This year, I was in charge of bringing the desserts to our 4th of July barbecue. Strawberry’s were on sale for .99 cents a box so I bought 3 to make strawberry cheesecake and chocolate dipped strawberries. They turned out delicious and pretty darn cute too.
I was also really excited because I found a simple and incredibly tasty way to make gluten free crust. Check it out:
Chocolate Covered Strawberries
- One 12oz package of chocolate morsles
- 2 Tbs. shortening
- 2 packages of fresh strawberries
In a saucer, melt shortening, then add chocolate chips. stir constantly on medium heat until completely meted. Stick a strawberry on a skewer (I used fondue sticks) and dip it into the melted chocolate, rotating slowly for full coverage. Have someone else then rotate the chocolate covered strawberry slowly in the air for about 30 seconds to get the chocolate to start to harden and cover evenly. Place the strawberry (removed from skewer) on wax paper to dry. For a festive twist, roll the strawberry in sprinkles in a shallow bowl before setting out to dry.
** I have also read that if you have Styrofoam you can put the skewer in he Styrofoam so the chocolate dries with out any flat spots.
Mini Strawberry Cheesecake
- brown sugar (very small amount because the nutty flavor of almond flour is good on its own)
- almond flour
- melted butter or margarine
Combine ingredients a little bit at a time, mixing with a fork, until it becomes flaky put clumps together. Press into the bottom of muffin tins.
- 2 8oz packages of cream cheese
- 3/4 c sugar
- 2 eggs
- 1 tsp vanilla extract
Combine all ingredients with a mixer until smooth and the cream cheese is no longer lumpy. Fill the muffin tins (with crust on the bottom) 3/4 of the way full. Bake at 350 F for 15 min.
- box of strawberries
- 1 Tbs cornstarch
- 2 Tbs sugar
Puree about 1/2 of the strawberries in a food processor or blender. Chop the other 1/2 into small chucks and add it to the pureed strawberries. Add sugar and cornstarch and mix until cornstarch is disolved and broken up. Cook on medium high in a saucer, stirring constantly, until it begins to thicken. Put in refrigerator until cheesecakes are done. After cheesecakes have cooled, place a large spoonful of topping on each cheesecake. Remove cupcake tin and refrigerate until ready to serve.