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Mini raspberry and white chocolate cheesecakes
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Prep Time:
370 minutes
Cook Time:
Total Time:
370 minutes
Indulge in effortless mini raspberry white chocolate cheesecakes - no baking required!
Ingredients:
  • 125g Chocolate ripple biscuits
  • 60g butter, melted
  • 40ml water
  • 6.00 gm powdered gelatine
  • 375g cream cheese, softened
  • 55g caster sugar
  • 160ml thickened cream
  • 100g white chocolate melts, melted, cooled
  • 2 x 125g punnets fresh raspberries
  • Icing sugar, to serve
Instructions:
  • Prepare a 12-hole muffin pan with paper cases. Pulse biscuits in a food processor until they form fine crumbs. Blend in butter until combined. Press the mixture into the paper cases firmly using the back of a spoon. Chill in the fridge for 30 minutes.
  • In a small bowl, pour 2 tbsp of boiling water over the gelatine. Use a fork to whisk until fully dissolved. Let it cool for 5 minutes.
  • Using an electric mixer, blend the cream cheese and sugar until smooth in a bowl. Incorporate the gelatin and continue beating. Pour in the cream while still beating until smooth. Combine with melted chocolate. Spread 125g of raspberries over the biscuit bases. Then, layer with the cream cheese mixture, ensuring a smooth top. Refrigerate for 6 hours or overnight until set. Serve with the remaining raspberries on top and dust with icing sugar. Enjoy!

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