Risalamande cheesecake in glasses - Risalamande cheesecake without gelatine

Recipe for easy risalamande cheesecake, - ready in 15 minutes, and made without gelatine.

Course Dessert

Cuisine Danish

Nøgleord Christmas, Christmas dinner, Christmas food, Christmas recipes, Mortensaften, Risalamande

Total Time 15

Servings people

Calories 620kcal

Melt the butter in a small saucepan and take it off the heat.
Blitz or crush the vaniljekranse to fine crumbs, and stir them together with the butter.
Divide the biscuit mixture between 8 serving glasses.
Don't press the biscuits down as you would for a classic cheesecake, – they should just sit in a neat layer.

Put the cream cheese, rice pudding, whipping cream, almonds, vanilla and icing sugar in a bowl, and whisk until the cream thickens.
You can also fold the rice pudding in at the end if you want to keep all the texture of the rice. When you whisk it in, the rice breaks down a little.
As this is a risalamande cheesecake cream, it shouldn't become too thick or dense, but have a soft, creamy consistency. Just like risalamande.
Taste and decide whether you'd like it sweeter.
Pour the cheesecake cream over the vaniljekranse bases, - making sure it goes right to the edges.
You can put the cream in a piping bag if you find that easier.
Top with cold cherry sauce, and sprinkle with gold flakes if you like.