Sorry, you need to enable JavaScript to visit this website.
Change language
Home > Vitafriendspku > Recipes > Wild Berry Cheesecake
Back to recipes

Wild Berry Cheesecake

  • RECIPE MAKES: 4 servings
  • PREP TIME: 30 minutes
  • COOK TIME: 2 hours
Step 1

Crush the MEVALIA biscuits into a fine crumb and mix with the melted butter, divide into 4 small dessert glasses or dishes and press firmly into the base.

 

Step 2

To make the milk custard place the Mevalia Lattis/ ProZero and vanilla paste into a small saucepan, slowly bring to the boil, whisk in the cornflour paste and Vege-Gel into the mix until it thickens, and leave to cool.

 

Step 3

Place the cream cheese, icing sugar and the milk custard into a small mixing bowl and whisk until smooth, evenly fill each glass with the filling. Place in the fridge for 30 minutes.

 

Step 4

Meanwhile in a small saucepan heat the strawberry sauce, gently simmer for 2-3 minutes, quickly whisk in 1 sachet of Vege-Gel, it should thicken slightly.

 

Step 5

Arrange the fresh berries on top of each dessert.

Step 6

Pour a ¼ of the strawberry sauce onto each cheesecake and place in the fridge to set for at least 2 hours.

Preparation for the chocolate topping:

Place the Mevalia Lattis/ ProZero and Mevalia Chocotino/ Vitabite into a small saucepan and simmer until reduced by ⅓.

 

Whisk in the Vege-Gel until a smooth consistency is achieved, allow to cool slightly and pour over each cheesecake. Place in the fridge for at least 2 hours before serving.  

Hints and tips:

Other fruits such as blueberries, raspberries and blackberries would work well too.

You can also follow the chocolate topping recipe adding in at step 4.

  • INGREDIENTS FOR THE BISCUIT BASE:
  • 120g Mevalia Frolloni or Cookies
  • 100g Melted butter
  • INGREDIENTS FOR THE FILLING:
  • 200 ml Mevalia Lattis/ProZero
  • 1 tsp Vanilla bean paste
  • 7g Cornflour mixed into a thin paste with 5 ml of water
  • 1 sachet Vege-Gel
  • 60g Icing sugar
  • 180g Violife cream cheese
  • INGREDIENTS FOR THE BERRY TOPPING:
  • 100ml Strawberry sauce topping
  • 1 sachet Vege-Gel
  • 12 Strawberries or berries
  • INGREDIENTS FOR THE CHOCOLATE TOPPING (ALTERNATIVE TO BERRY):
  • 100 ml Mevalia Lattis/ProZero
  • 50g Mevalia Chocobite/Vitabite
  • 1/2 sachet Vege-Gel

CHECK OUT SOME OF OUR FAVOURITE LOW-PROTEIN RECIPES