Product Used
Rice Flour

For the base:

  • 8 tbsps Tres Estrellas Rice Flour
  • 8 tsp Sugar
  • ¼ cup Melted butter

For the cheesecake:

  • 1 can condensed milk
  • 1 cream cheese bar, at room temperature
  • 1 cup Lime juice
  • 1 cup Strawberries, chopped
How To Make It
  • In a hot frying pan, add San Antonio Rice Flour, sugar and butter. Cook over low heat until golden brown. Remove from fire. Spread the crumble over a container and refrigerate. Once firm, pour the crumble into the bottom of glasses.
  • For the cheesecake, blend all the ingredients. Pour over rice base in each glass and alternate with chopped strawberries. Refrigerate for 30 minutes.
  • Garnish the glass rim with crumbles, strawberries and mint leaves.
  • The rice flour crumbles must be refrigerated so
    they are crunchy in the dessert.