Mini Strawberry Cheesecakes, gluten-free
Creating these Strawberry Cheesecakes is simple and will surely be a hit with your loved ones. Ideal for gatherings, you can prepare them a day in advance. They come together swiftly and have an elegant appearance. Let's get started!
Mini Strawberry Cheesecakes
Preparation: 15 minutes
Cooking and Chilling Time: 4 hours
Makes 10 x 120g jars
Biscuit Base:
300g Amaretti Biscotti or any almond based gluten-free biscuits
80g butter, melted
Cream Cheese Filling:
250g cream cheese
1/2 tsp vanilla bean paste
100g icing sugar
100ml thickened cream
Strawberry Jam:
750g strawberries, washed and cut into quarters
1/2 cup caster sugar or coconut sugar
2 tbsp fresh lemon juice
INSTRUCTIONS
Biscuit Base: Place the biscuits in a food bag and crush them using a rolling pin. Transfer to a bowl and pour over the melted butter. Mix well. Pour them into the prepared glass bowls or jars and press them into the base to create an even layer. Chill in the fridge for 15 minutes to set.
Cream Cheese: Next place the cream cheese, icing sugar, and vanilla paste in a bowl and beat with an electric mixer until smooth. Pour in the thickened cream and continue until the mixture is combined. Pour the cream cheese mixture on top of the biscuit base. Smooth the top with the back of a dessert spoon. Refrigerate for 3+ hours.
Strawberry Topping: In a saucepan add the strawberries, and sugar and simmer over low heat until it starts to bubble and thicken. Then add the lemon juice and combine well stirring occasionally. Simmer for 10 minutes. Allow to completely cool while the cheesecake is setting in the fridge.
Pour the strawberry topping over the cheese mixture and place it back into the refrigerator for a further hour.
Serve with whipped cream, a dollop of ice cream, fresh berries, fresh mint leaves, or just on its own.
Margaret Pahos @CreateCookShare
