Lemon Cheesecake Pots
6 people
00h 10This refreshing no-bake vegan lemon cheesecake is a luscious blend of tangy lemon zest and creamy filling with a golden granola base, creating a delightful balance of zesty freshness and velvety richness.
Recipe by @veggiefoodjoe
Ingredients and Method
Ingredients
- For the base:
- 250g granola
- 50g dates
- 50ml coconut oil
- Cheesecake layer:
- 400g vegan cream cheese
- 250ml vegan cream
- 100g sugar
- juice and zest of 1 lemon
- Optional topping:
- 100g sugar
- 100ml milk of choice
- 1 tbsp cornflour
- 100ml lemon juice
- zest of 1 lemon
- 1/8 tsp of tumeric
Method
- Blitz the granola into a fine crumb then add the dates and blitz again. Add the coconut oil if the mix doesn’t hold together.
- Press the mixture into your jars.
- In a large bowl add the cream, cream cheese, sugar, lemon juice and zest. Whisk until it thickens enough to hold on to the whisk.
- Pour this mixture over the bases then place in the refrigerator while you make the topping.
- Place all of the topping ingredients in a pan and whisk for a few minutes until it thickens. Allow to cool and pour over the cheesecakes.
- Decorate with mint, lemon slices and lemon zest.
