No-Bake Mini Raspberry Cheesecakes
Ingredients :
- For the Crust:
- 150g shortbread biscuits (or digestive biscuits/graham crackers)
- 50g melted butter
- For the Filling:
- 250g cream cheese (at room temperature)
- 150g raspberries (fresh or frozen)
- 60g granulated sugar
- 1 tsp vanilla extract
- 150ml heavy whipping cream (must be very cold)
- For Decoration:
- Fresh raspberries
- Fresh mint leaves
Instructions
Prepare the Base: Crush the biscuits into fine crumbs. Mix them thoroughly with the melted butter. Press the mixture firmly into the bottom of small circular molds or a muffin tin. Place in the refrigerator to set.
Make the Raspberry Coulis: Blend the raspberries and pass them through a fine-mesh sieve to remove the seeds, creating a smooth puree.
Cream the Cheese: In a large bowl, whisk the cream cheese with the sugar and vanilla until the mixture is smooth and supple. Fold in the raspberry coulis and mix well.
Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the raspberry mixture using a spatula to keep it light and airy.
Assemble: Divide the cream evenly over the biscuit bases in the molds. Smooth the tops with a spatula.
Chill: Let them set in the refrigerator for at least 4 hours, though leaving them overnight is ideal for the best texture.
Serve: Carefully remove the cheesecakes from the molds. Decorate with a dollop of remaining cream, fresh raspberries, and a mint leaf before serving.
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