Strawberry Ripple Cheesecake

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Strawberry Ripple Cheesecake

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Ingredients

Adjust Servings:
250g (9oz) strawberries
250g (9oz) mascarpone Mascarpone is a soft Italian cream cheese. Replace with other soft creamy cheese such as ricotta or even Philadelphia cream cheese.

Variations

dairy-free / paleo – replace mascarpone with ‘cashew cheese’ – soak 200g raw cashews in water for at least 6 hours. Drain and whizz in a food processor with a little water until smooth and creamy. Add more water if too thick. Another alternative here would be to replace mascarpone with chilled coconut cream (discard watery part).

different fruit – lovely with raspberries or blueberries. Or for a lemon version use a commercial lemon curd instead of the berries.

no mascarpone? – replace with other soft creamy cheese such as ricotta or even Philadelphia cream cheese.

crunchy – line the base of your cups with roasted chopped nuts or your fave granola.

sweeter – if your strawberries aren’t super ripe, add in a little stevia or your choice of sweetener.

Ingredients

Directions

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It’s hard to go past a good cheesecake. These little individual ones are super quick to make and best of all don’t leave you with a heap of tempting leftovers. Mascarpone is a delicious Italian cream cheese. If you can’t find it see the ‘variations’ below for alternatives.

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Steps

1
Done

Keep 2 good looking strawberries aside. Remove the stems of the remaining strawberries. Place them in a small bowl and smash with a fork or your hands until you have a chunky mess.

2
Done

Stir in the mascarpone until the strawberries are ‘rippled’ through it.

3
Done

Divide between two little glasses or tea cups. Top with the reserved strawberries. Eat now or refrigerate until you’re ready to serve.

jules

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Turmeric & Togarashi Cashews
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Turmeric & Togarashi Cashews
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Roast Cauliflower Hummus

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