Grab an ice cube tray and you are in for a treat with these cheesecake bites!
Recipe
INGREDIENTS (makes 12 bites)
150g cream cheese
25g icing sugar
70g double cream
0.5 tsp vanilla
60g digestive biscuits
25g butter, melted
12 raspberries
METHOD
1. Use an electric mixer to mix the cream cheese and icing sugar together until smooth.
2. Mix in the double cream and vanilla until the cheesecake mixture is thick.
3. Divide between the ice cube trays and press a whole raspberry into each.
4. Bash the biscuits into fine crumbs using a rolling pin and mix into the melted butter.
5. Spoon the biscuit crumbs on top of the cheesecake bites and press down into a compact layer.
6. Push a lolly stick into the middle of each and freeze for 2-3 hours.
7. To release the bites, first run the ice cube tray under lukewarm water for 10 seconds or so to loosen the mixture. Then use the lolly stick to pull them out.
Recipe
INGREDIENTS (makes 12 bites)
150g cream cheese
25g icing sugar
70g double cream
0.5 tsp vanilla
60g digestive biscuits
25g butter, melted
12 raspberries
METHOD
1. Use an electric mixer to mix the cream cheese and icing sugar together until smooth.
2. Mix in the double cream and vanilla until the cheesecake mixture is thick.
3. Divide between the ice cube trays and press a whole raspberry into each.
4. Bash the biscuits into fine crumbs using a rolling pin and mix into the melted butter.
5. Spoon the biscuit crumbs on top of the cheesecake bites and press down into a compact layer.
6. Push a lolly stick into the middle of each and freeze for 2-3 hours.
7. To release the bites, first run the ice cube tray under lukewarm water for 10 seconds or so to loosen the mixture. Then use the lolly stick to pull them out.