At the moment’s dessert with a crunchy base, mouth-watering cream and the style and scent of strawberries will certainly strike all cheesecake lovers fancy. On this no-bake dessert, we combined mascarpone with quark to extend the protein content material and cut back fats. The bottom consisting of oats and coconut oil offers the entire thing a ravishing aroma. So, who’s up for this deal with?
First, begin getting ready the bottom. Mix the oatsand cashews into flour and blend with softened (not liquid) coconut oil and maple syrup. Press this combination into the underside of a smaller tray lined with baking paper (we used 20×20 cm) and let it sit for not less than quarter-hour within thefridge to make it extra strong. Within the meantime, put together the remaining layers, beginning with the filling. Beat the mascarpone with quark, vanilla extract and sweeten with Vanilla Taste Drops as per your style.While you’re proud of the style of the cream, begin with the strawberry layer.
Cook dinner the frozen strawberries with a bit of little bit of water till mushy. Then use a stick blender to mix them till clean, sweeten with maple syrup and put them again on the range to prepare dinner. When strawberries begin to boil and bubble, it’s time so as to add cornstarch combined with a little bit of water. Stir all of it properly and prepare dinner till thickened. Then take away from the range and let cool not less than partially.
When you’ve all elements prepared, you’ll be able to assemble the dessert. Take the bottom out of the fridge and canopy it evenly with the ready quark cream. Pour the strawberry topping on high, then utilizing a deal with of a spoon swirl the topping, creating a marble impact.
Let the dessert harden a bit extra within the fridge earlier than slicing. And that’s it. It’s able to be served.
1 piece (16 items complete)
In the event you love the mixture of a crunchy base and a mushy cream, these mini cheesecakes are going to be successful!
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