Strawberry cheesecake pots recipe

Vegan, gluten-free, wheat-free, quick & easy.

Do you like the look of these strawberry cheesecake pots? Well... you're in luck! They are quick, easy and no-bake!!!

They're a twist on the classic 'cheesecake'. Super simple to make and can be ready in under an hour.

Extra creamy dessert is light, refreshing and perfectly sweet.

A base of plain biscuits, a creamy cream cheese and yoghurt vanilla filling, topped with strawberry jam and fresh strawberries! Delicious!!!

These little pots would be perfect for a quick yet effective dessert or serve up at a party!

Everyone will be very impressed (just don't tell them how easy they are to make)- haha!

Preparation- 5 minutes

Chilling time- 1 hour

Makes- 4

Level- Easy

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Ingredients

-100g of plain biscuits (Rich tea, Digestives etc)

-170g of vegan cream cheese

-160g of dairy-free plain yoghurt

-1 tablespoon of icing sugar

-1 teaspoon of vanilla bean paste

-3 tablespoons of strawberry jam

-Strawberries

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Step 1- Place the biscuits into a food processor and whizz up until chunky crumbs

Divide between the pots.

Step 2- In a large mixing bowl, add in the cream cheese, yoghurt, icing sugar and vanilla bean paste.

Whizz up until fluffy and combined.

I use my Kitchenaid stand mixer with the balloon whisk attachment.

Step 3- Divide the cream cheese mixture on top of the cookie crumbs and pop into the fridge to set for around 1 hour.

Step 4- Spoon on about a tablespoon of jam onto each dessert and decorate with fresh strawberries (optional).

Store in the fridge before serving.

Best eaten fresh, day of making.

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Holly Jade

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