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Vegan Vanilla Cheesecake in a pot!! This Low Sugar, Low Carb, and Diabetic-Friendly recipe can be whipped up in under 30 minutes and chilled overnight for a delightful breakfast or a late-night dessert!

 

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 4
  • Prep Time: 15 Minutes
  • Cook/Chill: 2 Hours Chilling Time

Vegan Vanilla Cheesecake in a pot!! This Low Sugar, Low Carb, and Diabetic-Friendly recipe can be whipped up in under 30 minutes and chilled overnight for a delightful breakfast or a late-night dessert!

 

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 4
  • Prep Time: 15 Minutes
  • Cook/Chill: 2 Hours Chilling Time
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 8 Oatcakes
  • 2 tablespoons Coconut Oil, Melted
  • 2 tablespoons Smooth Nut Butter
  • 2 tablespoons Natvia Natural Sweetener
  • 350 g Silken Tofu
  • 2 tablespoons Coconut Oil
  • 40 g No Added Sugar White Chocolate
  • 4 tablespoons Natvia Natural Sweetener
  • 1 teaspoon Vanilla Extract
  • Dried berries and granola, to decorate (Nutritional Information doesn't represent the information of this ingredient)

METHOD

  1. First make the base: Place the oatcakes in a blender and whizz up until broken down. Add in the nut butter, melted oil and Natvia and blend again.
  2. Divide between 4 small ramekin dishes to fill 1⁄3 and put down well. Chill while you make the filling.
  3. Next gently melt the coconut oil and white chocolate. Place the silken tofu into a blender with the Natvia and vanilla and pour in the melted chocolate. Blend well.
  4. Spoon this over the top of each base to fill the top and smooth out. Chill for 2 hours. Top with dried berries and granola - then enjoy!

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