If you’re looking for a fresh, light and fully plant-based dessert, these mini red berry cheesecakes are the perfect solution. The crunchy base of vegan cookies combined with a soy ricotta and yogurt cream, finished with a homemade strawberry coulis.
I make soy ricotta quite often now; you can see my recipe if you’d like.
Served in single portions, these vegan cheesecakes are elegant and practical, ideal to finish a summer dinner or for an afternoon snack.
I’ll also leave some other recipes with red berries that I love — they are precious allies for our health with many anthocyanins, vitamin C, fiber and minerals.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 4Pieces
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 1 2/3 cups strawberries
- 6 tbsp light brown sugar
- 2 tbsp lemon juice
- 1/2 cup soy yogurt
- 3/4 cup soy milk
- 1/3 cup soy whipping cream
- 7 oz soy ricotta
- 1/3 cup light brown sugar
- 1 cup vegan cookies (crushed)
- 5 tbsp soy butter
- 1/2 cup raspberries
- 1 tsp agar agar
- 2 tbsp pistachios (chopped)
Steps
Wash the strawberries very well, remove the stems and cut into pieces.
Put them in a small saucepan with the sugar and the lemon juice.
Cook for about ten minutes until it thickens and then blend well with an immersion blender. Pour into a container and let cool.In a food processor, finely grind the cookies, then add the soy butter and mix until well combined.
Place ring molds or square or round silicone molds on plates and divide the cookie mixture, pressing it down firmly with the back of a spoon.
Put in the refrigerator to chill.
Meanwhile, blend the ricotta with the sugar and the soy yogurt.
In a small saucepan, heat the soy milk and the soy cream until they gently come to a boil.
Sift in the teaspoon of agar agar, stir for a couple of minutes over medium heat, then lower the flame and continue for another two or three minutes until it thickens slightly.
Turn off the heat and let it cool for ten minutes.
Mix everything into the ricotta and yogurt using a whisk or hand mixer, take the molds out of the fridge and divide the cream, leveling it.
Return to the refrigerator to set.
Finish with the strawberry coulis, raspberries, blueberries and a sprinkle of chopped pistachios.
Daniela’s tips
Always use fresh red berries; if you can’t find them and choose frozen ones, remember to boil them first.
Use light brown sugar otherwise the white part becomes a little amber.
Of course, if you’re not vegan, you can use cow’s milk, cream, yogurt and butter.
FAQ (Questions and Answers)
Can agar agar be replaced with gelatin?
In this recipe we use agar agar to keep it 100% vegan. Remember that agar agar must be dissolved in hot liquid and brought to a boil to activate, unlike gelatin.
How long do they keep in the refrigerator?
The mini cheesecakes keep perfectly for 2-3 days in an airtight container.
Can I use gluten-free cookies?
Certainly! By replacing the vegan cookies with a gluten-free variety, you’ll obtain a dessert suitable for those with gluten intolerance.
