---
title: Mini Strawberry Cheesecakes 🍓  – Lakanto Australia
description: "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!
Shortbread:

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

Method:

Pre heat oven 190°C
In mixer, beat butter and Lakanto Icing Powder.
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

 Method

Beat cream cheese, Lakanto Sweetener and raspberry purée
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

Bring 40g of purée and Lakanto to boil
Add in gelatine stir to dissolve. Then stir in the rest of the purée."
image: https://blog.lakanto.com.au/hubfs/Imported_Blog_Media/IMG_3393_jpg_copy_1024x1024-1.jpg
---

# Mini Strawberry Cheesecakes 🍓  – Lakanto Australia by [ Gunawan Wu ](https://blog.lakanto.com.au/recipes/author/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!**

**Shortbread:**

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

Method:

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

 Method

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.

RSLA0244

**Topics: ** [Pastry Chef](https://blog.lakanto.com.au/recipes/tag/pastry-chef) [Monkfruit Sweetener Classic](https://blog.lakanto.com.au/recipes/tag/monkfruit-sweetener-classic) [Cheesecake](https://blog.lakanto.com.au/recipes/tag/cheesecake)

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