How to Make Strawberry Cheesecake in Jars

Ingredients

• ¼ cup strong-brewed hot strawberry or hibiscus tea
• ½ tablespoon grass-fed powdered gelatin
• 1 (8-ounce) package cream cheese, softened, or mascarpone cheese
• 1 cup unsweetened (unflavored or vanilla) almond milk, store-bought or homemade (or heavy cream for nut-free)
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (or to desired sweetness)
• 1 teaspoon strawberry extract
• Pinch of fine sea salt

• 3 tablespoons unsalted butter or coconut oil
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (or to desired sweetness)
• ½ teaspoon strawberry extract

1. Place the tea in a small heatproof bowl. Sift the gelatin over the tea and whisk until dissolved.
2. Place the cream cheese in a bowl and mix with handheld mixer until smooth and no lumps remain. Pour in the gelatin mixture, almond milk, sweetener, strawberry extract, and salt and mix until very smooth.
3. Pour into 6 cute serving cups. Cover and place in the fridge to set, about 2 hours.
Meanwhile, Make the Chocolate Drizzle (if using)
4. Melt the butter over low heat. Stir in the cocoa powder, sweetener, and extract until completely melted. Let cool to room temperature before using.
5. Pour 1 tablespoon of the chocolate drizzle over each cup just before serving. Store in the fridge until ready to serve. Serve the same day it is made.