Vegan cheesecake in a jar with wildberries
Servings: 4 cheesecake (see photo)
Const: medium
Ingredients
For the base
- 30 g vegan biscuits
- 30 g oat flakes
- 1 Tbsp Maple syrup
- 1 tsp coconut oil
- 1 Tbsp peanut butter alternatively cream of almonds, cashews etc.
For the cream
- 175 g cashew nuts left to soak overnight or boiled in water for 10 minutes
- 100 ml water
- 3 drops vanilla extract
- 2 Tbsp Maple syrup
For the coverage
- 150 g frozen berries
- 50 ml water
- 2 tsp sugar or sugar for jams (instead of agar agar)
- 1 tsp agar agar
Instructions
For the base
- Whisk together all the ingredients for the cheesecake base.30 g vegan cookies, oat flakes, maple syrup, coconut oil, 1 Tablespoon peanut butter
- Place the base in your cheesecake molds, flattening and compacting it with the help of a spoon
- Let it rest in the refrigerator while you prepare the cream.
For the cream
- Put all the ingredients for the cream in a blender and blend until you get a smooth, homogeneous paste.cashews, water, vanilla extract, maple syrup
- Adjust sweetness by adding maple syrup or possibly sugar.
- Put the cream in your ramekins and let them rest in the freezer for at least 1 hour. Meanwhile you prepare the berry topping.
For the coverage
- Put the berries in a saucepan with the water and agave syrup and let them cook over medium-high heatwild berries, 50 ml water
- As soon as the berries have warmed up forming a liquid very similar to jam, add the agar agar and let it simmer for at least 8 to 10 minutes.agar agar
- Let the berry topping cool.
- Once cold, add the berry topping to your cheesecakes that have rested in the freezer.
- Your cheesecakes are ready! You can store them in the refrigerator for 2-3 days.
Notes
Tips:
- If you have not made time to soak the cashews overnight you can boil them for 10-15 in water.
- For the base, I recommend you use plain vegan cookies.
- If you want to decorate your cheesecakes, I recommend saving some frozen berries without adding them to the topping.