Peach Cheesecake


(for about 10 cheesecakes)
3 jars of Soya Peach Biogurt
200 g peaches in syrup
50 g agave syrup
1,5 g agar agar
130 g dry biscuits
20 g unsweetened corn flakes
50 g coconut oil or margarine
Zest of 1 lemon
Vegetable alternative to whipping cream for decoration
10 fresh mint leaves
10 muffin cups ⁠

Made with


Blend the biscuits and corn flakes in a cutter until you obtain a sand. Then melt the coconut oil or margarine in a saucepan and add it to the blended biscuits and flakes, mixing well with a spatula. Spread 1 tablespoon of the mixture over the bottom of the ramekins , pressing it down lightly. Leave in the fridge for at least 30-40 minutes.
Blend the Biogurt Soya Peach, the peaches in syrup, saving half of them for decoration, the agave syrup and the agar agar in a blender.
Once you have obtained a smooth cream, pour the mixture into a saucepan and quickly bring to the boil for a few seconds. Turn off the heat, allow the temperature to drop slightly and add the grated zest and juice of the lemon, mixing well with a spatula.
Pour the cream into the ramekins, filling them 2/3 full. Leave to set in the fridge for at least 1 hour.
Remove the mini cheesecakes from the ramekins and decorate with the vegetable alternative to whipped cream, a few peach cubes in syrup and a mint leaf.