Cheesecake to go


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 4 people


Author

Claudia - stylingqueen


Nutritional Information

Contains 609 Kcal, 11g Protein, 42g Carbohydrates, 43g Fat


Ingredients

  • Base
  • 100 g biscuits (e.g. Spekulatius or Petit Beurre)
  • 50 g butter, melted, left to cool
  • Filling
  • 400 g cream cheese, plain
  • 360 g plain yoghurt
  • 0.5 tsp bourbon vanilla powder
  • 60 g icing sugar
  • Topping
  • 250 g raspberries, coarsely crushed
  • Utensils
  • For 4 jars, each 2 - 2 1/2 dl

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Instructions

  • Base

    Place the biscuits in a plastic bag and crush finely using a rolling pin. Transfer to a bowl and mix with the butter. Spoon into the jars and smooth down over the base. Refrigerate the jars for approx. 1 hr.
  • Filling

    Thoroughly mix the cream cheese, yoghurt, vanilla and icing sugar. Divide the filling between the jars, chill for at least another hour.
  • Topping

    Spread the raspberries on top of the filling, seal the jars and refrigerate until ready to serve.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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