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Desserts
Mini Raspberry Cheesecakes
Portion-controlled mini cheesecakes with a raspberry and cream cheese filling on a shortbread crust. A wonderful dessert featuring a harmonious balance of sweetness and tartness.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Crush the cookies using any preferred method, then mix in the baby puree. The mixture should hold together and be slightly sticky to the touch.
2
Divide into 4 portions and press firmly into the bottom of muffin tins.
3
For the cream cheese layer, whisk all the remaining ingredients together until completely smooth and pour over the crusts in the molds.
4
Bake at 350°F (180°C) for 20-25 minutes. Remove from the molds only after they have cooled completely!! (Chilling in the refrigerator overnight is even better)
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