Raspberry cheesecakes recipe
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- Serves 4
- 10 mins to prepare and 30 mins to cool
- 245 calories / serving
Ingredients
- 2 digestive biscuits, roughly crushed
- 250g (8oz) quark
- 100g (3½oz) light soft cheese
- 2-4tbsp icing sugar
- 150g (5oz) frozen raspberries
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Shop ingredientsEach serving contains
- Energy
- 1030kJ 245.0kcal
- Fat
- 4g
- Saturates
- 3g
- Sugars
- 37g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 41.0gProtein 12.1gFibre 1.4g
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- 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.
