Raspberry Cheesecake in a Glass

Raspberry Cheesecake in a Glass
25 Mins
Prep time
10 Mins
Cooking time
Serves 6

What you need

  • 1¼ cups biscuit crumbs 
  • 80g butter, melted
  • 250g PHILADELPHIA Block Cream Cheese, softened 
  • 110g CADBURY White Chocolate Melts
  • 1 cup thickened cream 
  • 1½ tablespoons caster sugar 
  • 1 teaspoon gelatine dissolved in 1½ tablespoons boiling water
  • 2 cups frozen raspberries, thawed, pureed and sieved
  • 2 tablespoons icing sugar
  • 1 punnet raspberries

How to make it

  1. COMBINE the biscuit crumbs and butter, then press into the base of 6 serving glasses or jars. Chill. 
  2. MELT the PHILLY and chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
  3. WHIP together the cream and sugar until stiff. Stir the gelatine mixture into the PHILLY mixture, then fold through the cream. Sweeten the raspberry puree with sugar in a separate bowl.
  4. SPOON half the PHILLY mixture into prepared glasses then top with half the puree. Spoon over remaining Philly mixture and puree. Use a knife to lightly swirl the puree through the PHILLY. Chill for 2 hours or until set. Decorate with the fresh raspberries just prior to serving.