Cheat's ricotta and raspberry cheesecake cups
7
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Creamy cheesecake goodness is layered in a glass, accompanied by a delightful biscuity crunch and topped with fresh berries, creating a delectable dessert sensation. Whip up this easy recipe in just 15 minutes, then let it chill for 4 hours to set perfectly. Featuring light cream cheese, smooth reduced-fat ricotta cheese, and ZeroPoint 99% fat-free yoghurt, this dessert offers a lighter take on traditional cheesecake without compromising on flavour.
Ingredients
Gelatine
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)
Instructions
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.
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