Mini Strawberry Cheesecakes 🍓 – Lakanto Australia by
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
75g Plain Flour
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.
250g cream cheese
60g Lakanto Classic Sweetener
4g gold gelatine leaf
50g Raspberry Purée
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
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.