Strawberry cheesecake
Don’t show up emptied handed to your next gathering, try out these delicious Strawberry Mini Cheesecakes using our Double Crème Brie style cashew cheese. As always we guarantee that this dish will join the no-leftovers club and have everyone asking for the recipe.
Equipment Needed: cylindrical moulds 2.5” wide and 1” in height or cupcake moulds.
Crust
1 cup gluten-free vegan graham cracker cookie crumbs
¼ cup vegan butter, melted
Directions:
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Mix together graham cracker crumbs with vegan butter until well combined.
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Firmly and evenly press equal amounts of mixture to the bottom of moulds and refrigerate while preparing the cheesecakes.
Cheesecake Filling
Zengarry recipe with adjustments to quantity
250 grams Zengarry Double Crème Cashew Cheese (approx. 1 +2/3 packages)
Lemon zest of 1 lemon
Lemon juice of ½ lemon
4 tbs maple syrup
Directions:
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Blend all ingredients together until smooth and well combined. Transfer equal amounts of cheesecake filling to the moulds and place in the freezer while preparing the strawberry jelly.
Strawberry Jelly
1 cup fresh strawberries, halved or quartered
¼ cup water
1.5 tbs coconut sugar
1 tsp pure vanilla extract
¾ tsp agar agar powder
Directions:
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Place strawberries, water, sugar and vanilla extract to a blender and blend until well combined.
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Transfer mixture to a sauce pan and add agar agar powder. Bring to boil while stirring regularly, reduce heat and simmer for 3-5 minutes or until the mixture stars to thicken.
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Pour equal amounts of jelly mixture over the cheesecakes. Allow cheesecakes to sit at room temperature for 5 minutes, until the jelly liquid is less steamy, and freeze for 1 hour and transfer to the refrigerator overnight.
Cooking Notes:
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If using regular graham cracker crumbs, adjust butter quantity accordingly.
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If you have any strawberry jelly mixture left over, pour the liquid in moulds or an ice cube tray and refrigerate for 2 hours and enjoy a fun little Jell-O treat!