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Mini cheesecakes vegan à la vanille




Rendez votre été plus sucré et gourmand avec notre recette de mini cheesecakes vegan à la vanille.

Vanilla Vegan Cheesecake Bites

Ingrédients

Biscuit Base

  • 300 g Rhythm 108 Salted Caramel Biscuits
  • 100 g Vegan Butter
  • Vanilla Cheesecake Filling
  • 500 g Vegan Cream Cheese
  • 75 g icing sugar
  • 2 tsp VanillaExtract
  • 250 ml Vegan Double Cream

Olive Oil Caramel

  • 5 tbsp Olive Oil
  • 5 tbsp Maple Syrup

Instructions

Biscuit Base

  • Blitz the biscuits to a fine crumb
  • Melt the butter and mix in with the biscuit crumbs
  • Press the biscuit mixture into the bottom of a deep springform tin and refrigerate/freeze whilst you make the filling

Cheesecake

  • In a large bowl: add the vegan cream cheese, icing sugar, and vanilla and beat until smooth
  • In a mixer: whisk the vegan double cream to as stiff peaks as you can
  • Once combined, add the cheesecake mixture to the top of the biscuit base making sure to pack the mix into the sides of the tin to prevent any air gaps, and set it in the fridge for 5-6 hours, or preferably overnight

Caramel

  • Add both ingredients to a bowl and whisk with a fork for a few minutes. The texture will go grainy at first but continue until smooth
  • Drizzle over the top of the cheesecake. We like to cut ours up into enjoyable bite-sized pieces!

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