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Mini vegan cheezecakes
Nutrition facts per serving:
- Energy in kcal about 473
- Fat about 21g
- Carbohydrates about 63g
- Protein about 6g
This is needed
This is needed
for 8 piece
Bases
- 150 g sugar
- 1 pinch salt
- 150 g margarine, cut into pieces, cold
- 230 g light spelt flour
- 8 tbsp jam
Filling
- 350 g plain 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
- 250 g raspberries
- 100 g plain soya yoghurt
Tools
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- One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased
And that's how it's done
And that's 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.
