Photo of Cheat's ricotta and raspberry cheesecake cups by WW

Cheat's ricotta and raspberry cheesecake cups

7
6
6
SmartPoints® value per serving
Total Time
4 hr 15 min
Prep
15 min
Serves
4
Difficulty
Easy

Ingredients

Gelatine

1 tsp, powder

Light cream cheese

100 g

Reduced-fat ricotta cheese

150 g, smooth variety

99% fat-free plain yoghurt

150 g

Fresh raspberries

½ cup(s), (70g), plus extra to garnish

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. Place biscuits in a plastic zip lock bag, push out the air and seal shut. Use a rolling pin to roughly crush biscuits.
  2. Using a fork, whisk gelatine into 1 tablespoon cold water in a small heatproof bowl. Microwave on High (100%) for 10 seconds or until gelatine is dissolved. Set aside for 5 minutes to cool slightly.
  3. Meanwhile, process cream cheese, ricotta, yoghurt, raspberries, icing sugar, vanilla and rind until smooth. Add gelatine mixture and pulse to combine.
  4. Pour evenly into 4 x 125ml-capacity serving glasses. Top each with chocolate biscuit crumbs and extra raspberries and refrigerate for 4 hours or until set.