Blackberry mini changecakes

You don’t have to be vegan to enjoy these mini but mighty desserts packed with a punch! From Violife, and free from dairy, preservatives, casein, lactose, gluten, nuts and soya they’re perfect for everyone to enjoy this summer!

Brought to you by Violife

There'll be no fighting over slice sizes! ...

Perfect for summer parties (or winter with custard?! who are we to judge!), these mini variations on traditional cheesecakes are sure to be snapped up by everyone! Relax and know that everyone is catered for, safely, and enjoy the party!  

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Ingredients

For the bases:

  • 150g (5½oz) VIOBLOCK, melted
  • 250g (9oz) vegan biscuits

For the filling:

  • 600g (1lb 4oz) Violife Creamy Original
  • 250g (9oz) Viocreme
  • grated zest of 2 lemons
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract

To decorate:

  • 300g (10½oz) blackberries fresh or frozen
  • edible flowers, for decorating
  • blackberries for topping

Instructions

1
Line a 6-hole muffin tin with muffin cases.
2
To make the changecake bases, in a blender, blitz the VIOBLOCK with the vegan biscuits until combined. Press the mixture into the muffin cases using the back of a spoon.
3
To make the filling, in a stand mixer, combine the Violife Creamy, Viocreme, lemon zest, maple syrup and vanilla extract and whisk until creamy.
4
Top the biscuit base with the changecake filling and place in the fridge to set.
5
For the blackberry topping, place the blackberries in a blender and blitz well.  Pour over the changecakes, then place in the freezer to set.
6
To serve, remove from the muffin tin and the muffin cases and decorate with edible flowers and extra blackberries.
Last updated 16 days ago

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