Tequila Lime Cheesecake Cups

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
1

Melt the butter and crush or blitz the biscuits

2

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
3

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

4

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

5

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

6

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
7

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

8

Slice the limes into halves

9

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

Ingredients

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

Directions

To make the base
1

Melt the butter and crush or blitz the biscuits

2

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
3

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

4

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

5

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

6

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
7

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

8

Slice the limes into halves

9

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

Tequila Lime Cheesecake Cups

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