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Mini yoghurt cheesecakes

Alice - RicetteVegolose
Vegetarian or Vegan recipe
Stampa ricetta

Ingredienti
  

For the cheesecakes crust

  • 120 g biscuits I used organic spelt and nuts biscuits, you can use the ones you prefer
  • 1 tablespoon of avocado flesh + 1 tablespoon of homemade peanut butter or 2 tablespoons of your favorite butter, I highly recommend you use plant butter without hydrogenated fats!
  • 1 tablespoon honey or rice malt

For the filling

  • 200 g greek yogurt or soy yogurt strained for a couple of days
  • 1 tablespoon honey or rice malt
  • 1 teaspoon lemon juice
  • 1 teaspoon natural vanilla flavor
  • 200 g plant based whipping cream

Istruzioni
 

  • Let's start preparing the crust for our mini cheesecakes. Put in a blender the biscuits, the avocado flesh and peanut butter (or the plant butter you decided to use) and a tablespoon of malt or honey. Blend until the mixture looks like wet sand.
  • Add a little water and blend more until the mixture forms a ball.
  • Divide the crust mixture into 8 equal parts and use it to line the bottom of the molds you have decided to use (I used simple paper cups).
  • Now you can move on to prepare the filling: mix in a bowl the yogurt, malt or honey, lemon juice, vanilla.
  • Whip almost completely the plant cream. Stir in the cream to the yogurt mixture and use this to fill the small crusts you previously prepared.
  • Put the cheesecakes into the fridge for at least a couple of hours before serving.

Note

When you will serve the cheesecakes add your favorite topping, I suggest to try a fruit compote or a hazelnuts and chocolate cream...some good fresh berries would be great, too.