Photo of Raspberry ripple mini cheesecakes by WW

Raspberry ripple mini cheesecakes

4
4
4
SmartPoints® value per serving
Total Time
2 hr 30 min
Prep
30 min
Serves
6
Difficulty
Easy

Ingredients

ginger biscuits

3 individual, (40g)

coconut oil

1 tsp

extra light cream cheese

100 g

quark

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

Instructions

  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.

Start eating better than ever!