Cheesecake in a glass
Prep
120 min
Difficulty
Easy
Instructions
Soak the cashews in water for at least 1 hour.
Meanwhile, finely crush the biscuits with the softened butter in a blender; transfer the mixture to glasses and smooth the surface. Refrigerate the glasses for 30 minutes.
Remove the cashews, drain them, and transfer them to a blender with the yogurt, sugar, vanilla, lemon juice, and salt.
Blend the ingredients until smooth.
Pour the resulting cream over the biscuit base, smooth the surface, and decorate with chopped chocolate and flowers.
Products used
Ingredients
For the base:
50g
vegetable butter
For the cream:
200g
natural cashews
250g
natural soy yogurt
1
tablespoon lemon juice
1
teaspoon vanilla extract
1
pinch of salt
For garnish:
edible flowers
