The vegan mini cheesecakes I present to you today are made with rice-based mascarpone and rice cream. A delicious and impressive dessert made with few and simple ingredients. These vegan mini cheesecakes have a very delicate flavor that pairs perfectly with any topping; in fact, I chose raspberry jam and hot melted chocolate added just before serving.

Difficulty: Very Easy
Cost: Medium
Rest time: 3 Hours 30 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1 cup cup mascarpone (rice-based)
7 tbsp tbsp rice cream
2 tbsp tbsp sugar
1 vanilla bean
1 pinch ground turmeric
1 cup cup digestive biscuits (vegan)
3.5 tbsp tbsp vegetable margarine

Tools

1 Blender
4 Molds
1 Baking Pan

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 into 4 molds of 3 inches.
Press down well. Transfer to the refrigerator for 30 minutes.
After cleaning the blender, add all the ingredients for the cream and blend well until smooth and velvety.
Pour the cream into the molds and transfer to a baking pan. Add hot water up to a height of 0.8 inches of the mold.
Bake in a preheated static oven at 320°F for 35 minutes. Turn off the oven, open the door, and let cool inside.
Transfer to the refrigerator for at least 3 hours before serving.
Serve with fruit or chocolate topping.