Strawberry Cheesecake Bites

Ingredients:

1. 240g Angel Food Dairy-Free Cream Cheese

2. Small vegan cookies of your choice, gluten-free if required

3. 1/2t vanilla essence

4. 1T dairy-free butter

5. 3T strawberry jam

6. 2t lemon juice

Steps to make Mini Strawberry Cheesecake Bites Recipe

1. Cube the Angel Food cream cheese and blend in a food processor until smooth.

2. Add the remaining ingredients (except the cookies!) and blend again, scraping down the sides occasionally with a spatula to make sure all the ingredients are mixed in. 

3. Put the cheesecake mix into a piping bag (or a strong clean plastic bag with a corner snipped off. 

4. Lay a sheet of plastic wrap loosely across a mini-muffin tray.

5. Pipe the cheesecake mix into each muffin cavity, filling it to the top.

6. Place a cookie on top of each and press down gently so it sticks to the cheesecake mix.

7. Pop in the freezer for 30 minutes to firm up. Lift gently out of the muffin tray, flip so the cookie is the base, and top with fresh or freeze-dried berries. Serve cool.

8. You can make these ahead of time and keep in the freezer until 30 to 60 minutes before you wish to serve them. Add the topping once you’re ready to serve.