Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make 6 x 0.25 litre jars or 12 x 0.125 litre jars or one large cheesecake (roughly 20cm cake tin). They’re no-bake but on the dirty side… not healthy raw cakes… we fancied a bit of indulgence!
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Total time
20
Meal
- vegan-desserts
Servings
06-Dec
Ingredients
Base
- 100g vegan spread
- 2 tbsp coconut oil
- 300g digestives (McVitie’s Lights are vegan along with free-from brands and some supermarket low cost). Use GF biscuits if needed (find in free-from sections in health food shops and supermarkets)
Filling
- 500g vegan cream cheese
- 2 tsp vanilla paste or extract
- 2 tbsp lemon juice
- 100g ground almonds
- 90g coconut oil, melted
- 150g caster sugar
- Pinch of salt
Topping
- 150-200g blueberries
- 2 tbsp berry (any) jam
- 250g icing sugar, sieved
- 1 tsp lemon juice
Instructions
- Grease the inside of your jars with coconut oil.
- Gently melt the spread and coconut oil on a low heat.
- Blitz the digestives or bash them with a rolling pin (in a clean tea towel) until fine.
- In a large bowl, mix together the melted spread and coconut oil with the biscuits.
- Place a small amount of the mixture (around 1cm) in the bottom of each jar and press down firmly with the back of a spoon.
- Place in the fridge while you make the filling.
Filling
- Blend all of the ingredients until smooth. You can use a stick blender if you don’t have a blender or food processor.
- Add 5 tablespoons of the filling to each jar if you are using the 0.25 litre jars or add 2.5 tablespoons if you are you are using the 0.125 litre jars.
- Place in the fridge to set for a minimum of 2 hours.
Topping
- Once your cheesecakes have nearly set, you can make the topping.
- Place the blueberries and berry jam into a medium saucepan and heat on low-medium until the blueberries are soft and squishy.
- Add the sieved icing sugar and lemon juice to the pan and stir thoroughly for a minute or two.
- Sieve the mixture into a jug and pour a thin layer over each cheesecake.
- Decorate with blueberries and mint (optional) and then pop back in the fridge until you’re ready to eat.
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