Mini Raspberry Cheesecakes

Print Friendly, PDF & Email

My mom used to make these for me every birthday. The only thing that I do differently: I keep the vanilla wafers whole. that leaves a good crust on the bottom and keeps it from crumbling. These taste SO GOOD. They are easy to make and a wonderful treat.

These rich, creamy individual cheesecakes are quick and easy to serve because there is no cutting involved. They could be served with fruit, ice cream, and/or whipped cream.

For the above photo, we drizzled the serving plate with raspberry sauce, then positioned the cheesecake and topped it with raspberries and a dusting of icing sugar.

Makes 10 individual cheesecakes.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Ingredients :

250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1 Egg
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Pillsbury’s Crescent Roll Taco Bake