Lactose-Free Strawberry Cheesecake for Easter

Ingredients

• 200 grams gluten-free biscuits
• 100 grams plant-based butter
• 500 grams soy cream cheese
• 200 ml coconut milk
• 100 grams sugar
• 2 tablespoons agave syrup
• 2 teaspoons vanilla extract
• 250 grams fresh strawberries
• 2 tablespoons lactose-free strawberry jam
• 2 tablespoons gelatin powder (or agar-agar for a vegan option)

Instructions

1. 1 Preheat the oven to 180°C.
2. 2 Crumble the biscuits and mix with melted plant-based butter. Press the mixture into a round cake tin and refrigerate.
3. 3 In a bowl, mix the soy cream cheese, coconut milk, sugar, agave syrup, and vanilla extract until smooth.
4. 4 Lightly heat the strawberry jam and mix with the gelatin powder. Add this to the cream cheese mixture.
5. 5 Pour the cream cheese mixture over the biscuit base and bake in the oven for 30 minutes.
6. 6 Allow the cheesecake to cool completely and then refrigerate for at least 4 hours to set.
7. 7 Garnish with fresh strawberries before serving. Enjoy!