Vegan Vanilla and Raspberry Cheesecake Pot: A Quick and Healthy Dessert Delight!

Enjoy this delectable Vanilla and Raspberry Cheesecake Pot, a delightful and guilt-free dessert option that’s quick and easy to prepare.

Compote Ingredients:

• 3/4 cup frozen raspberries
• 1 tbsp water
• 1 tsp maple syrup

Cheesecake Filling:

• 1/2 cup refrigerated coconut milk (thick part)
• 2 tsp coconut condensed milk
• 1 tbsp Unicorn Superfoods Vanilla Cake Plant Protein Powder
• 2 tbsp vegan creme fraiche
• 1 tsp maple syrup
• 10 Lotus biscuits

Instructions:

1. Start by making the compote. In a saucepan, combine the frozen raspberries, water, and maple syrup. Heat the mixture on medium heat for about 10 minutes until the berries have softened. Remove from heat and allow it to cool.
2. In a medium-sized bowl, scoop out the thick part of the refrigerated coconut milk, leaving the liquid aside.
3. Add the coconut condensed milk, Vanilla Cake Plant Protein Powder, vegan creme fraiche, and maple syrup to the bowl with the coconut milk. Using an electric whisk, mix the ingredients until well combined and the cheesecake mixture becomes thick.
4. Break the Lotus biscuits into smaller pieces and place them at the bottom of your serving pot.
5. Pour the prepared cheesecake mixture over the Lotus biscuits in the pot.
6. Once the compote has cooled, spoon it on top of the cheesecake layer.
7. Add any additional fruits as desired and indulge in the deliciousness!

Remember to share your creations by tagging us with #rawicko.