Bimuno Daily 30 sachet box


  • 6 strawberries, cubed
  • 500g cream cheese
  • 100g fine almond flour
  • 50g unsalted butter, melted
  • 2tbsp brown sugar
  • 1tbsp lemon juice (optional)
  • 1 sachet Bimuno


  • Gently melt your butter in a saucepan, pour into a mixing bowl and allow to cool.
  • For the base of your cheesecakes, mix your melted butter, almond flour, sugar and Bimuno sachet together in a bowl.
  • Pour 3tbsp of cheesecake base mixture into each of your 4 pots (leave some mixture for sprinkling at the end). Pat very gently so not to lose too much air, otherwise the base will be too hard.
  • Place your cream cheese into pots equally. You can add your optional lemon juice now if you want to add a slight ‘zing’.
  • Top with your chopped strawberries and sprinkle your leftover base.

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