Vegan cheesecake dessert in a glass

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Delicious cheesecake in glasses with a bottom of whole wheat biscuits. Easier, faster and cheaper to make by using agar agar instead of cashew nuts.



Melt the butter and let it cool slightly.
Crush the biscuits finely in a food processor and place in a bowl. Pour in the melted vegetable butter and mix until combined.
Divide the biscuit mixture over the bottom of the glasses and press down gently with the back of a spoon.
Place the glasses in the fridge while you make the middle layer. Place a saucepan on the stove and heat the agar agar with the water. Let it simmer until it thickens and starts to bubble.
Add the vegetable curd, maple syrup and lemon juice and stir well with a small whisk through the agar agar, so that no lumps form.
Remove the pan from the heat and allow the yogurt mixture to cool. Then pour it into the glasses and put it back in the fridge. Let the yogurt set for at least 1.5 hours.
Clean the saucepan and put it back on the fire. Place the raspberries with the chia seeds, sugar and water in the saucepan and cook over a low heat. Mash the raspberries with a fork and keep stirring. Boil the fruit until it becomes a thick jam. Then pour it into a bowl and put it in the fridge.
After 1.5 hours, remove the glasses and the jam from the refrigerator and spread the jam layer over the yogurt layer. Then garnish with fresh raspberries and fresh mint.
vegan cheesecake dessert

Source: Leukerecepten by leukerecepten-nl.
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