· 1 ½ cup Fresh Strawberries
· ¼ cup Sugar
· Pinch of Salt
· 2 cups Softened Cream Cheese
· 1 tsp Vanilla Extract
· 1 tsp Almond Extract
· Juice of ½ a Lemon
· ¼ cup Powdered Sugar
· 1 cup Graham crackers
· 1/8 cup sugar
In a small sauce pan, combine strawberries, sugar, and salt over med-low heat.
Cook strawberries down until all combined and very pliable, then place in the refrigerator.
Meanwhile, in a mixer, mix cream cheese, vanilla, almond and lemon.
Slowly add the powdered sugar to the cream cheese mixture until well combined, and refrigerate.
In a food processor, mix graham crackers and sugar, blitz until mixture is a fine powder.
Once strawberry and cream cheese mixture is chilled, add a ½ inch of strawberries to the bottom of a small/medium ramekin.
Using a spoon, add cream cheese mixture to top of strawberries filling up to the top of the ramekin.
Dust the top of mixture with graham cracker dust, slightly patting it down to form a crust.
Garnish with a fresh mint leaf.
Cheesecake and strawberry mixtures can both be made a day prior and then assembled at time of use.