Vegan Mini New York Style Cheesecake
Ingredients
Crust
- 125g vegan biscuits
- 1/4 cup melted vegan butter
Cheesecake filling
- 500g Original Creamy Sheese
- 1/2 cup icing sugar
- 1/4 cup corn flour
- juice of 1 lemon
- 1 tsp vanilla paste
- 2 tbsp maple syrup
- 1/2 cup raspberries (fresh or frozen)
Preparation
Preheat your oven to 180 degrees Celsius.
Line a muffin pan with muffin cases or use a silicon muffin mould.
In a blender or food processor, process the biscuits until fine and combine with melted vegan butter in a bowl.
Press down 1 tablespoon of the biscuit crust into each muffin mould.
Combine the vegan original creamy Sheese, icing sugar, corn flour, lemon juice, maple syrup, and vanilla paste in a large blender, food processor, or stand mixer.
Spoon the cheesecake mixture onto the biscuit crusts and bake in the oven for 30 minutes at 180 degrees Celsius. Then, leave to cool and set in the fridge for at least one hour.
Heat the raspberries on the stove, mash with a fork, and top each cheesecake with the raspberry coulis.
