Mini raspberry cheesecakes
Dessert duty just got a whole lot easier. These mini raspberry cheesecakes are perfect to make for your next get-together.
Note: + 6 hours or overnight chilling time
- 125g Arnott’s Chocolate Ripple Biscuits
- 60g butter, melted
- 2 tbsp (40ml) boiling water
- 2 tsp powdered gelatine
- 375g Philadelphia Cream Cheese, softened
- 1/4 cup (55g) caster sugar
- 2/3 cup (160ml) thickened cream
- 100g white chocolate melts, melted, cooled
- 2 x 125g punnets fresh raspberries
- Icing sugar, to serve
Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Place biscuits in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide crumb among paper cases, pressing it down firmly with the back of a spoon. Place in the fridge for 30 mins to chill.
Place 2 tbsp of boiling water in a small bowl. Sprinkle over the gelatine and whisk with a fork until completely dissolved. Cool for 5 mins.
Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the cream, beating until smooth. Stir in melted chocolate. Arrange half the raspberries over the biscuit bases. Spoon cream cheese mixture over the raspberries, smoothing the top. Place in the fridge for 6 hours or overnight or until set. Serve topped with remaining raspberries and dust with icing sugar to serve.