Tangerine cheesecake in a glass
Ingredients
for 2 people
| 145 g | vegan cream cheese substitute (e.g. vegan Philadelphia) |
| 20 g | sugar |
| 1 | tangerine, rinsed with hot water; use grated zest and 2 tbsp of juice |
| ½ dl | plant-based cream (whippable), beaten until stiff |
| 60 g | Oreos |
| 1 pinch | salt |
| 20 g | vegan butter substitute, melted |
How it's done
Cream cheese mixture
Place the vegan cream cheese, sugar, tangerine zest and juice in a bowl, mix with a whisk. Fold in the vegan whipped cream.
Cheesecake
Finely crush the biscuits and salt in a plastic bag using a rolling pin or blitz in a food processor. Mix in the butter, divide between the glasses, flatten the base a little with a spoon. Top with the cream cheese mixture, cover and chill for approx. 20 mins.
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