Raspberry Cheesecake Bites
recipe

Preparation Time: 45 minutes
Serving Size: 12 mini cheesecakes
Ingredients:
- 3 dl digestive biscuits
- 2.5 tbsp sugar
- 3.5 tbsp melted butter
- 2 dl raspberries
- 2 tbsp sugar (for raspberry sauce)
- 400 g Philadelphia cream cheese
- 1.5 dl sugar (for filling)
- Pinch of salt
- 0.5 tsp vanilla sugar
- 2 eggs
Instructions:
1. Crush the digestive biscuits into fine crumbs and mix in the sugar and melted butter.
2. Line a muffin or mini muffin pan with paper liners. Press a spoonful of the biscuit mixture into the bottom of each liner to form a firm base.
3. To make the raspberry sauce, blend the raspberries and sugar with an immersion blender. Strain the sauce until smooth.
4. Soften the Philadelphia cream cheese with an electric mixer. Add the sugar and mix until the filling is smooth. Season with salt and vanilla sugar. Add the eggs one at a time, mixing well after each addition.
5. Bake the biscuit bases in a preheated oven at 150°C (300°F) for about 5 minutes.
6. Pour the cream cheese filling over the bases, leaving some space for rising. Drop raspberry sauce on top of the filling and swirl with a cocktail stick to create a marbled effect.
7. Bake in the oven until the filling is set, about 20 minutes for regular-sized cheesecakes. Be careful not to brown the tops!
8. Allow to cool and serve.
Nutritional Information (per mini cheesecake):
Calories: 180
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 75mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g

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