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VEGAN Halloween bake: 2 - 'Mummies' lemon, ginger, raspberry & white choc cheesecake pots (no bake)

Do the words 'cute' and 'Halloween' go together? Idk, and quite frankly, Idc. I am obsessed with these cute lil Halloween cheesecake pots. I've never been a cheesecake girl, but I now know I have simply been having the wrong cheesecakes. The ginger base is so warm, the lemony filling is sweet with a lil sass, and the raspberries on top give a lil tart moment (and looks like blood, which is pretty cool for Halloween). My ghostly/Mummy marshmallows are Dandies vegan marshmallows with edible eyes stuck on. To make them look like Mummies, I melted down some vegan white choc and drizzled it over... I am so inventive.


These can be made GF easily by using GF biscuits - you might just need a lil bit more vegan butter to bind them together as GF biscuits can be a bit drier than non GF ones.


Ingredients:


Base:

150g Ginger nuts

100g vegan butter


Filling:

600g vegan cream cheese (I used Violife)

200g vegan condensed milk (I used Carnation, found in Tesco, but Holland & Barratt are always a safe bet for it)

1tsp vanilla essence

Zest and juice of 1 lemon


Toppings:

Raspberries

3tbsp raspberry jam

Dandies vegan marshmallows

Edible eyes

Small bar of vegan white chocolate


Method:

  1. Smash up your gingernuts either with a rolling pin, or blitz them in a food processor. Pop them into a large bowl.

  2. Melt down your vegan butter in a saucepan. Pour the melted butter over the gingernuts and stir until they are evenly covered.

  3. Press the buttery biscuits into the bottom of your glasses (or tin, if you're doing a large cheesecake)

  4. In a sperate bowl, whisk together your vegan condensed milk, vegan cream cheese, vanilla and lemon juice and zest (top tip: always zest your lemon before squeezing it for the juice!)

  5. Spoon the mixture on top of the biscuits (leaving about 1cm from the top). Pop them in the fridge for at least half an hour (good clean up time here!)

  6. Take them out the fridge and mix together your raspberries and raspberry jam. Evenly distribute the mixture on top of each cheesecake.

  7. Melt down your white chocolate and drizzle it horizontally over the marshmallows. Use the left over white chocolate to act as glue for sticking the eyes on. You can also dunk the marshmallows in the white chocolate and attempt a scalloped hem so they look like ghosts.

  8. Enjoy them straight away or pop them back in the fridge and have them over the next few days!


Love, Soph x





I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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