Vegan lemon and ginger cheesecakes

Name: Vegan lemon and ginger cheesecakes
Prep time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 6 tbsp sugar; 1 tsp vanilla paste; 300 g vegan plain yoghurt substitute; 2 organic lemons; 30 g ginger; 1 ½ tbsp vegan butter substitute; 300 g vegan cream cheese substitute; a little preserved ginger; 115 g vegan biscuits

Vegan desserts winter

Total: 1 hr 15 min. | Active: 15 min.

vegan, lactose-free

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 portions

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

How it's done

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.

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