Quick Earl Grey Vegan Cheesecake Pots
A delicious vegan dessert that can be made for after a weekday meal, sharing with friends at a dinner party or as an afternoon treat. To get best results, use an oat based vegan cream cheese.
This recipe is prepared with:
HMP40.000GY
Ingredients
120 g biscuits, crushed
60 g pistachios, crushed
For the cheesecake filling
350 g vegan double cream
3 Earl Grey tea bags
250 g vegan cream cheese
½ orange, zest only
100 g icing sugar
0.5 tsp vanilla extract
vegan lemon curd, as needed
For the cream
200 g vegan double cream
30 g icing sugar
To garnish
lemon, as needed, sliced
Utensils
Instructions
STEP 1/4
Making the cheesecake base
Add biscuits and pistachios into a bowl.
Mix to combine.
Spoon the mixture evenly into dessert glasses.
STEP 2/4
Add vegan double cream and Earl Grey tea bags into a saucepan.
Heat for 5-7 minutes on a medium-low heat.
Gently squeeze the tea bags and remove from the saucepan.
Let the cream mixture cool.
STEP 3/4
Making the cheesecake filling
Fit the Beaters.
Add cream cheese into a mixing bowl.
Mix for 30 seconds on speed Min, until smooth.
Then add the infused cream.
Mix for 1 min on speed Max, until thick.
Then add orange zest, icing sugar and vanilla extract.
Mix for 1 min on speed Max, until smooth.
Spoon a layer of lemon curd over the base of each cheesecake.
Then spoon in the cheesecake filling evenly, leaving a 1 cm gap from the top of the glass.
Chill in the fridge until needed.
STEP 4/4
Making the cream
Clean and fit the Beaters.
Add vegan double cream and icing sugar into a clean bowl.
Mix for 2 minutes on speed Max, until soft peaks form.
Spoon or pipe the cream onto the cheesecakes.
Garnish with lemon slices.
Serve.
Quick Earl Grey Vegan Cheesecake Pots
A delicious vegan dessert that can be made for after a weekday meal, sharing with friends at a dinner party or as an afternoon treat. To get best results, use an oat based vegan cream cheese.
Ingredients
120 g biscuits, crushed
60 g pistachios, crushed
For the cheesecake filling
350 g vegan double cream
3 Earl Grey tea bags
250 g vegan cream cheese
½ orange, zest only
100 g icing sugar
0.5 tsp vanilla extract
vegan lemon curd, as needed
For the cream
200 g vegan double cream
30 g icing sugar
To garnish
lemon, as needed, sliced
Utensils
Instructions
STEP 1/4
Making the cheesecake base
Add biscuits and pistachios into a bowl.
Mix to combine.
Spoon the mixture evenly into dessert glasses.
STEP 2/4
Add vegan double cream and Earl Grey tea bags into a saucepan.
Heat for 5-7 minutes on a medium-low heat.
Gently squeeze the tea bags and remove from the saucepan.
Let the cream mixture cool.
STEP 3/4
Making the cheesecake filling
Fit the Beaters.
Add cream cheese into a mixing bowl.
Mix for 30 seconds on speed Min, until smooth.
Then add the infused cream.
Mix for 1 min on speed Max, until thick.
Then add orange zest, icing sugar and vanilla extract.
Mix for 1 min on speed Max, until smooth.
Spoon a layer of lemon curd over the base of each cheesecake.
Then spoon in the cheesecake filling evenly, leaving a 1 cm gap from the top of the glass.
Chill in the fridge until needed.
STEP 4/4
Making the cream
Clean and fit the Beaters.
Add vegan double cream and icing sugar into a clean bowl.
Mix for 2 minutes on speed Max, until soft peaks form.
Spoon or pipe the cream onto the cheesecakes.
Garnish with lemon slices.
Serve.