Raspberry Cheesecake Pots

Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.

This is vegetarian and gluten free recipe. Dish can be prepared in 200 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Raspberry Cheesecake Pots

Cooking Method: No cooking required Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 180 min Total Time 3 hrs 20 mins

Servings: 4 Calories: 1600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Digestive biscuits
• 100 gram Butter
• 200 gram Cream cheese
• 100 gram Icing sugar
• 1 teaspoon Vanilla extract
• 200 ml Double cream
• 200 gram Fresh raspberries

Instructions

1. Crush the digestive biscuits and mix with melted butter.
2. Press the mixture into the bottom of serving pots.
3. In a separate bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
4. In another bowl, whip the double cream until soft peaks form.
5. Gently fold the whipped cream into the cream cheese mixture.
6. Spoon the mixture over the biscuit base in the serving pots.
7. Top with fresh raspberries.
8. Refrigerate for at least 3 hours to set.
9. Serve chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 40g14%

Sugars 30g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.