Mini Strawberry Cheesecakes 🍓  – Lakanto Australia
by Gunawan Wu

How cute are these?! Almost too cute to eat, almost. Put together by our resident pastry chef this is a super fun recipe to make, as always - no added sugar! Very different from your usual patisserie treat!

Watch a how to make video of this on our socials!


  • 60g unsalted butter
  • 30g Lakanto Icing Powder
  • Pinch salt
  • 75g Plain Flour


  1. Pre heat oven 190°C
  2. In mixer, beat butter and Lakanto Icing Powder.
  3. Add in flour and mix it well until form a dough. Roll and cut with ring cutter then bake for about 8 minutes or until golden brown. 

Raspberry Cheesecake: 

  • 250g cream cheese
  • 60g Lakanto Classic Sweetener
  • 4g gold gelatine leaf
  • 100g cream
  • 50g Raspberry Purée


  1. Beat cream cheese, Lakanto Sweetener and raspberry purée
  2. Melt 1 tbsp of cheese mix with softened gelatine in microwave or on Bain Marie. Then fold back to the cream cheese mix then lastly fold in whipped cream

Red Glaze

  • 12g Gold gelatine leaf
  • 140g Raspberry Purée
  • 80g Lakanto Classic Sweetener
  1. Bring 40g of purée and Lakanto to boil
  2. Add in gelatine stir to dissolve. Then stir in the rest of the purée.

Topics: Pastry Chef Monkfruit Sweetener Classic Cheesecake