Raspberry Cheesecakes
Ingredients
- 3 1/2 tbsp butter ⓘ
- 1 cup butter cookies, ground + 2 tbsp ⓘ
- 4 sheets gelatin or 1 tbsp powdered gelatin ⓘ
- 3 tbsp granulated sugar ⓘ
- 1/3 lb low-fat cream cheese ⓘ
- 1/4-1/3 lb raspberries, pureed then strained + 6 set aside, to garnish ⓘ
- 1 1/4 cups heavy cream ⓘ
- 1/4 lb dark chocolate, coarsely chopped ⓘ
- 6 leaves fresh mint, to garnish ⓘ
Instructions
- Wrap 6 - 2 1/4 inch tart rings with foil. Melt butter then mix with cookie crumbs. Distribute between prepared rings and press down firmly to form a base. Chill for 30 mins.
- Bloom gelatin in cold water. Mix sugar, cream cheese and raspberry puree. If using sheet gelatin, squeeze out any excess water. Combine gelatin with 1 tbsp raspberry cream and gently heat until gelatin melts. Return to remaining raspberry cream then chill until it begins to set. Whip 3/4 cup heavy cream until stiff then fold in. Distribute between tart rings and chill for 2 hours.
- Meanwhile, bring remaining cream to a boil. Let cool 2 mins then pour over chocolate, stirring until melted. Let cool 15-20 mins.
- Remove cakes from rings and place on a cake plate. Cover with chocolate cream then chill for 1 hour. Decorate with remaining raspberries and mint leaves and serve.
Nutrition & Diet Analysis (per serving)
834
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).