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Shot Glass Strawberry Cheesecakes (Gluten Free, Dairy Free)
Cooking Method:
Baking
Cuisine:
American
Courses:
Dessert
Difficulty:
Beginner
Servings:
6
Best Season:
Suitable throughout the year
Ingredients
For the base:
75
g
gluten and dairy free digestive biscuits
25
g
dairy free spread
2
tsp
golden syrup
For the cheesecake:
150
g
dairy free cream cheese
30
g
caster sugar
1
tbsp
lemon juice
100
ml
dairy free cream
For the topping:
12
strawberries
Instructions
1
Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
2
Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
3
Mix the melted dairy free spread, syrup and crumbs together
4
Divide between six shot glasses and press the mix down firmly
5
Chill in the fridge for 30 minutes
6
To make the cheesecake cream combine the soft cheese, sugar, lemon juice and cream and whisk until thick and creamy
7
Spread the creamy mixture over the biscuit base, smooth the top and chill in the fridge for a couple of hours
8
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
Keywords:
gluten free cheesecake, dairy free cheesecake