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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 ml plant-based double cream
  • 2 Tbsp coconut sugar
  • ½ tsp vanilla paste
  • 100 g plant-based vegan cream cheese
  • 4-6 vegan almond or nut cookies gluten-free if needed
  • 2 Tbsp rum or liqueur optional
  • To serve: Berries such as raspberries, cranberries, blueberries, blackberries

Method
 

  1. Crumble the cookies into two glass pots and drizzle with a little rum or almond liqueur.
  2. 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.
  3. Spoon this on top of the cookie crumble, then rest in the fridge for minimum 2 hours, or overnight.
  4. Rinse and pat dry some berries, then arrange them on top of the pots.
  5. You can drizzle some fruit syrup or more alcohol on top, then serve.