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🍰 Vegan Cheesecake Bowl with Mandarin, Blueberries and Cookies

469 kcal · 30 min · 4 servings

Ingredients

• Canned mandarins 300 g
• Blueberries, fresh 250 g
• Lemons 1 pc.
• Vegan cream cheese spread, plain 150 g
• Soy yogurt 500 g
• Icing sugar 70 g
• Cornstarch 5 tbsp
• Vanilla sugar 1 packet
• Cream cookies 100 g
• Mint, fresh 10 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Drain the mandarin segments into a sieve and catch the juice in a bowl.
3. 3. Thoroughly wash the blueberries under running water.
4. 4. Wash the lemon thoroughly.
5. 5. Finely grate 1 teaspoon of lemon zest.
6. 6. Squeeze the juice from the other half of the lemon.
7. 7. Place the natural flavored vegan spread into a large bowl.
8. 8. Add the soy yogurt to the bowl.
9. 9. Add the powdered sugar to the mixture.
10. 10. Add the cornstarch to the bowl.
11. 11. Add the grated lemon zest to the bowl.
12. 12. Add 2 tablespoons of lemon juice to the bowl.
13. 13. Add 3 tablespoons of the collected mandarin juice to the bowl.
14. 14. Add the vanilla sugar to the bowl.
15. 15. Mix all ingredients with a hand mixer and whisk until a smooth mixture forms.
16. 16. Gently fold the mandarin segments into the cream.
17. 17. Distribute the cream evenly among 4 bowls.
18. 18. Place the blueberries on top of the cream in the bowls.
19. 19. Bake the bowls in the oven for approx. 20 minutes.
20. 20. Place the cream cookies into a freezer bag.
21. 21. Crush the cookies coarsely with a rolling pin.
22. 22. Wash the mint thoroughly.
23. 23. Shake the mint dry.
24. 24. Pluck the mint leaves from the stems.
25. 25. Carefully remove the bowls from the oven.
26. 26. Let the bowls cool down briefly.
27. 27. Serve the bowls warm.
28. 28. Garnish the bowls with the crushed cookies.
29. 29. Garnish the bowls with the mint leaves.

Nutrition per serving

• kcal: 469
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 72 g