Mini Dried Strawberry Cheesecakes with Gingernut Base

Serves 12

Ingredients

• 100g Fruit for Life Dried Strawberries
  
• 250g pack gingernut biscuits
• 1/2 cup caster sugar
• 500g low fat cream cheese
• 150g melted butter
  
• 1/2 cup thickened cream
• 1/4 cup of water
• 1/3 cup lemon juice
• 2 tspn gelatine
• 12 muffin cases

Process gingernut biscuits with butter to make the base. Fill a muffin tray with cases and place biscuit base in the bottom and push down with the back of a spoon. Place in fridge to set for 1 hour. Dissolve gelatine in boiling water, set aside to cool. In a blender place cream cheese, lemon juice, caster sugar, cream, 95g dried strawberrries and gelatine. Fill the cases evenly, place the remainder strawberries sliced on top to garnish.

Place in fridge 11/2 hrs or until set.

This recipe can be adapted to make apricot cheesecakes by using apricots in place of dried strawberries.

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