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New recipe in our vegan mini cheesecakes series, this time with freshly squeezed pomegranate juice. No-bake, quite easy and so yummy! You might wanna check this playlist: Cheesecake Recipes - Hit the “Like” button if you enjoyed, we really appreciate that. Also “Subscribe“ and turn on the notifications so you don’t miss out on other delicious recipes. If you have any doubts or questions don’t hesitate to leave a comment down below and we’ll answer you as soon as possible. ----------------------------------------------------------------------- Mold size 7,5cm x 5,5cm Ingredients: Cookie base - 100g digestive biscuits - 35ml coconut oil Filling - 100g vegan cream cheese - 50ml agave syrup - 8g vanilla sugar - 300g canned coconut milk cream - 120ml water - 6g agar agar powder Top layer - One pomegranate - 50ml water
