Cheesecake in a Glass - Raspberry Cheesecake with Lime and White Chocolate

Cheesecake i glas - Hindbær cheesecake med lime og hvid chokolade

Cheesecake in a Glass - Raspberry Cheesecake with Lime and White Chocolate

Recipe for an easy raspberry cheesecake without gelatine - raspberry cheesecake with lime and white chocolate. Raspberry cheesecake - ready in under 20 minutes.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake in a glass, cheesecake without gelatine, Dessert without gelatine, Easy dessert, Easy summer dessert

Total Time 20

Servings servings

Calories 571kcal

Ingredients

Biscuit base

50 g butter
50 g white chocolate
175 g digestive biscuits (or kammerjunkere, Danish sweet rusks)
1 lime, finely grated zest

Cheesecake filling

125 g fresh raspberries
250 g cream cheese
250 ml whipping cream (38% fat)
50 g icing sugar
2 tsp vanilla sugar
2 tbsp lime juice

To serve

Fresh raspberries
Lime zest
Edible flowers or other decorations, optional

Instructions

Biscuit base

Melt the butter in a saucepan and stir in the chocolate until melted. Remove from the heat.
Blitz the biscuits to fine crumbs and stir them together with the butter mixture and the finely grated lime zest.
Divide the biscuit mixture between 6 serving glasses. Do not press it down as you would for a classic cheesecake – it should just sit in an even layer.

Raspberry cheesecake without gelatine

Blend the raspberries to a smooth purée.
Put the cream cheese, cream, raspberry purée, icing sugar, vanilla sugar and lime juice in a bowl and whisk together until the mixture thickens.
Take care not to over-whip.
Transfer the cheesecake filling to a piping bag – it is easier to control that way – and pipe the filling over the bases.
Make a small dip in the top of each, place a raspberry in it, and decorate with a few edible flowers, finely grated lime zest, pink chocolate pearls or similar, if you like.

Nutrition