Vegan cheesecake pots
If you’re vegan, special occasions can be difficult to enjoy without the traditional treats, such as cheesecake, chocolate mousse, trifle and so on. Thankfully these days you can buy decent dairy-free alternatives. These vegan cheesecake pots are made with natural plant-based “cream cheese” and “double cream” which taste very similar to the real thing. For the cookies I used special cognac and orange gluten-free cookies, but feel free to use your favourite cookies. The topping is up to you too – most berries are suitable for the recipe.
Ingredients
Method
- Crumble the cookies into two glass pots and drizzle with a little rum or almond liqueur.
- Whisk the cream with the sugar and vanilla until it has thickened, then add the cream cheese and the remaining rum. Whisk, until you get a thick, smooth cream.
- Spoon this on top of the cookie crumble, then rest in the fridge for minimum 2 hours, or overnight.
- Rinse and pat dry some berries, then arrange them on top of the pots.
- You can drizzle some fruit syrup or more alcohol on top, then serve.