Recipes
Strawberry Cheesecake Pots Gluten & Sugar Free Recipe
- January 14, 2019
Made using our ‘Vanilla Almond Biscuit’ packet mix.
What do you need?
BISCUIT BASE
CHEESECAKE
500g softened cream cheese
+
250ml cream
120g of your favourite sweetener
(i use Xylitol)
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TOPPING
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InSTRUCTIONS
- Bake biscuits according to instructions on packet.
- Once biscuits are cooled blend into biscuit crumbs.
- Combine biscuit crumbs with melted butter. Press into base of jars.
- Beat the cream cheese and xylitol with an electric mixer until smooth. Add cream and continue beating until smooth.
- Pour mixture into jars. Refrigerate for 3 hours or until set.
- Top with jam.
- Share your creation! Take a pic, upload to Facebook or Instagram and don’t forget to tag @180cakesau.
NUTRITIONAL INFORMATION
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Hi, I'm Kara!
Creator of 180 Cakes. My love of baking started in 2005 when I started my Chef Apprenticeship. // READ MORE
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