Raspberry Cheesecake Cups … eggless, no bake and quick! Colourful too. There’s something about berries that scream summer and this vibrant dessert has all the elements I love. It’s fresh and exciting, the balance of sweet and tart simply dance on the palette, the flavours coming alive with every bite – honestly amazing!
These eggfree cheesecake cups demonstrate how well frozen raspberries work in desserts, and how effortlessly dried raspberry powder can uplift a cheesecake filling. It’s that very combination of sweet and tart, with a crisp biscuit crumb in between that has my heart!
You’ll see me using berries often while I make desserts, especially summer desserts. I love the freshness and colour they add to dessert, and also how simple they are to incorporate into just about any recipe. They’re also pretty reasonable in season though some like fresh raspberries are quite perishable.
I remember back in the days when we visited HKG often, I always carried back boxes of fresh raspberries and blackberries. At the time, they were just for snacking and quick desserts and parfaits, also for food styling! I was still baking with eggs, mostly quick cookies, brownies and layered cakes, often crumbles. With no Instagram at the time, it was just my blog, Twitter and Pinterest. Cut to now, I’ve gone completely eggfree while baking and you’ll find me mostly on Instagram!
Times have changed. I barely travel now mostly because of the dogs since I can’t bear to leave them even for a day. Bambi is autistic and doesn’t stay without me, and Poppy is too much of a baby and is quite a handful. Both furries have communication problems and they are a 24 hour job. They are quite the sweetest though so I’m not complaining!
Back to the berries, sourcing is always key. I have a good ‘bazaar’ network, one that I’ve built over the years. My local grocery store sometimes gets a batch of really fresh raspberries, mostly in the cooler months. I think they’ve got me on speed dial because they call me the minute the produce hits the store! That’s what happened a couple of months ago and I made this pretty delicious Eggless Chocolate Raspberry Cake.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Raspberry Cheesecake Cups
Equipment
- 1 saucepan
- 1 Stove
- 2 spatula
- 1 weighing scale
- 2 Bowl
- 1 Electric beater
- 1 Piping bag
- 1 Piping nozzle
- 2 300ml Dessert Glasses
Ingredients
Biscuit base
- 50 g Bourbon biscuit crumbs
Raspberry cream
- 100 g whipping cream 30% Amul, cold
- 200 g cream cheese cold
- 3 tbsp icing sugar
- Few drops almond extract optional
- 3 tsp dried raspberry powder { from @urbanplatter.in }
Raspberry compote
- 60 g frozen raspberries { from @delishh.india}
- 30 g sugar
- Juice of 1/2 lime
- 1 tsp cornflour
- 1/4 tsp agar agar { from @urbanplatter.in }
50g Bourbon biscuit crumbs for middle biscuit layer
Instructions
Raspberry cream
- In a small bowl, beat the cream cheese, almond extract and icing sugar until smooth. Reserve.
- In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese and raspberry powder.
Raspberry compote
- Stir all the ingredients together and leave in the pan to macerate for 10-15 minutes.
- Simmer over very low heat, mashing gently until the raspberries break down and thicken slightly, 4-5 minutes. Stir well and cool completely.
Assemble
- Line the base of each dessert glass with 25g biscuit crumbs each.
- Pipe over a layer of raspberry cream and spoon over a layer of raspberry compote.
- Add a layer of biscuit crumbs, then another layer of raspberry cream.
- Finish with a dusting of dried raspberry powder, a garnish of berries, sprig of mint, edible flowers etc
- Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.
