Individual strawberry and soft goat cheesecakes in a jar { raw, gluten free }

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   I don't know how are the things where you live but in France, the strawberry season is well settled and we can enjoy different kind of fruit, more or less sweet, more or less acid, a really little piece of heaven in the mouth.

   If you follow me on Instagram or Facebook, you may have seen the toasts I made last week with an association I tried for the first time : soft goat cheese and strawberries and I loved it! Have you ever tasted it?

   I'm taking part to a food challenge organized by the French association of the fresh fruit and vegetables to celebrate the fruit and vegetables week next early June! The theme was to propose a dish or dessert with a seasonal vegetable or fruit and ideal for picnics.

   After having tried soft goat cheese and strawberries together, I immediately thought about making little cheesecakes in a jar, practical to take away and eat outside. I also wanted them to be raw because when it's hot, you don't want to turn on the stove or the oven, right?! 

   So here is how it goes, a crust made of gluten free oats, dried figs, coconut flakes and oil and chia seeds, covered by cream cheese and soft goat cheese and strawberries and coconut sugar. 

   If you're a vegetarian, be careful to choose an organic and/or farm soft goat cheese because it's way more tasty but also read carefully the label because a lot of cheeses include animal lactoserum/whey/rennet that comes from the stomach of killed veals or kids... not good! Did you know that there was animal rennet in Nutella too?! I'm not an eater of this but you may want to know this. 


   Anyway, back to the recipe, I chose to make the cheesecakes raw but you can substitute the crust with the usual combo cookie crumbs + melted butter or muesli or even granola. For the strawberries, cut them as you wish, in quarters, in pieces or in brunoise. 

  

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Individual strawberry and soft goat cheesecakes in a jar { raw, GF }

Prep time : 5 min + 5 min + 10 min

Cook time : none

Rest time : 30 min + 15 min

Serving : 3 jars

Oats crust

- 9 tsbp GF oats

- 3 dried figs

- 3 tsp coconut oil

- 1,5 tsp chia seeds

- 3 tsp coconut flakes (optional)

• In the bowl of a small food processor with an S blade (avoid to use a blender if possible), mix all the ingredients together.

• Pour the mixture into 3 jars and pack it down so as to have a flat surface and put aside for about 30 min. 

Cream cheese and soft goat cream

- 120 g (4,23 oz) cream cheese

- 150 g (5,30 oz)  farm or organic soft goat cheese de chèvre frais bio ou fermier (guaranteed w/out rennet)

- 45 g (1,58 oz) organic whole cane sugar (or other non refined sugar)

• In a mixing bowl, whisk the cream cheese with the sugar, add the soft goat cheese and mix again. if you like the cream less tick, just add 1 tsp of milk and mix well.

• Share the cream out onto the oats crust making it flat with the back of the spoon. 

Finishing

- 3 handfuls of good-quality strawberries

• Cut the strawberries as you want and share them out onto the cheesecakes. Keep them in the fridge until you're ready to go for the picnic or eat wherever you like. Take them out  about 10 to 15 min before eating so the crust is not too hard.

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