Studenterbrød cheesecake in glasses

Cheesecake recipe without gelatine – a cheesecake with the flavour of studenterbrød.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in a glass, Dessert without gelatine, No-gelatine cheesecake

Total Time 15

Servings servings

Calories 639kcal

Melt the butter in a saucepan and take it off the heat.
Blitz the biscuits to fine crumbs, stir them into the melted butter and divide the mixture between 6 serving glasses.
Crumble the rum balls over the biscuit base.

Blend the raspberries to a smooth purée. Pour 60 g into a small bowl and set aside – it goes on top of the cheesecakes at the end.
Put the remaining raspberry purée in a bowl with the cream cheese, whipping cream, icing sugar, vanilla sugar and lemon juice, and whisk until the cream thickens.
Transfer the cheesecake cream to a piping bag – it makes it easier to control – and pipe it into the glasses.

Make a hollow in the top of the cream. I dip a measuring spoon or teaspoon in boiling water and use it to make the hollow – that way the cream releases easily from the spoon.
Fill the hollows with the reserved raspberry purée and sprinkle with freeze-dried raspberries.
They can easily be made earlier in the day and kept in the fridge. Be aware that the raspberry purée may run into the cream – it doesn't change the flavour, and it can be disguised with freeze-dried raspberries or another kind of sprinkles.