Mini Coconut Cheesecake whit Raspberry Jelly


Summer is a time when our taste buds crave light, refreshing flavors that not only satisfy our hunger but also bring us pleasure. Among the various culinary delights, there is nothing better than quick desserts that combine exceptional taste with healthy ingredients. Today, I have a recipe for you that guarantees you will love it so much that you’ll make it all the time – it is incredibly delicious, quick to make, and healthy!


Ingredients: recipe for 8 portions

  • 400 ml of coconut milk
  • 250g mascarpone
  • 10g vegan gelatin + 60g boiling water
  • 50g of erythritol
  • 50g of chia seeds


Decoration: crushed frozen raspberries plus freeze-dried raspberries

Cover gelatin with boiling water and set aside.
Pour coconut milk into a bowl, add mascarpone, erythritol and mix – then add chia seeds and mix.
Stir the gelatin until it dissolves, add a tablespoon of white mass to the gelatin and mix vigorously 3 times so that the whole mass does not weigh.
Pour this gelatin into the whole mass – mix.

Pour into a mold and put in the fridge (I put it overnight). I decorated with frozen raspberries – defrosted, crushed with a fork and just put it on the cake.



Enjoy !






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