Handy Mini Cheesecakes
Gang/Type: Cake
Ergibt/Yield: 12 Mini Cheesecakes
For the crust:
  • 250 g (8.8 oz) flour
  • 60 g (2.1) sugar
  • 80 g (2.8 oz) vegan butter
  • 1 pinch salt
  • 1 tsp baking powder
  • about 80 ml (1/3 cup) cold water
For the filling:
  • 500 g (17.6 oz) unsweetened soy yoghurt
  • 200 g (7.1 oz) silken tofu
  • 100 g (3.5 oz) sugar
  • 1 1/2 pk. (60 g - 2.1 oz) instant pudding powder, vanilla taste
  • 1 tbsp lemon juice
  • 100 g (3.5 oz) vegan butter, molten
To taste:
  • Fruit to garnish
  1. For the dough chop the butter and pour with the other ingredients into a big bowl. Knead with your fingers until smooth.
  2. Grease the moulds of a muffin tray, divide the dough into twelve even pieces and roll every piece into a ball, flatten and press into a mould. A toothpick helps to get out locked air. Press the dough up the sides to make the mould completely covered.
  3. Preheat the oven to 180° C (360° F).
  4. For the filling mix all ingredients with a whisk or in a blender and fill into to moulds brimful. Place the muffin tray in the oven and bake for 45 minutes until the surface starts to brown.
  5. Turn off the oven and open a bit. Let the cheesecakes cool in the oven until lukewarm and then refrigerate for at least an hour. Cut around the edges and get them out of the tray then. Garnish with fruit to taste.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/handliche-mini-kaesekuchen/