Cheesecake in glass

Deliciously creamy and refreshing dessert from the jar with a base of fine cookie crumble, a layer of creamy cheesecake and a topping of cream and fresh berries. The perfect dessert for warm spring and summer days. Quick to make, gluten-free, oil-free and naturally sweetened. A true vegan dream!

Prep Time 20

Cooling time 4

Total Time 4 20

Servings Servings

Calories 344kcal

Ingredients

FOR THE FLOOR:

150 g gluten free cookies of your choice crumbled, bought or made yourself according to this recipe

FOR THE FILLING:

180 g Cashews if the blender is not very powerful, soak * see methods at the very bottom of the instructions.
200 g Vegetable yogurt or any other vegetable yogurt
120 ml maple syrup
½ tbspn ground bourbon vanilla
60 ml Lemon juice ¼ cup
Grated zest of one organic lemon
1 Pinch sea salt

TOPPINGS:

Fresh berries Blueberries, raspberries or other berries of your choice
Vegan cream

Metrisch - Tassenangaben

Instructions

FOR THE BOTTOM crumble the cookies in a mortar or by hand and divide into dessert glasses.
150 g gluten free cookies of your choice
FOR THE FILLING Place cashews, vegetable yogurt, maple syrup, ground bourbon vanilla, lemon juice, lemon zest and sea salt in a high-powered blender and blend until homogeneous. Pour directly into dessert glasses, smooth and refrigerate. Allow to infuse for at least 4 hours or overnight.
180 g Cashews, 200 g Vegetable yogurt, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 1 Pinch sea salt
Just before serving, remove from the refrigerator, decorate with vegan cream and fresh berries and enjoy!
Fresh berries, Vegan cream
Keeps up to 3 days in the refrigerator (without cream and berries).

Nutrition