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Raspberry cheesecakes recipe

109 ratings

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

Each serving contains

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

Method

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.