Mini “Cheesecakes”


A quick and tasty recipe to say you “hii!”… I cannot comment on your recipes as I did before just for lack of time, but I read you often and whenever I can!

Ingredients for the base:
50 gr of dry vegan biscuits
2 teaspoons of soy butter (or oil of corn germ)
spelt milk, as needed
Ingredients for the custard:
vegrino obtained from 500 gr of plain soya yogurt
3 full tablespoons of corn malt
1 teaspoon of vanilla powder
1 + 1/2 teaspoons of cinnamon
1 handful of chocolate drops
cocoa powder, to decorate

Pulverize the biscuits with the mixer and work them with your hands, adding the soy butter and enough spelt milk to get a base with the right consistency to be compacted; put it into the molds – here I used round pastry rings of various sizes. Prepare the custard by simply mixing the ingredients together, place it over the bases, sprinkle with cocoa powder and refrigerate for at least a couple of hours. Remove the round pastry rings and serve … the success is guaranteed! I wish health and happiness to you all :-)!

Chef: Elly from VeganBlog

  1. wendy 11 June 2012 at 03:57

    Nice and quick recipe!
    Also thanks for “introducing” me to “vegrino”, seems quite interesting and lends itself to manu variations and uses 😀

  2. acorn 16 June 2012 at 07:07

    never tried “vegrino” but I saw it often in the blog…seems good. I’ll try the recipe for your cheesecake, thanks 🙂

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