Elderberry-Cranberry and “Cheesecake” Canapés

Elderberry-Cranberry and “Cheesecake” Canapés

The perfect vegan appetizer for your holiday table. Super easy and great when you need to feed a lot of people -- or when you don't ;) These look as amazing as they taste, plus they pack some immune supporting goodness thanks to Sambucol Black Elderberry Syrup.*

Yield: 45


  • 4 oz. non-dairy cream cheese, softened
  • 1.5 oz. non-dairy sour cream, softened
  • 3/4 cup + 2 Tbsp. (100g) plant-based mozzarella shreds
  • 2 Tbsp. organic cane sugar
  • 1/2 tsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 3 Tbsp. cranberry sauce (homemade or store-bought)


  1. Preheat the oven to 350°F.
  2. Line a mini muffin pan with frozen puff pastry cups and set aside.
  3. In a bowl, mix filling ingredients until combined and fill each cup with about 1 teaspoon.
  4. Bake for 7 minutes until golden brown and remove from the oven.
  5. Drizzle with Sambucol Black Elderberry Syrup while still warm out the oven.
  6. Garnish with mint before serving and enjoy!

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