Dairy-free and fabulous! If you’re a big fan of Cheesecake here’s the quickest, easiest recipe (with a little help from my friends).
Spring has truly sprung here in the UK! Vibrant blossoms wherever you look, bees buzzing busily and a windowsill full of green shoots getting ready for the greenhouse.
With the recent sunny weather my tastebuds seem to have changed from warming comfort food to lighter and more delicate flavours.
These bite-sized mini Cheesecakes with hints of summery lemon and ginger are just perfect for an eye-catching dessert and best of all… they’re ready in minutes.
Recently, Gourmet Garden kindly offered to send me a selection of their herbs and spices to review. This Australian company produces ready-to-use tubes of herbs and spices that offer a convenient alternative to fresh herbs. During the winter months, when I can’t just pop out into the garden to pick my own, I often end up with shop-bought herbs that never quite get used up or make it to the freezer. The Gourmet Garden products struck me as a great idea to avoid food waste as the packs will keep for up to three months in the fridge.
It turns out that most of the herbs and spices contain lactic acid from milk as an ingredient which makes them ideal for vegetarians. Currently only the ginger is suitable for vegans.
Obviously, there are endless options to use ginger in savoury recipes such as curries, stir-fries and marinades but I wanted to try something a bit different!
Lemon Ginger Cheesecake Shots
Makes about 12 shots
The gorgeous little shot glasses were lent to me by a friend and I’ve been thinking about the perfect recipe to photograph with them. These cute little desserts are exactly what I was looking for.
Are you ready for an incredible 6 ingredient recipe?
3 ginger biscuits or Hobnobs
75g dairy-free cream cheese
50g dairy-free vanilla yoghurt (e.g. Alpro)
1 tsp Gourmet Garden ginger puree
zest of 1/2 lemon
2 tsp icing sugar (more or less to taste)
Crush the biscuits in a pestle and mortar and spoon the fine crumbs into the shot glasses. Cheesecake is often made with a base of biscuit crumbs and melted margarine. If you prefer you can do that too but I wanted to opt for a lower fat version in this recipe. This way, it reminds me a bit of the Mueller yoghurts where you could snap a corner with granola into a creamy yoghurt dessert. Are they still around? I haven’t looked for a very long time!
Mix the cream cheese, yoghurt, lemon zest and ginger puree until you get a smooth, creamy consistency. Add icing sugar to taste and a little more ginger for an extra zingy flavour.
Spoon the cheesecake mix into the shot glasses and refrigerate for 1-2 hours. Could this be any easier?!
Over the years I’ve attempted many dairy-free versions of Cheesecake. I’ve graduated from my first pretty strange attempts of baked silken tofu versions to my current favourites… Eating a vegan diet is definitely not about missing out but about finding the most delicious way to live life without causing unnecessary harm.
I love berries to top my Cheesecakes! What’s your favourite version? I’m keen to try out new suggestions.
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For food photography and vegan recipe development contact me via my website www.flavourphotos.com