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
- Crunch the speculoos.
- Take a spoon and fill the bowls with a little bit of speculoos so it fills the bottom.
- Press down using the glass.
- Soak the gelatine in a bowl with cold water.
- Mix together sugar, vanilla sugar and cream cheese.
- Squeeze the lemon and heat the juice a little.
- 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).
- Whip the cream.
- Add the lemon juice to the cream cheese mixture and mix well.
- Add the whipped cream one spatula at a time and gently blend together.
- Put the cheesecake filling in a piping bag and fill the bowls almost to the top.
- Put in the fridge for at least 3 hours or overnight.
- Add the fresh raspberries before serving.
Pick a nice plate, put the Raspberry Cheesecakes on it and walk with pride 😉