Delight your senses with our Gluten-Free Vegan Berry Cheesecake Shots. These little gems combine a crunchy biscuit base, creamy cashew cheesecake filling, and a refreshing berry-infused jelly topping. Perfect for entertaining or as a treat to share, this recipe offers a beautiful balance of flavours and textures—all in a gluten-free, vegan-friendly package.

Ingredients

6 Leda Arrowroot Biscuits
2 tbsp shredded coconut
1/2 cup raw cashews, soaked, drained, and rinsed
200 ml thickened coconut cream, refrigerated, liquid removed
2 tbsp rice malt syrup
1 tbsp fresh lemon juice
1/2 tsp pure vanilla extract
1 cup apple and blackcurrant juice
1 tsp agar-agar powder
Fresh mixed berries

Method

Crumb

In a food processor, combine Leda Arrowroot biscuits and shredded coconut, processing until the mixture resembles fine crumbs.
Spoon equal amounts of the crumb mixture into the bottom of six shot glasses, pressing down gently to form an even layer. Set aside.

Filling

In a food processor, blend soaked cashews, coconut cream, rice malt syrup, lemon juice, and vanilla extract until smooth and creamy.
Spoon or pipe the cheesecake filling over the crumb layer in each shot glass, filling about two-thirds.
Refrigerate for at least 2 hours to set.

Jelly

In a small saucepan, whisk apple and blackcurrant juice with agar-agar powder to dissolve
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce the heat and simmer for 2 minutes.
Remove from heat and allow to cool slightly.
Once the jelly mixture has cooled, spoon it over the cheesecake layer in each shot glass and top with mixed berries.

Refrigerate until the jelly is fully set, approximately 2 hours.

Serves 6