Hold on to the last days of summer with this simple, quick and delicious recipe!
Making vegan desserts seems to be a bit of a scary prospect for some, (even professional chefs!) – how on earth could you make something decadent and more-ish without it being laden with dairy? Better to play it safe with a fruit salad….
But vegan desserts are far from scary, and it is a myth that they are time-consuming or require lots of weird and wonderful ingredients from health food shops or the internet. And with so many excellent new dairy-free (and accidentally vegan!) products coming onto the market all the time, making delicious dairy-free puddings and sweets couldn’t be easier.
These pretty little cheesecake pots are the perfect example – five ingredients, ten minutes (or less!), and no one will ever guess they are vegan. They would keep well in the fridge overnight so if you’re entertaining, make them the day before and just add the berries at the last minute.
5 sweet oaty biscuits (HobNobs or similar)
1 tbsp dairy-free margarine
200g dairy-free cream cheese
1-2 tbsp maple syrup
200g fresh mixed summer berries (strawberries, raspberries, blackberries, blackcurrants or blueberries)
- Crush the biscuits either in a mini-chopper / food processor, or a sealed sandwich bag and a rolling pin.
- Melt the margarine in a small bowl or mug in the microwave, then tip into the biscuit crumbs and mix until fully combined. Tip half the crumbs into each glass or jar and press down with the back of a spoon.
- In a large bowl, mix the cream cheese and 1tbsp maple syrup. Taste the mixture, and add a little more maple syrup if you prefer it sweeter. Spoon half the mixture onto each biscuit base and use a spoon to press down and smooth the mixture. Chill until serving.
- To serve, place the berries on top of the cheesecakes, slicing any large berries into halves or quarters.
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