Raspberry ripple mini cheesecakes
3 individual, (40g)
extra light cream cheese
75 g, fresh orfrozen
6 piece(s), whole to garnish
vanilla bean extract, alcohol free
fresh lemon rind
¾ tsp, grated
- 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.
- Using electric beaters, beat cream cheese and quark in a large bowl until smooth.
- 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.