain soya yoghurt (room temperature)
1 parcel vanilla pudding powder, for cooking, approx. 72 g
40 g margarine, liquide, refroidi
1 tsp lemon juice
To serve
100 g plain soya yoghurt
250 g raspberries

How it's done

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.

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