Name: Tequila Lime Cheesecake Cups
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 100 g Biscoff biscuits; 50 g Vegan spread / butter; 400 g Violife cream cheese; 120 g Caster sugar; 2 tbsp Single vegan cream; 0.50 Lime (juiced); 1 tsp Tequila; 1 tsp Triple sec; 1 Can coconut cream (or the thick part from a can of coconut milk); 0.50 tsp Vanilla paste; 1.50 tbsp Maple syrup; Lime slices; Ground cinnamon

AuthorJen Booker

RatingDifficultyBeginner

Quick, easy and really tasty slightly boozy desert.

Yields6 Servings

Prep Time15 mins

For the base

100 g Biscoff biscuits

50 g Vegan spread / butter

For the filling

400 g Violife cream cheese

120 g Caster sugar

2 tbsp Single vegan cream

0.50 Lime (juiced)

1 tsp Tequila

1 tsp Triple sec

For decoration

1 Can coconut cream (or the thick part from a can of coconut milk)

0.50 tsp Vanilla paste

1.50 tbsp Maple syrup

Lime slices

Ground cinnamon

To make the base

Melt the butter and crush or blitz the biscuits

Mix together until well combined and then press into the bottom of 6 muffin tins or muffin cases (I use silicon cases). Place in the fridge to chill.

To make the filling

In a large bowl or food mixer, beat together the cream cheese and caster sugar.

Add the vegan cream, lime juice, tequila and triple sec and mix until fully combined.

Spoon the filling on top of the bases and smooth down with a knife, then level off the top.

Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their cases and keep their perfect shape.

To finish

Whisk the coconut cream into thick peaks and add the vanilla and maple syrup to taste.

Slice the limes into halves

Spoon some cream onto the top of the cheesecakes and garnish with a slice of lime and a pinch of cinnamon.

CategoryCakes and Baking

Ingredients