Blackberry mini cheesecakes

These are a plant-based version of mini cheesecakes, made with Violife vegan cheese products, making them dairy-free and suitable for those on a vegan or dairy-free diet. These mini cheesecakes are topped with a tangy, sweet blackberry compote, creating a delightful balance of creamy and fruity flavours.

Cooking Time
180
Portions
6

Ingredients

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  • g Unsalted Flora Plant butter, melted
  • g Violife Creamy Original
  • g Flora Plant Double
  • g Vegan biscuits Zest of 2 lemons
  •   tbsp Maple syrup
  •   tsp Vanilla extract
  • g Blackberries fresh or frozen Edible flowers for decorating blackberries for serving

  • 1

    Step 1

    Line a muffin tin with muffin cases.
  • 2

    Step 2

    To make the changecake bases, in a blender blitz unsalted Flora plant butter with the vegan biscuits until combined. Press into muffin cases using the back side of a spoon.
  • 3

    Step 3

    To make the filling, in a stand mixer combine Violife Creamy, Flora Plant double, lemon zest, maple syrup and vanilla extract and whisk until creamy.
  • 4

    Step 4

    Top the biscuit base with the changecake filling and place in the fridge to set.
  • 5

    Step 5

    For the blackberry topping, place the blackberries in a blender and blitz well.
  • 6

    Step 6

    Pour over the changecakes and place in the freezer to set.
  • 7

    Step 7

    To serve, remove from the muffin tin and the muffin cases and decorate with edible flowers and extra blackberries.

Ingredients

  • 150 g Unsalted Flora Plant butter, melted
  • 600 g Violife Creamy Original
  • 250 g Flora Plant Double
  • 250 g Vegan biscuits Zest of 2 lemons
  • 3 tbsp Maple syrup
  • 1 tsp Vanilla extract
  • 300 g Blackberries fresh or frozen Edible flowers for decorating blackberries for serving