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Raspberry cheesecakes recipe
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These individual portions of fruity raspberry cheesecake are a great, easy dessert to rustle up for a dinner party. Use digestive biscuits and a mix of soft cheeses, lightly sweetened with icing sugar and flash frozen raspberries for a gorgeous pink ripple through your creamy filling. See method
Ingredients
- 2 digestive biscuits, roughly crushed
- 250g (8oz) quark
- 100g (3½oz) light soft cheese
- 2-4tbsp icing sugar
- 150g (5oz) frozen raspberries
Each serving contains
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Energy
1030kj
245kcal
12%
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Fat
4g
6%
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Saturates
3g
15%
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Sugars
37g
41%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 41g
Protein 12.1g
Fibre 1.4g
Method
These individual portions of fruity raspberry cheesecake are a great, easy dessert to rustle up for a dinner party. Use digestive biscuits and a mix of soft cheeses, lightly sweetened with icing sugar and flash frozen raspberries for a gorgeous pink ripple through your creamy filling.
- Spoon the biscuit crumbs into the bases of 4 glasses, pressing them down. Beat the quark and soft cheese together and stir in 2 tbsp of the icing sugar. Add the raspberries, squashing them into the mixture. Taste to check sweetness, adding more icing sugar if needed.
- Carefully spoon the mixture on top of the biscuit crumb bases and then smooth flat. Chill until ready to eat. Decorate with a few extra raspberries if you like.