Vegan Cheesecake Trifles - Queen Fine Foods
These Festive Vegan Trifles are packed full of flavours, raspberry + cranberry jelly, brandy whipped cream, gingernut and a whined cheesecake that made
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at queen.com.au.
Ingredients
- <p>4 sachets of Jel-it-In </p>
- <p>750 ml cranberry juice</p>
- <p>1/3 cup castor sugar </p>
- <p>1 1/2 cups of frozen raspberries</p>
- <p>1 tbsp Queen Pure Maple Syrup</p>
- <p>1 1/2 tsp Queen Organic Vanilla Bean Paste</p>
- <p>400 ml Full Fat Coconut Cream set in the fridge overnight *See notes for substitutes </p>
- <p>1 1/2 tbsp brandy </p>
- <p>250g gingernut biscuits, roughly chopped or crushed </p>
- <p>1 tsp Queen Organic Vanilla Bean Paste</p>
- <p>2 tsp Queen Natural Rosewater Flavour</p>
- <p>3/4 cup Queen Pure Maple Syrup</p>
- <p>250g vegan cream cheese *See notes</p>
- <p>1/3 cup vegan butter *See notes</p>
- <p>40g vegan caramel chocolate *See notes</p>
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