Raspberry Cheesepots

Ingredients

Raspberry layer

250g raspberries

1 heaped Tsp  icing sugar

Biscuit base

80g Oaties (gluten-free, vegan, oat biscuits)

30g vegan butter substitute

Cheesecake layer

340g silken tofu

200g vegan cream cheese

2 heaped Tsp icing sugar

2 teaspoons lemon juice

2 teaspoons vanilla essence

Method

Place 2/3 of the raspberries in a bowl, and sprinkle over the icing sugar. Set to one side, and leave for 20 minutes. 

Crush the biscuits. Add the vegan butter substitute to a saucepan and heat. Pour the crushed biscuits into the 'butter', and also the chopped, toasted hazelnuts. Mix well. Split the crumbly biscuit base to wine glasses. 

Blend the silken tofu, cream cheese, lemon juice, vanilla essence and icing sugar. When smooth, carefully spoon into the wine glasses. Smooth over the top.

Return to the raspberries. Use a wooden spoon and crush the raspberries. Mix well. Spoon on top of the cheesepot, and then add the uncrushed raspberries on top.

Notes

I was all set up to make some dairy-filled cheesecake, and instead went the vegan route. The recipes I saw had too many ingredient I didn't have, so I improvised, and it's tasting rather nice. Hence, I am writing out the recipe.