0 0
Mini chocolate raspberry cheesecakes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For coulis
250g Frozen raspberries
50g Caster sugar
100ml Water
For the cheese cake
350g Plain digestive biscuit Can use gluten free biscuits for a gluten free alternative
300g Cream cheese
2tbsp Caster sugar
1tbsp Vanilla extract
300ml Double cream
200g Dark chocolate

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mini chocolate raspberry cheesecakes

Fresh and delicious

Treat your family and friends to a delicious dessert.

Features:

    Ingredients

    • For coulis

    • For the cheese cake

    Directions

    Share

    A  pudding that has the perfect balance of sweet and fresh, with the help of a biscuit base to add texture. This pudding is a great size, doesn’t involve trying to get the perfect slice.

    I have used  inspiration from Jamie Olivers recipe to create this

    https://www.jamieoliver.com/recipes/dessert-recipes/chocolate-cheesecake/ 

     

     

    Steps

    1
    Done

    Make coulis

    Put the raspberries in a saucepan and add 50g of caster sugar, add 100ml of water and bring to the boil. Turn down the heat and simmer for 5mins, leave to cool and then put into a blender - bliz and then strain through sift.

    2
    Done

    Make cheesecake

    Weigh out the digestive biscuits, put into food processor blitz till there are no more large pieces. Divide equally into 9 small glasses.

    3
    Done

    In a large bowl put the cream cheese, caster sugar and vanilla extract and beat with an electric hand whisk till combined. Then add 250ml of the double cream and mix till smooth.

    4
    Done

    Break the dark chocolate into a bowl and put over a saucepan of water. Melt the dark chocolate, once its melted take the bowl off the heat and allow to cool for 10mins. Once it has cooled add 50ml of double cream and mix that in.

    5
    Done

    Fold the chocolate mixture into the cream mixture ensuring everything is mixed in, then transfer into a piping bag with a nozzle with a diameter of about 1 and 1/2 cm. Add the coulis to the glasses (about 2tbsp per glass)

    6
    Done

    Pipe the cheesecake filling into the glasses. Then if you feel like adding more cream, whip some more cream and pipe onto of the cheesecake mixture. Chill in the fridge

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Fluffy American pancakes with berry syrup
    next
    Crispy chicken wings with potato wedges
    previous
    Fluffy American pancakes with berry syrup
    next
    Crispy chicken wings with potato wedges

    Add Your Comment