Raspberry Cheesecake Cups
An eggless no bake berry berry delicious dessert that makes summer so fun, so worthwhile!Makes 2x 300ml dessert 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.
Notes
Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.