The mini vegan cheesecakes that I propose today are prepared with rice-based mascarpone and rice cream. A delicious and impressive dessert that is prepared with just a few simple ingredients. These mini vegan cheesecakes have a very delicate flavor that pairs perfectly with any topping, in fact I chose a raspberry jam and some hot melted chocolate added just before serving.
Ingredients
For mascarpone cream
For base
Tools
Steps
Melt the margarine in a bain-marie or in the microwave. Blend the biscuits in the blender. Add the margarine and blend again. Pour the mixture obtained into 4 8cm moulds. Compact well. Transfer to the fridge for 30 minutes. After cleaning the blender, add all the ingredients for the cream and blend well until you obtain a smooth and velvety mixture. Pour the cream into the molds and transfer to a baking tray. Add hot water up to a height of 2 cm of the mold. Cook in a preheated static oven at 160°c for 35 minutes. Turn off the oven, open the door and leave to cool inside. Transfer to the refrigerator for at least 3 hours before serving. Accompany with fruit or chocolate topping.
Cook’s tips
It can be kept in the refrigerator for 4 days.
It can also be flavored with grated lemon zest.
Vegan recipe
Chocolate avocado pancakes vegan-gluten free
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Varied doses for servings