Raspberry cheesecakes recipe

99 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cool
  • 245 calories / serving
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Raspberry cheesecakes HERO

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.

  • Ingredients

  • 2 digestive biscuits, roughly crushed
  • 250g (8oz) quark
  • 100g (3½oz) light soft cheese
  • 2-4tbsp icing sugar
  • 150g (5oz) frozen raspberries
  • Energy 1030kj 245kcal 12%
  • Fat 4g 6%
  • Saturates 3g 15%
  • Sugars 37g 41%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 41g Protein 12.1g Fibre 1.4g


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