Mini Raspberry Cheesecake

Hey guys!

I probably should have waited a week or three before posting this. Then, I could have said ‘It’s been a year!!’. Cuz it has. It’s been a year. Wow.

And no, I didn’t stop baking. I just needed a break. And honestly, my media library was full and I was just too lazy to upgrade my subscription so I had more space. That’s an issue. I know.

BUT that issue is resolved and now I’m here. With dessert! That’s usually how I turn up at parties so let’s make today a party too, shall we 😉

One of my all-time fave desserts – especially with the tropical weather of late – is a no-bake cheesecake! We were having our first little get together with friends after the lockdown and so I decided to make single portion cheesecakes so everyone could have his or her own dessert.

What we need for 8 single portions:

• 160 g Biscoff (speculoos)
• +- 250 g fresh raspberries
• 1 lemon
• 350 g cream cheese
• 200 ml cream (to whip)
• 6 sheets of gelatine
• 100 g sugar
• 1 bag of vanilla sugar (+- 8g)
• 8 small glass bowls
• 1 glass, slightly smaller than the bowl
• 1 piping bag

How to:

1. Crunch the speculoos.
2. Take a spoon and fill the bowls with a little bit of speculoos so it fills the bottom.
3. Press down using the glass.
4. Soak the gelatine in a bowl with cold water.
5. Mix together sugar, vanilla sugar and cream cheese.
6. Squeeze the lemon and heat the juice a little.
7. Squeeze the gelatine and put them in the bowl with lemon juice. Stir until all is absorbed. If needed, heat the bowl again (not too long).
8. Whip the cream.
9. Add the lemon juice to the cream cheese mixture and mix well.
10. Add the whipped cream one spatula at a time and gently blend together.
11. Put the cheesecake filling in a piping bag and fill the bowls almost to the top.
12. Put in the fridge for at least 3 hours or overnight.
13. Add the fresh raspberries before serving.

Pick a nice plate, put the Raspberry Cheesecakes on it and walk with pride 😉

xxx