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Raspberry cheesecake in a glass
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Whip up these delightful raspberry cheesecakes for any occasion, whether hosting a dinner party or packing a picnic!
Ingredients:
  • 312.50 ml biscuit crumbs
  • 80g butter, melted
  • 250g Block Cream Cheese, softened
  • 110g White Chocolate Melts
  • 252.50 gm thickened cream
  • 30.00 gm caster sugar
  • 3.00 gm gelatine, dissolved in 1 1/2 tbsp boiling water
  • 500.00 ml frozen raspberries, thawed, pureed and sieved
  • 24.00 gm icing sugar
  • 1 punnet raspberries
Instructions:
  • Mix the biscuit crumbs with butter until combined. Press the mixture firmly into the base of 6 serving glasses or jars. Refrigerate until firm.
  • Melt the Philadelphia cream cheese and chocolate together in a bowl over a pot of simmering water. Let it cool for 10 minutes before using.
  • Whip the cream and sugar until stiff peaks form. Combine the gelatin mixture with the cream cheese mixture, then gently fold in the whipped cream. Sweeten the raspberry puree with sugar in a separate bowl.
  • Layer half of the Philadelphia mixture into the glasses, followed by half of the puree. Repeat with the remaining Philadelphia mixture and puree. Swirl the puree gently through the Philadelphia using a knife. Refrigerate for 2 hours until set. Garnish with fresh raspberries right before serving.

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