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Photo of Raspberry ripple mini cheesecakes by WW

Raspberry ripple mini cheesecakes

Total Time
2 hr 30 min
30 min


Ginger biscuits

3 individual, (40g)

Coconut oil

1 tsp

Extra light cream cheese

100 g


125 g

Fresh raspberries

75 g, fresh orfrozen

Fresh raspberries

6 piece(s), whole to garnish

Icing sugar

1½ tbs

Vanilla bean extract, alcohol free

½ tsp

Fresh lemon rind

¾ tsp, grated


  1. Process biscuits, oil and ¼ teaspoon water in a food processor until crumbs form. Divide crumbs between 6 small (80ml-capacity) glasses and press down to make a firm base. Place in fridge until required.
  2. Using electric beaters, beat cream cheese and quark in a large bowl until smooth.
  3. Crush raspberries in a medium bowl with a fork. Stir one third of raspberries, icing sugar, vanilla and rind into cream cheese mixture. Swirl remaining raspberries through mixture. Spoon mixture over prepared biscuit base in glasses. Top each with an extra raspberry and place in fridge for 2 hours to chill.