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Cheat's ricotta and raspberry cheesecake cups

Cheat's ricotta and raspberry cheesecake cups

Total Time
4 hr 15 min
15 min
Creamy cheesecake in a glass, topped with a biscuity crunch and fresh berries to satisfy sweet cravings. Yes please!



1 tsp, powdered variety

Light cream cheese

100 g

Reduced-fat ricotta cheese

150 g, smooth variety

99% fat-free, plain or natural yoghurt, unsweetened

150 g

Fresh raspberries

½ cup(s), (70g), plus extra to serve

Icing sugar

2 tbs

Vanilla bean extract, alcohol free

1 tsp

Fresh lemon rind

1 tsp, finely grated

Chocolate-coated cream-filled biscuits

2 individual, (2 x 18g biscuits)


  1. Combine gelatine and 1 tablespoon boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Set aside for 5 minutes to cool.
  2. Process cream cheese, ricotta, yoghurt, raspberries, icing sugar, vanilla and lemon zest in a food processor until smooth. Add gelatine mixture and pulse to combine. Pour evenly into 4 x ½ cup (125 ml) capacity serving glasses and refrigerate for 4 hours or until set.
  3. To serve, place biscuits in a reusable snap-lock bag or between 2 sheets of baking paper and roughly crush with a rolling pin. Top cheesecakes with biscuit crumbs and extra raspberries.


TIP: These cheesecakes can be prepared a day ahead. Cover and refrigerate overnight. Sprinkle with chocolate biscuit crumbs and extra raspberries just before serving.