Shot Glass Strawberry Cheesecakes (Gluten Free, Dairy Free)
Ingredients
For the base:
For the cheesecake:
For the topping:
Instructions
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Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
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Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
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Mix the melted dairy free spread, syrup and crumbs together
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Divide between six shot glasses and press the mix down firmly
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Chill in the fridge for 30 minutes
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To make the cheesecake cream combine the soft cheese, sugar, lemon juice and cream and whisk until thick and creamy
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Spread the creamy mixture over the biscuit base, smooth the top and chill in the fridge for a couple of hours
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Blend 6 of the strawberries to make a juice, place one of the remaining strawberries in each shot glass and top with the strawberry juice
gluten free cheesecake, dairy free cheesecake
